vegan [vē gĕn] adj. - containing no foods of animal origin, including eggs and dairy
Vegan diets (sometimes called strict or pure vegetarian diets)
are a subset of vegetarianism. There are many reasons to go vegan,
including ethical or moral convictions to animal rights, the
environment, health concerns, and spiritual or religious
convictions. Pie is very easily made vegan, so there is no reason
everyone can't Go Pie!
“A mind of the caliber of mine cannot derive its nutriment from cows.” George Bernard Shaw
Many recipes on the Pie Maven can be made vegan just by changing the crust. The basic pie crust recipe can be made vegan by substituting vegetable shortening for the butter. Or, use any of the vegan pie crust recipes.
1 basic 9" pie crust (unbaked)
6 apples, peeled and cut into slices
2 tsp cinnamon
2 tbsp sugar
1 tsp vanilla
2/3 cup rice flour
2/3 cup chopped pecans
2/3 cup brown sugar
a big pinch of salt
4 tbsp Earth Balance
Preheat oven to 350 degrees.
Combine apple slices, 1 tsp cinnamon, sugar, and vanilla in a bowl,
then set aside.
Combine rice flour, pecans, brown sugar, salt and remaining 1 tsp of
cinnamon in a bowl.
Pour over melted Earth Balance and stir until everything is fairly
combined and clumpy.
Spread apples over pie crust in pan, and sprinkle crumble topping
over.
Bake 30-40 minutes until crust edges are lightly browned, apples are
softened, and topping is golden.
1 pint of blackberries
3 small apples (peeled, cored and
chopped)
1 pear (cored and chopped)
1 tsp cinnamon
2 tbsp brown sugar
1/4 cup of almond meal (or LSA)
1 9" double pie crust
Blind bake crust for about 10 minutes
at 400 degrees.
Mix the apples and pear with the dry ingredients and place them in
the baked crust.
Cover with blackberries
Place the top crust and cut slits to vent steam (or use a lattice
top) and crimp the edges sealed.
Bake for another 35-40 minutes 400 degrees (or until golden brown on
top).
6 Cups of Fresh Tart Cherries (pitted)
1 cup sugar
1/4 cup corn starch
pinch of salt
1 tbsp soy margarine
1 9" double pie crust (unbaked)
Preheat oven to 425 degrees.
In large bowl, stir together sugar, cornstarch, and salt.
Add cherries and mix with spatula or spoon.
Pour filling into pie crust.
Place the top crust and cut slits to vent steam (or use a lattice
top) and crimp the edges sealed.
Bake 20 minutes.
Turn oven down to 375 degrees, bake 1 hour, until filling bubbles in
center.
1 Chocolate Crust
16 oz Silken tofu
12 oz vegan chocolate
Mix the tofu and vanilla.
Melt the chocolate chips and add the melted chocolate to the tofu
mixture and blend until smooth.
Pour mixture into pie crust and refrigerate for at least 3 hours.
1 Vegan Graham Cracker Crust
12 oz chocolate semi-sweet bits
2 packages firm tofu
3 tbsp maple syrup
Melt chocolate. You can do this in the microwave, in a saucepan, or
a double boiler.
Place tofu in blender and blend until smooth.
Add chocolate and syrup and blend until fully integrated.
Pour into crust.
Refrigerate for an hour or more. Serve plain or with whipped topping
of your choice.
2 cups pecans
1/2 tsp ground vanilla beans, divided
1 tsp sea salt
1 1/2 cups pitted dates, divided
2/3 cup water
3 ripe mangoes, peeled, seeded and sliced
Combine the pecans, 1/4 teaspoon of the vanilla bean, sea salt and
3/4 cup of the dates in a food processor.
Press half of the mixture into the bottom of a pie pan, then set it
aside.
Combine the remaining 3/4 cup dates, 1/4 teaspoon vanilla bean and
water in a food processor or blender. Mix until a thick syrup forms.
Toss the mangoes and syrup in a large mixing bowl until fully
combined.
Arranged the mangoes over the crust, then sprinkle the remaining
crust mixture on top.
Refrigerate until set.
1 Basic 9" Pie Crust
1 pound extra-firm silken tofu
1 cup creamy peanut butter
3/4 cup sugar
2 tbsp soymilk
2 tsp vanilla extract
Chocolate or carob chips
Blind bake pie crust.
Combine all of the filling ingredients in a food processor or
blender and blend until smooth.
Pour into pie shell.
Decorate with chocolate (or carob) chips.
Refrigerate for at least two hours.
1 Basic 9” pie crust (unbaked)
1-2 cups toasted, unsalted pecan halves
1 1/2 cups maple syrup
3/4 cups water
pinch salt
1/4 cup cornstarch or wheat starch mixed with 4 1/2 tbsp cold water
OR rum or bourbon
2 tbsp vegan margarine
1 tsp pure vanilla extract
Preheat the oven to 350 degrees.
In a medium saucepan combine the maple syrup with the 3/4 cup water.
Bring to a boil and boil for 5 minutes.
Add the salt and the dissolved cornstarch, whisking vigorously. Stir
and cook over high heat just until the mixture thickens and is
clear. Remove from heat and stir in the margarine and vanilla until
the margarine is melted. The mixture will still be liquid.
Pour into the pie crust. Arrange the pecan halves on top.
Bake 30 minutes. The filling will still be jiggly.
