Vegan Potato Pie
A comforting pie that alternates silky mashed potatoes with a protein-rich filling and layers of fresh vegetables.
75 min
Medium
Casera/Vegana
4 servings
The story behind
I love how adding vegetable layers elevates this classic potato pie, bringing freshness and different textures to every bite. It’s a version I make when I want something a bit more complete but just as cozy. The contrast between the smooth mash, the intensity of the textured soy, and the sweetness of the roasted vegetables makes it impossible to stop at just one serving. It’s a creative and simple process that fills the house with an incredible aroma, turning an ordinary dinner into a little celebration full of color and well-being.
Instructions
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1Prepare a smooth mash with the boiled potatoes, plant-based milk, and salt.
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2Sauté the textured soy with spices to taste and prepare thin slices of zucchini and carrot.
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3In the baking dish, place a base of mash, then a layer of soy protein, and alternate with vegetable slices.
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4Cover with the remaining mash and mark the surface with a fork to add texture.
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5Bake at 200°C until the top is beautifully golden and crispy.
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