The Case for a Vegan World

Basic Pie Crust[]

  • 1 1/2 cup bakers' flour
  • 1 cup spelt flour
  • 1 cup water
  • 1/2 cup sunflower oil + 1 tsp extra for greasing

In a glass mixing bowl, mix water and oil thoroughly. Sift flours on to the liquid, stirring with a blunt knife. You should end up with a soft pastry dough. Cover and refrigerate briefly.

After making the filling of your choice, grease a 21cm round pie dish with sunflower oil. Break the pastry into two parts, size ratio about 3:2. Roll out the larger one and place it carefully into the pie dish, so that the base and sides are covered. Scoop filling into pastry case, then roll out the other half of the pastry and use as a lid, pinching the edges of the two cases together all around. Prick the top case in several places with a fork. Bake pie for about 40-50 minutes at 200'C.


Pumpkin and Tofu Pie[]

  • 500g butternut pumpkin (any pumpkin can be used but butternuts have edible skin, so saves peeling)
  • 325g tofu
  • 1 tbsp tomato sauce
  • 1 1/2 tsp cumin seed
  • 1 1/2 tsp fennel seed
  • 1 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp cardamom powder
  • 1/2 tsp tumeric
  • 1 tbsp sunflower seeds

Set up a steaming saucepan and boil water. Wash pumpkin and then cut carefully into chunks. Steam them until very soft. Mash tofu and pumpkin together in a large bowl with a potato masher. Add sauce and spices and mix thoroughly.

Before baking pie, scatter sunflower seeds over the top layer of crust.

Tempeh Pie[]

Vegetable and Dal Pie[]