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"Just be who you are, calm and clear and bright." - Richard Bach, Illusions: The Adventures of a Reluctant Messiah

Vegan Onion Pie

File0252After I went vegan I looked back through all the recipes I’d posted on the blog, either making a note on vegan substitutions or removing the post until I could veganize it to my satisfaction. My grandmother’s onion pie recipe is one of these. For Thanksgiving I thought I’d try to veganize this simple quiche using VeganEgg from Follow Your Heart.

I was feeling even more sentimental than usual when baking this onion pie; my grandmother is not herself anymore, she hasn’t been for a good few years now. I want to get back into making (vegan versions of) her recipes to remember all the good times, back when she was still cooking and baking and decking the whole house with hundreds of snowmen decorations at Christmas. She doesn’t remember any of that now, so our family will have to remember it for her.

Here’s my vegan update. For the pie filling:

4 cups sliced cubed onions (I used red and white)
1/4 cup Earth Balance butter
2 VeganEggs (4 tbsp. powder whisked with 1 cup cold water)
1/2 cup non-dairy milk + 1 tsp. arrowroot [see note]
1 teaspoon salt
1/8 teaspoon pepper
2 tbsp. nutritional yeast
1 pastry shell

[NOTE: to make a liquid as thick as the evaporated milk the original recipe calls for, I took Colleen Patrick-Goudreau’s suggestion in The Joy of Vegan Baking, whisking 1 tsp. arrowroot into half a cup of homemade cashew milk. Cornstarch is another thickener option.]

I haven’t made the pastry recipe from A Platter of Figs since I went vegan, but it’s easy enough to tweak, and I added some extra ingredients for a more flavorful “co-starring” crust:

2 cups flour
2 sticks (1 cup) Earth Balance butter (cut into thin slices)
1 tsp. salt
1 VeganEgg (2 tbsp. powder whisked with 1/2 cup cold water)
fresh and/or dried herbs/spices (I used 1 tbsp. dried chives, 1 tbsp. black sesame seeds, and 2 tsp. coriander)

This recipe yields two 9″ crusts, so freeze the second for later.

Mix the flour, butter, and salt, then add the VeganEgg mixture and herbs. Refrigerate dough for at least an hour.

Now to the filling instructions:

Sauté onions in Earth Balance butter with salt and pepper until tender, stirring in nutritional yeast toward the end. Pour in pastry shell. Whisk VeganEgg with water, mixing in the thickened milk. Pour mixture over onions. Bake at 425º F for 25 minutes or until golden brown. (I left mine in for 30 minutes and the crust is a little crispy.)

Does it approximate a traditional quiche? Not looks-wise—the baked VeganEgg is dry-looking compared to a quiche made with eggs—but taste-wise it is very good indeed!




Next time I’ll add mushrooms to the filling and fresh herbs in the crust, and maybe some poppy seeds. Fancying up that crust was a very delicious idea; when we had late-night leftovers this was the first dish I reached for.

More scrumptious holiday recipes I used at Thanksgiving this year:

The Best Vegan Stuffing Recipe

Cashew Gravy

Cabernet-Cranberry Sauce with Figs

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Read my post about my grandparents’ 60th wedding anniversary here.


2 Comments to Vegan Onion Pie

  1. Kate's Gravatar Kate
    November 27, 2016 at 4:58 am | Permalink

    Looks delicious! And love the idea of adding mushrooms!

  2. May 19, 2017 at 2:32 pm | Permalink

    This looks awesome! I’ve been looking for a vegan quiche recipe and will definitely give this a try. Thank you for sharing!

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Hi! I'm Camille. I only write stories that could never ever happen in real life, though I do believe in real-life magic. If we were in the same room I'd fix you a cup of tea, but for now we'll have to settle for a virtual connection. I'm really glad you're here.