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VEGAN RICE PIE

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This robust savory Rice Pie is a fusion of sweet and salty flavors and creamy filling texture.

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VEGAN RICE PIE INGREDIENTS 

Vegan fillo 

Vegan butter: melted

Pie filling: 

Rice: cooked 

Onion 

Mushrooms

TVP: cooked/optional 

Vegan oyster sauce 

Soy sauce 

Nutritional yeast 

Dried thyme 

Salt and pepper (to taste)

HOW TO MAKE VEGAN RICE PIE 

  1. Peel and chop the onion. In a skillet over a medium heat, cook (cook for 5 minutes) onion, TVP. Add cooked rice, mushrooms, vegan oyster sauce, soy sauce, nutritional yeast, dried thyme, salt and pepper.
  2. Preheat the oven 365F. 
  3. Brush 6 sheets of filo with vegan butter (melted) and line them one by one into the cake pan in a rosette shape, letting the sheets hang over the sides of the pan.
  4. Spread filling in an even layer. 
  5. Fold the overhanging pastry sheets over the top to enclose the filling.
  6. Bake for 15-20 minutes or until golden crisp.

I hope you will love these Vegan Rice Pie because it’s: 

Easy and simple 

and delicious! 

Other recipe to try: 

Potato Pie 

Mini pot pie

Ratatouille Pie 

Apple Chutney 

vegan rice pie
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VEGAN RICE PIE

This robust savory Rice Pie is a fusion of sweet and salty flavors and creamy filling texture. 
Course Main Course
Cuisine American
Keyword vegan rice pie
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Calories 273kcal
Author Plant-basedRecipes

Ingredients

  • 7 sheets fillo pastry
  • 1 stick vegan butter (melted)
  • 1/4 bulb onion
  • 1/2 cup TVP (cooked/optional)
  • 2 cup cooked rice
  • 1/4 cup mushrooms
  • 1 tbsp vegan oyster sauce
  • 1 tbsp nutritional yeast
  • 2 tbsp soy sauce
  • 1 tsp dried thyme
  • salt and pepper (to taste)
US Customary - Metric

Instructions

  • Peel and chop the onion. In a skillet over a medium heat, cook (cook for 5 minutes) onion, TVP.
  • Add cooked rice, mushrooms, vegan oyster sauce, soy sauce, nutritional yeast, dried thyme, salt and pepper.
  • Preheat the oven 365F. Brush 6 sheets of filo with vegan butter (melted) and line them one by one into the cake pan in a rosette shape, letting the sheets hang over the sides of the pan.Spread filling in an even layer. Fold the overhanging pastry sheets over the top to enclose the filling.
  • Bake for 15-20 minutes or until golden crisp.

Nutrition

Calories: 273kcal | Carbohydrates: 29g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 565mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 726IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg

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