Vegan Cheese and Onion Pie

Method

1. Preheat the oven to 180C gas mark 4 or 160C fan.
2. Place the cubed potato into a pan of boiling water cook and it until soft then drain and leave to one side.
3. Roll out the pastry and line a lightly greased 8-inch pie dish whilst keeping a third back for the lid of the pie. Prick the base with a fork several times and place it in the fridge to keep it cool.
4. Melt 30g of the Vitalite spread in a frying pan and gently cook the sliced onions until soft.
5. Pour the plant-based milk in a saucepan and bring to a gentle simmer.
6. Melt the remaining Vitalite spread in another saucepan and add the flour. Mix well and cook on medium heat for 1 minute.
7. Slowly pour the hot milk into the flour and Vitalite mix whilst whisking all the time. Add the mustard, cayenne pepper, salt and black pepper and cook for 3 -4 minutes on a low simmer.
8. Remove the sauce from the heat and add the potatoes, onion, cheese and Crackd The No-Egg Egg and stir together with a spoon until fully combined.
9. Pour the mixture into the pie dish and cover it with the remaining pastry whilst crimping the edges together with your hands or a fork.
10. Place the pie dish into the oven and cook for 30-40 minutes until the pastry is golden brown.
11. Serve with mixed steamed vegetables of your choice.

Loved this recipe? Check out some more vegan pie recipes here.