Spring Garden Vegetable PIE

Vegan shortcrust pastry with broccoli, broad beans, kale and courgettes cooked in a creamy pea purée and oat milk sauce, hand-topped with roasted cherry tomatoes and a ciabatta & pumpkin seed crumb

  • Nutrition:
  • /
  • Energy
  • 920 KJ /220 kcal
  • Fat
  • 13.1g
  • Saturates
  • 4.1g
  • Carbs
  • 21.3g
  • Sugars
  • 2.8g
  • Fibre
  • 2.3g
  • Protein
  • 4.2g
  • Salt
  • 0.72g

Of an adult's daily allowance


Shortcrust Pastry (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Oils (Sustainable Palm Oil*, Rapeseed Oil, Water, Emulsifier: Mono and Di-glycerides, Salt), Water, Flavouring, Colour: Carotenes, Sugar), Oat Milk (Water, Oats, Rapeseed Oil, Acidity Regulator: Dipotassium Phosphate, Calcium Carbonate, Calcium Phosphates, Salt, Vitamins (D2, Riboflavin, B12)), Broccoli (10%), Onion, Water, Pea Purée (8%), White Wine, Roasted Tomato (Cherry Tomatoes, Sunflower Oil, Salt, Garlic, Oregano), Broad Beans (5%), Courgette (4%), Rapeseed Oil, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Curly Kale (2%), Basil, Cornflour, Pumpkin Seeds, Sunflower Oil,  Wheat Flour, Garlic Purée, Mint, Vegetable Stock Powder, Salt,  Lemon Juice, Cracked Black Pepper, Yeast


All ingredients are suitable for vegans. However, this product is made on a site that also handles soya, milk, egg, mustard and fish so for anyone with an allergy we would advise against eating this to be extra safe.

A pie for your thoughts

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Christine said:

“We've tried your latest Spring Garden Vegetable pie. This is lovely, and we very much liked the pea sauce, made with oat milk. Very tasty! So well done all you Higgidy folk! Keep up the vegan pie creations please, and if you want tasters, we'd happily try them for you!”

24th May 2020

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