Every Christmas I get a new cookbook and 2020 was no different. I actually got another cookbook by one of my all time favourite plant-based chefs – Katy Beskow. ‘Easy Vegan Bible’ boasts 200 easy vegan recipes that range from Chai French Toast, Tahini-Roasted Cauliflower with Lemon & Thyme, to Chocolate Hummus! January is always filled with the yummiest recipes and it’s when I learn most of my dinners for the year ahead. One such recipe to add to my repertoire is this vegan creamy squash and puy lentil pie. I was surprised at the ease and speed that this was rustled up and it had a firm thumbs up from G, who continues to endure a mostly vegetarian diet for me!

Katy Beskow became vegan in 2006 when veganism, veganuary and even veggie diets were quite sparse. Her mission was to create delicious vegan recipes that people could cook up on a budget, with time constraints and minimal kitchen equipment. She does just that in her Easy Vegan Bible (and other cookbooks), making it easy for vegans and non-vegans alike to enjoy scrumptious dishes.

Last year the number of vegans in the UK rose by 40% and 20% of Gen-Z are meat free. It’s amazing how trends have changed and I for one think it goes to show how delicious diets can be without relying on a piece of meat and 2 veg!

As I’ve explained in previous blog posts the main reason for me going fully vegetarian was down to the simple fact that I thought the food was better and I stand by that to this day. Over the last 18 months I’ve discovered the best cookbooks, experimented with the most yummy ingredients and have had the best dinners out that I can remember.

Today, I’m sharing this vegan creamy squash and puy lentil pie which I’ve adapted from Katy Beskow’s Easy Vegan Bible. I’ve dialled up the butternut squash, reduced the lentils slightly (to allow myself to get away with using 1 packet of pre-cooked ones), added spinach and a bit more filo pastry (who doesn’t love extra pastry)!

An easy vegan, hearty recipe that will definitely fill you up – Enjoy!

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Vegan Creamy Squash & Puy Lentil Pie
  1. Preheat the oven to 200C.
  2. Heat the oil in a large saucepan and add the butternut squash and onion. Cook over a medium-high heat for about 10 minutes, until the squash begins to soften.
  3. Add the sage and garlic and cook for a further 2-3 minutes.
  4. Stir the lentils and spinach into the pan, then pour the cream in and season generously with salt and pepper. Stir to distribute and allow to come to a low boil.
  5. Transfer into a pie dish and then tear and lightly scrunch the sheets of filo pastry - arranging on top until the lentil/squash mixture is covered. Spray the pastry with cooking spray to avoid burning.
  6. Bake in the oven for 15 minutes until the pastry is golden, remove and allow to sit for a few minutes before serving.
  7. Serve with veg of your choice and enjoy!
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