A Fresh, Cozy Spring Bake 🌸
Spring calls for bright flavors and comforting textures. This plant-based “feta” pie wraps tender spring vegetables in a creamy, tangy filling that feels indulgent yet light. It’s a celebratory bake for picnics, brunch, or an easy centerpiece at dinner. 🥧
How the “Cheese” Gets So Creamy 🧀✨
Silken tofu brings a custardy base that whips ultra-smooth, while nutritional yeast layers in savory, umami depth. A splash of plant cream, Dijon, lemon zest, and a pinch of turmeric create that feta-like tang, color, and body. Fold in vegan parmesan (and optional vegan burrata on top) for a melt-in-the-mouth finish.
Spotlight on Spring Veg: Asparagus & Greens 🥬🥗
Asparagus shines at peak season—tender, sweet, and budget-friendly—so it roasts beautifully without turning stringy. Paired with wilted spinach, basil, and mellow leeks, you get a balance of freshness and gentle sweetness. Chili flakes and oregano add a subtle kick that keeps every bite interesting. 🌶️
Ingredients 🛒
For the base
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🫒 Olive oil + plant-based butter (for sautéing)
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🧅 Leeks, 🧄 garlic, ⭐ fennel seeds, 🌿 dried oregano, 🌶️ chili flakes, and spring onions
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🥬 Spinach + basil
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🥧 Vegan shortcrust pastry + a little flour for dusting
For the creamy filling
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🧴 Silken tofu + plant-based cream
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🟡 Dijon mustard, cornflour, nutritional yeast (depth + binding)
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✨ Optional pinch of turmeric (gentle color)
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🍋 Lemon zest + juice (bright acidity)
For the topping
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🧀 Vegan burrata (optional) + 🥦 asparagus spears
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🌿 Fresh basil to finish
Method 👩🍳
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Blind-bake the crust
Roll the vegan shortcrust into a tin, line with parchment, and fill with baking beans. Bake until edges are lightly golden, then remove weights and cool—this prevents a soggy base. Set aside. -
Sauté the aromatics & greens
Warm olive oil and plant butter; soften leeks with garlic, fennel seed, oregano, and a pinch of chili. Stir in spring onions, then wilt spinach; finish with chopped basil. Season to taste and let steam off so the mixture isn’t watery. -
Blend the “feta” filling
Whisk or blend silken tofu, plant cream, Dijon, cornflour, nutritional yeast, lemon zest/juice, and optional turmeric until silky. Fold in grated vegan parmesan. Taste and adjust salt/acid. -
Assemble & bake
Spread the leek-greens mix over the crust. Pour in the tofu cream, dot with vegan burrata, and nestle asparagus spears on top. Bake until set and lightly golden at the edges; cool briefly so slices cut cleanly. 🌟 -
Serve
Drizzle with good olive oil, scatter fresh basil, and slice. Great warm or at room temperature. Plate with a crisp salad for contrast. 🥗
Helpful Notes & Quick Facts ✅
Silken tofu offers high-quality plant protein and a custard-like texture, while nutritional yeast naturally contains savory compounds that mimic cheese depth. Asparagus is a source of folate and vitamin K, and its tender spears cook quickly without heaviness. Using lemon adds brightness that lifts rich fillings without extra salt. 🍋
For a crisp base, always blind-bake the crust with weights until lightly golden. Squeeze excess moisture from wilted spinach and let the leek mixture cool to avoid thinning the filling. Leftovers keep up to 3 days refrigerated; reheat in a moderate oven to revive flake and keep the top glossy. 🧊➡️🔥
Why You’ll Love It 💚
Comforting yet fresh, this pie balances creaminess with green, seasonal snap. It’s weeknight-friendly, make-ahead capable, and adaptable—swap in peas or tender broccolini if asparagus runs out. Most of all, it delivers that tangy, satisfying “feta” vibe without dairy. 🙌