Cool on a rack for about 1-2 hours, then refrigerate until
thoroughly cooled and set.
1 Pecan Pie Crust (unbaked)
1 (16-ounce) package extra firm lite silken tofu
1 (16-ounce) can pumpkin purée
1/2 cup sugar
1/4 cup plus 2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup pecan halves
Non-dairy topping (optional)
Preheat oven to 400 degrees.
Blend tofu in a food processor or blender until creamy and smooth.
Add pumpkin, sugar, 1/4 cup of the maple syrup, vanilla, salt,
cinnamon, ginger and cloves and blend well. Set aside.
Set aside 8 pecan halves to use for garnish.
In a small bowl, toss remaining pecan pieces with remaining 2
tablespoons maple syrup, then place evenly on the bottom of the pie
crust.
Pour filling into pie crust and bake about 1 hour, or until a
toothpick inserted in the center comes clean.
Set pie aside to let cool, then top with non-dairy topping and
decorate with remaining 8 pecan halves.
1 350-g box of silken firm tofu, drained
1 heaping cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar
dash salt
1 tsp cinnamon
1/2 tsp ground dry ginger
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp nutmeg
1 basic 9" pie crust (unbaked)
Preheat oven to 375 degrees.
Whip the tofu until smooth and cream-like.
Blend in the pumpkin until it forms a light orange paste with no
lumps.
Put the paste into a large mixing bowl and add the sugar, salt, and
spices.
Mix well and spoon it into the pie crust.
Bake 30 to 40 minutes or until the crust is browned.
1 1/4 cup flour
1/4 tsp salt
1/2 cup vegetable shortening
1/4 cup water (ice cold)
For detailed instructions, click here.
Whisk or sift flour and salt together. Cut in shortening. Toss
mixture with a fork and add water one drop at a time.
Make a ball, cover in wax paper and plastic wrap, and chill it 2-24
hours.
Roll it out and use it.
FOR A DOUBLE CRUST (a pie with both a bottom crust and a top crust):
Double the ingredients and prepare the dough as above. Before
forming the ball, divide in half and form 2 balls. One will be the
top crust, one will be the bottom crust.
1 1/2 cups flour
1/4 tsp salt
1/4 cup corn oil, canola oil, or Spectrum Spread
2-4 tbsp cold nondairy milk or water, as needed
Sift the flour and salt together.
Cut in the oil until it forms coarse crumbs.
Add water (or milk) one drop at a time until slightly moist
throughout. (Use the pinch test.)
Form a flattened ball and chill.
Roll it out and bake it as you would a
basic crust.
1 1/2 cups graham cracker crumbs
4 tbsp vegan margarine, melted
Preheat oven to 375 degrees.
(If you make your own cookie crumbs, pulverize cookies in a blender
or food processor; or place them in a ziploc bag (or use saran wrap
or parchment paper) and roll into fine crumbs with a rolling pin. )
Mix the crumbs and margarine. Press the mixture onto the bottom and
up the side of your pie plate, using your hand or the back of a
spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe
calls for an unbaked crumb crust, skip the baking step and just
chill it in the refrigerator for an hour.)
Fill according to your recipe.
1 1/2 cups chocolate cookie crumbs (such as Newman-O's)
4 tbsp vegan margarine, melted
Preheat oven to 375 degrees.
(If you make your own cookie crumbs, pulverize cookies in a blender
or food processor; or place them in a ziploc bag (or use saran wrap
or parchment paper) and roll into fine crumbs with a rolling pin. )
Mix the crumbs and margarine. Press the mixture onto the bottom and
up the side of your pie plate, using your hand or the back of a
spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe
calls for an unbaked crumb crust, skip the baking step and just
chill it in the refrigerator for an hour.)
Fill according to your recipe.
(This crust resembles an oatmeal cookie, but in pie-crust form)
1/2 cup whole almonds
1/2 cup whole walnuts or pecans
1 cup rolled oats
1/2 flour
pinch of salt
3 tbsp canola oil
3 tbsp maple syrup
1 tbsp vanilla
Preheat oven to 350 degrees.
Bake the nuts (on separate baking sheets to to differing bake times)
until fragrant and toasted. Cool.
Raise the oven temperature to 375 degrees.
Grind the oats in a blender or food processor until they become
coarse meal. Empty into large bowl.
Grind the nuts into a coarse meal and add to the oats.
Add the flour and salt.
In a small bowl, whisk together the oil, maple syrup, and vanilla.
Add to the oat-nut mixture and mix well.
Chill 10 minutes in refrigerator.
Press the mixture onto the bottom and up the side of your pie plate,
using your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack.
Fill according to your recipe.
1 1/4 cups all-purpose flour
1/4 cup pecan pieces
1/2 tsp salt
1/2 tbsp sugar
1/2 cup Spectrum shortening
Ice water
Pulse flour, pecans, salt and sugar in a food processor until pecans
are ground.
Add shortening and pulse until almost combined.
Add 1-2 tablespoons ice water and pulse until just blended.
Make a ball, cover in wax paper and plastic wrap, and chill it 2-24
hours.
Roll it out and use it.
FOR A DOUBLE CRUST (a pie with both a bottom crust and a top crust):
Double the ingredients and prepare the dough as above. Before
forming the ball, divide in half and form 2 balls. One will be the
top crust, one will be the bottom crust.
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*The Fine Print
