4 easy vegan pie recipes (+1 bonus recipe)

For the crust:

• Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture.
• Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) – press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible.
• Place in the fridge while you make the rest

For the filling:

• Cook the sweet potato by boiling, steaming or roasting.
• Discard any skins and add to the same food processor (no need to wash it) and whizz until completely smooth.
• Add the peanut butter, coconut yogurt and maple syrup and blend again until smooth.
• Taste and adjust amount of maple syrup if necessary.
• Place the filling in the crust and sprinkle over cacao nibs to decorate, if desired.
• Can be eaten immediately, but leaving it in the fridge for a few hours to firm up before cutting is advisable.
• Keeps well covered in the fridge for up to a few days.

• In a food processor, pulse the sunflower seeds and 1/2 cup of the raisins until finely ground. Optionally, add 1 to 2 teaspoons of raw agave nectar to help the mixture stick together a bit more, and pulse a few more times.
• Press two-thirds of the dough into the bottom of a pie pan, reserving the last third for the topping.

  Place the pan in the freezer to firm up.
• Meanwhile, place the apple slices in a large bowl and set aside.

  Using a food processor, blend the remaining half cup of raisins, cinnamon, apple cider vinegar, and 3 tablespoons of water until smooth. My mixture never really got smooth – it was still kind of lumpy, but I probably didn’t blend it long enough. Didn’t seem to matter, though.
• Pour the raisin mixture over the apple slices, gently stirring until well coated.
• Remove the pie crust from the freezer and, working in circles from the outside in, layer the coated apple slices over the crust.
• Sprinkle some of the remaining crust mixture over the apple slices.

  It can be helpful to let the pie firm up in the freezer a bit before attempting to slice, as it can get a little messy.

For the pastry:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Combine all ingredients in a large bowl until it forms a firm dough – add the water a few tablespoons at a time so that you don’t add too much!
• You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
• Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish – I used a 20.5 cm/8 inch pie dish
• Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans
• Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
• Leave to cool slightly before pouring in the strawberry jelly

For the strawberry jelly:

• Place the strawberries, lemon juice and maple syrup in a food processor or blender (or use a hand-held stick blender) and whizz until completely smooth
• Transfer the mixture into a measuring jug and top up with water until the mixture reaches the 300ml (1 ¼ cup) mark
• Transfer the mixture into a pan and bring to the boil
• Turn down the heat, add the agar, mix well and simmer for a few minutes before turning off the heat
• The strawberry jelly needs to be poured into the pastry crust immediately otherwise it might set in the pan!

To assemble

• Place the sliced strawberries into the pastry crust
• Pour over the jelly mixture
• Leave to cool and place in the fridge for at least a few hours until the jelly has set completely
• Serve with coconut whipped cream, if desired
• Tastes best when fresh, but keeps covered in the fridge for up to a few days

For the coconut whipped cream (optional):

• You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
• Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
• Place the thick, creamy part into a bowl
• Add the maple syrup and vanilla extract
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
• Carefully pour the coconut whipped cream on top of the strawberry jelly
• Best served after having been kept in the fridge for a few hours
• Tastes best when fresh, but keeps covered in the fridge for up to a few days

For the crust:

• Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture.
• Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) – press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible.
• Place in the fridge while you make the filling.

For the filling:

• Drain the cashew nuts and place in the same food processor (no need to wash it) along with the pumpkin purée, maple syrup, vanilla and cacao butter.
• Whizz until completely smooth.
• Taste and adjust amount of maple syrup if necessary.
• Place the filling in the crust and place back in fridge for at least a few hours until it sets and firms up before cutting and eating.
• Decorate with coconut whipped cream, if desired.
• Keeps well covered in the fridge for up to a few days.

For the coconut whipped cream:

• You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
• Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
• Place the thick, creamy part into a bowl
• Add the maple syrup and vanilla extract
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
• Take the pie out of the fridge, and ensuring that the custard has completely set, carefully cover it with the coconut whipped cream
• Scatter over the toasted desiccated coconut
• Tastes best when fresh, but keeps covered in the fridge for up to a few days

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste.
• Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the maple syrup to the same bowl along with the vinegar, cinnamon, vanilla, raisins and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are – you may also need to add a little more milk if your bananas are dry.
• Transfer mixture into a greased baking tin lined with baking paper (I used an 18cm/7inch springform baking tin).
• Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
• Once out the oven, leave to cool on a wire rack before applying the frosting.

For the frosting:

• You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
• Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).
• Place the thick, creamy part into a bowl.
• Add the lemon juice and maple syrup.
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.

To decorate:

• Carefully spread the frosting over the top of the cake.
• Top with the sliced bananas, if desired.
• Best when fresh but keeps covered in the fridge for up to a few days.