This gluten-free, creamy vegan mushroom and broccoli sweet potato pie is more than a hug in a bowl – it’s a full on snuggle under the duvet! On cold winter evenings this is such an easy and comforting dinner, and really easy to whip up if you’re laying on supper for lots of people too. Achieving a decent creamy cheese style sauce without using any actual cheese is one of the most challenging dairy-free conundrums, but I really think I’ve cracked it with this recipe! It’s packed with protein and so many beautiful veggies, so it must just rescue you from a winter cold too.



So why is this so good for me?

This recipe uses nutritional yeast which is bursting with energy boosting Vitamin B-12, a nutrient which can be tricky to squeeze into vegan diets. One of the most fascinating things about Vitamin B-12 is that it apparently can make you repulsive to mosquitos! A handy benefit if you’re going somewhere tropical or, like me, have skin that is irresistible to anything bitey. Nutritonal yeast is also a super source of protein and fibre – in fact just 2 tablespoons of the stuff will give you the same amount of protein as a glass of whole milk. Now you see why anyone who says that vegan diets are too low on protein are just bat sh*t crazy.



Servings: 4 people

Prep Time: 20 minutes

Cook Time: 20 minutes


the creamy saucy bit

the veggie bit


  1. First off get your sweet potatoes baked: you can do this in the oven (the long way - baking at about 180 for 45 minutes - 1 hour) or in the microwave (the quick way - 10 minutes or so on high) Either way is fine! Set them to one side once they're baked.

  2. Now lets make the sauce. Melt the coconut oil in a saucepan over a low heat, adding the amaranth flour once it's all liquid and stirring so you get a bit of a clumpy mess. Don't panic this is good!

  3. Keeping the pan over a very low heat, start adding your almond milk, bit by bit, stirring all the time with a spoon, switching up to a whisk once the sauce starts to get a bit more runny.

  4. Once you've stirred in all the almond milk it should be looking a bit more like a creamy sauce rather than a scary clumpy mess!

  5. Now you can start adding all of the other ingredients, starting with the almond butter, nutritional yeast and seasonings. Keep stirring it over a low heat for at least 5 minutes or so so it can get all tasty and delicious.

  6. Next up is the veggie filling part. Heat the coconut oil in large frying pan or wok and add the chopped the onion once it's hot. Then once the onions have started to go a little translucent, add in the broccoli, chopped into bite sized little trees and cook for 10 minutes or so to get it to start softening up.

  7. Next add the garlic, mushrooms, kale and cumin and fry all of this up for about another 5 minutes until everything's starting to soften up infuse with the yummy cumin and garlic flavours.

  8. Now you can stir these veggies into your creamy sauce and divide the mixture up between 4 pie pots, or one big oven-proof pie dish if you'd rather do one big-un to share.

  9. Take your baked sweet potatoes and peel the skins off, scooping out the insides and mashing up with a teeny bit of olive oil and a pinch of salt. Top each pie dish with some sweet potato mash, smoothing the surface down with a fork.

  10. Now just pop the pies in the oven for about 15 minutes at 180 degrees. This is to get everything bubbling up and yummy. You can grill the top for 5 minutes if you want a bit of a charred top to your pie.

  11. Then just whip them out of the oven and serve up with lots of green veggies or just have one on it's own in front of some netflix