Christmas Vegetarian Pie Recipe Perfect for Holiday Meals

The festive season calls for comforting, hearty dishes that bring everyone together around the table. If you’re looking for a Christmas main that’s both vegetarian and full of flavor, this Christmas Vegetarian Pie recipe is exactly what you need.

Packed with seasonal vegetables, rich herbs, and a flaky golden crust, this pie is a celebration of winter’s bounty. Whether you’re a vegetarian or just want to add more plant-based meals to your holiday menu, this pie makes a stunning centerpiece that’s sure to impress family and friends alike.

From the first flaky bite to the last, you’ll enjoy the perfect balance of textures and festive spices. Plus, it’s easy to prepare ahead of time, giving you more moments to enjoy the holiday cheer.

Let’s dive into how you can make this delicious Christmas Vegetarian Pie that everyone will be talking about!

Why You’ll Love This Recipe

This Christmas Vegetarian Pie is a warm, inviting dish that embodies the spirit of the holidays. It’s loaded with nutrient-rich vegetables like butternut squash, mushrooms, and Brussels sprouts, all brought together with fragrant herbs and a creamy, savory filling.

The buttery pastry crust adds the perfect crisp contrast to the tender vegetables inside.

Not only is this pie delicious, but it’s also incredibly versatile. You can prepare the filling in advance, and the recipe is adaptable to suit your favorite seasonal produce or dietary preferences.

It’s a fantastic way to introduce more plant-based meals during Christmas without sacrificing flavor or festivity.

Vegetarians and meat-eaters alike will enjoy the hearty, comforting nature of this pie, making it a perfect addition to your holiday feast.

Ingredients

• 1 sheet of ready-made puff pastry (or homemade if preferred)
• 2 cups butternut squash, peeled and diced
• 1 cup Brussels sprouts, trimmed and halved
• 1 cup mushrooms, sliced (cremini or button mushrooms work well)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked lentils (brown or green lentils)
• 1/2 cup vegetable broth
• 1/2 cup heavy cream or plant-based cream alternative
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and freshly ground black pepper, to taste
• 1 egg (for egg wash, optional – use plant milk for vegan)
• 2 tbsp all-purpose flour, for thickening
• Fresh parsley, chopped (for garnish)

Equipment

• Large skillet or frying pan
• Mixing bowls
• Measuring cups and spoons
• 9-inch pie dish
• Rolling pin (if using homemade pastry)
• Baking sheet
• Pastry brush
• Oven

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease your 9-inch pie dish with olive oil or vegan butter.
2. Prepare the vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent.
3. Add the garlic, mushrooms, butternut squash, and Brussels sprouts. Cook for 8-10 minutes until the vegetables are tender but not mushy.
4. Stir in the cooked lentils, dried thyme, and rosemary. Season with salt and pepper to taste.
5. Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. This will help thicken the filling.
6. Pour in the vegetable broth and cream, stirring continuously until the filling thickens and becomes creamy, about 3-5 minutes. Remove from heat and let cool slightly.
7. Roll out your puff pastry sheet on a lightly floured surface to fit your pie dish with some overhang.
8. Transfer the vegetable filling into the prepared pie dish, spreading it evenly.
9. Place the puff pastry over the filling, pressing the edges gently to seal. Trim any excess pastry and crimp the edges decoratively if you like.
10. Cut a few small slits into the top crust to allow steam to escape.
11. Brush the pastry with beaten egg or plant-based milk for a golden finish.
12. Bake the pie in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
13. Remove from oven and let rest for 10 minutes before slicing.
14. Garnish with fresh parsley and serve warm.

Tips & Variations

For an extra festive touch, add 1/2 cup dried cranberries or chopped chestnuts to the filling.

If you prefer a vegan version, substitute the cream with coconut cream and use plant-based puff pastry or make your own vegan crust.

Roast the butternut squash and Brussels sprouts beforehand for a deeper flavor.

Feel free to swap lentils with cooked chickpeas or white beans for a different texture.

Nutrition Facts

Serving Suggestions

This Christmas Vegetarian Pie pairs wonderfully with a crisp winter salad dressed in a tangy vinaigrette to balance the richness of the pie. Roasted root vegetables or mashed potatoes are also excellent side choices to complement the flavors.

For drinks, a glass of chilled white wine or a festive spiced cider will elevate your holiday meal beautifully. If you’re interested in exploring more vegetarian or festive recipes, be sure to try our Thelma Sanders Squash Recipe for a delicious side dish, or indulge in a sweet ending with the Peanut Butter Gelato Recipe.

Conclusion

This Christmas Vegetarian Pie is a comforting, flavorful dish that brings warmth and joy to any holiday table. With its rich layers of seasonal vegetables, herbs, and a flaky crust, it offers a satisfying alternative to traditional meat pies without compromising on taste.

The recipe’s flexibility allows you to customize the filling to your liking, making it perfect for diverse dietary needs and preferences.

Whether you’re preparing a festive feast for family or hosting friends, this pie will be a standout centerpiece that’s both nourishing and festive. Don’t forget to check out other delightful recipes on our site like the Christmas Recipes Kerala for more holiday inspiration.

Happy cooking and Merry Christmas!

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