These sweet and savory vegan pies are a great way to showcase whole-food ingredients, especially fresh fruits and vegetables (though of course you can use canned or frozen). Crusts and toppings perfectly complement tender fillings, and as these yummy pies prove, they don’t need to be loaded with fat, dairy, or processed sugar to be irresistible. Perfect for special occasions or as a sure-to-please family meal, the plant-based pie is every home cook’s friend.
By Lisa Esile, MS,
Made with squash, this stunning dessert has all the dark-chocolate scrumptiousness you expect in a chocolate mousse, but you won’t leave the table feeling like you’ve gone up a dress size. The nutty-earthy oat and cashew base offers an exquisite contrast in flavor and texture, and the garnish of raspberries adds a pop of color and tartness.
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Fragrant with fresh thyme and bursting with chickpeas, mushrooms, squash, and other veggies, this is a truly impressive vegan pot pie. Make your own whole wheat crust or grab an oil-free one from the store, it’s outstanding either way. Even your omnivore friends will want to know how to make it.
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This is one of those pies that looks harder to make than it is. The base is just blended rolled oats, flax meal, almond butter, and plant milk. To make the topping you whip up canned pumpkin, dates, and a few other ingredients. Chill for a few hours to let it set, and voila: A grand dessert is ready to serve.
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I’m such a lover of spuds, you’d have a fighting chance of selling me on mashed potatoes over cardboard. Here, mixed vegetables are thickened with arrowroot powder to make a rich-tasting gravy for a comfort-food entree the whole family will love.
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A sweet potato custard and fresh fruit topping create a drop of a sunshine for your tastebuds. When peaches are out of season, substitute other tender fruits, such as persimmons or fresh berries. These sweet 2½-inch-wide tarts are always a hit: Serve them at parties and watch them disappear.
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A creamy, savory mash of potatoes and parsnips bakes over a filling of succulently seasoned lentils and veggies in this hearty casserole, which takes just 20 minutes of active prep time.
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Tender peaches sit beneath a biscuit topping that has accents of almond. This recipe calls for frozen peaches, so you can enjoy it year-round.
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This heavenly pie is great for special occasions. It takes a little more work, but it’s worth it. The potato-based crust is thick and sweet, showcasing the tenderness of the vegetable filling. The pie freezes well, so on the off chance you have leftovers, you can eat them at a later date.
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This is another great vegan chocolate mousse recipe, with acorn squash (or pumpkin) being the secret ingredient to making the filling silky smooth. What cauliflower has done for pizza bases, squash and pumpkin have done for vegan chocolate pies. Try it and see!
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Take advantage of the frozen fruit section in your supermarket and savor the taste of summer any time of year. The oat topping is sweetened with dates and bananas, and it’s gluten-free!
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This is a great recipe for when you have a bag of pears and are in need of a quick but sophisticated dessert. A rich, nutty, no-cook base of dates and walnuts beautifully pairs with the lightly stewed pairs and cranberry topping. Delicious!
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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