Introduction
Ever had one of those evenings where you’re juggling a million things, and the last thing you want is to spend hours cooking? Enter this Chestnut Cranberry Pie—a cozy little hero that’s as comforting as your favorite worn-in sweater and way more delicious.
It’s the kind of dinner that makes you forget about takeout and actually look forward to leftovers (yes, really).
This pie isn’t just any pie; it’s a plant-powered celebration wrapped in flaky, golden puff pastry. Imagine the warm, earthy chestnuts and a hint of tart cranberry dancing together like best friends at a vegan potluck. It’s hearty enough to satisfy even the most die-hard carnivores—no tofu needed to fake it here. Plus, it’s perfect for cozy dinners that bring everyone together around the table.
Ingredients
- 1tbsp sunflower oil (sunshine in a bottle)
- 1 onion, finely chopped
- 1 garlic clove, finely chopped (little but mighty)
- 125g mushrooms, roughly chopped
- 400g butternut squash, peeled and cut into 1 inch cubes
- 125g cooked chestnuts, roughly chopped
- 125g dried puy or green lentils
- 1 litre water
- 125g baby spinach
- 25g dried cranberries
- 3 sage leaves, finely chopped
- 1tbsp tomato puree
- 50ml vermouth (optional)
- 1/2tsp salt
- 1/4tsp ground black pepper
- ½ a mushroom or veg stock cube
- 1tsp yeast spread or dark miso
- 2 gluten free ready made puff pastry
- 1tbsp plant milk
This ingredient list is a vegan’s playground, packed with colorful veggies, earthy lentils, and a cheeky splash of vermouth if you’re feeling fancy. Veganism can be simple and it’s perfect for anyone looking to impress their taste buds without the meat sweats. Ready to turn these humble plants into a pie that even your carnivore friends won’t ghost?
How to Make It
Alright, let’s plunge into the magic of making this Chestnut Cranberry Pie that’s basically a cozy hug for your taste buds. Start by warming a tablespoon of sunflower oil in a big ol’ frying pan over medium heat. Toss in one finely chopped onion and let it do its translucent dance for about 10-15 minutes—patience, my friend, this is where the flavor party begins.
Once the onions are looking like little golden clouds, invite a chopped garlic clove and 125 grams of roughly chopped mushrooms to the pan and let them hang out until those mushrooms brown up nicely—about 5-10 minutes. If your kitchen smells like autumn already, you’re on the right track.
Now, it’s time to pile on the good stuff: 400 grams of butternut squash cubes, 125 grams of roughly chopped cooked chestnuts, and 125 grams of dried puy or green lentils. Pour in a litre of water, then toss in 125 grams of baby spinach (because, you know, greens make everything better), 25 grams of dried cranberries for that cheeky sweet surprise, and three finely chopped sage leaves—herbaceous and fancy without trying too hard.
Stir in a tablespoon of tomato puree, 50 ml of vermouth if you’re feeling extra (totally optional—no judgment if you go straight for the pie), half a mushroom or veg stock cube, half a teaspoon of salt, a quarter teaspoon of black pepper, and a teaspoon of yeast spread or dark miso for that umami jazz. Let this whole gorgeous mix simmer away for 20-30 minutes until everything is tender and the lentils have soaked up all that goodness. If you catch yourself sneaking spoonfuls, I won’t blame you—it’s basically comfort food in a pan.
Once your filling is ready and smelling like a dream, grab your two gluten-free ready-made puff pastry sheets. Spoon the filling onto one pastry sheet, fold the other over, and seal those edges like you’re tucking in a delicious, flaky little present.
Give the top a little brush with a tablespoon of plant milk to get that golden glow in the oven. Pop your pie into a preheated oven and bake until the pastry is puffed up and gloriously golden—your kitchen will smell like holiday cheer, even if it’s just Tuesday. This pie is reminiscent of creamy butternut squash soup, the kind of thing that makes you want to curl up with a good book, a cozy blanket, and maybe a second slice. Vegan magic, check!
Bonus Tips
- Feeling fancy? Swap vermouth for a splash of apple cider vinegar and pretend you’re a top chef in a vegan bistro.
- Double up on cranberries if you like your pie with a tang that says, “Hello, I’m plant-powered and proud!”
- Don’t forget to brush that puff pastry with plant milk for a golden crust that’ll make your oven sing “gluten-free glory!”
Why You’ll Love It
This pie is like a cozy hug from the plant-based universe—rich, hearty, and so full of flavor it might just make you forget there’s no cheese in sight.
It’s the kind of dish that winks at your taste buds while letting you flex your vegan cred without breaking a sweat.
Plus, it’s forgiving enough that even if you’re new to the puff pastry game, you’ll come out looking like a kitchen wizard.
Nutritional Info
These are estimated values.
Calories: 320
Protein: 3 g
Carbohydrates: 45 g
Fat: 12 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
