Healthy Creamy Vegan Fennel & Aubergine Pie

This gluten-free and healthy pie is such a treat. It’s not the fastest dish in the world, as it takes just about under two hours to cook but once the main prep is done, very little work is required. It’s a stick-it-in-the-oven-and-let-it-do-its-thing kind of dish.

Healthy Creamy Vegan Fennel & Aubergine Potato Crust Pie

If you fancy making an wonderful healthy pie for yourself you will need the following:

  • 2 fennel bulbs
  • 2 aubergines
  • 3 chunky tomatoes
  • 1 tsp of chilli
  • olive oil
  • 8 big potatoes
  • sprinkle of nutmeg
  • salt and pepper to taste

Healthy Creamy Vegan Fennel & Aubergine Potato Crust Pie

And for the creamy cheesy vegan sauce you’ll need:

  • chickpea flour
  • 2 tbsp of vegan butter
  • half a glass of soy milk
  • some nutmeg
  • lots of nutritional yeast
  • salt and pepper to taste


Get started by preheating the oven 180 degrees C. While the oven is heating up roughly chop the fennel, aubergines and tomatoes.Throw the whole lot into a roasting tray and drizzle with olive oil and spices. Make sure all the veg is well coated. Pop in the oven and roast for about 50 to 60 minute, until it looks something like this…

Healthy Creamy Vegan Fennel & Aubergine Potato Crust Pie

As the veg is roasting boil the potatoes. Simply chop up the potatoes to make them cook faster and add to water with a pinch of salt, they should boil for about 20-25 minutes, until soft and fluffy. Then drain well, allow to cool and steam of, add salt, pepper and a dollop of vegan butter if you fancy it, then mash the hell out of it.

In the time the potatoes are boiling prepare the creamy white sauce by melting the butter in a pan on a very low heat. Once melted slowly work in the flour until till you have a gooey consistency. Now you can start adding the soy milk bit by bit, whilst constantly stirring, until the butter and flour have dissolved fully into the sauce. At this point it should look like a proper white sauce. Now you can add the salt, pepper, a tiny sprinkle of nutmeg and nutritional yeast to taste. Simply set aside and let it cool until the other ingredients are ready to assemble.

Once the veggies are fully roasted you should have all the components ready. Get yourself a nice chunky oven dish and and pile in the roasted vegetables, pour over the creamy sauce and top everything with a nice layer of potato mash. Pop it back in the oven for another 40 minutes until golden brown and crispy on top. Et voilà, you’re done.

Healthy Creamy Vegan Fennel & Aubergine Potato Crust Pie

Best accompaniment to this creamy filling dish is a delicate salad with a nice tangy vinaigrette. Enjoy!


About VeggieBlackboard

I am a twenty something architecture student from Scotland. I enjoy making easy, simple, cheap and healthy vegan recipes. All tried and tested by my foodie friends and myself.

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