Mediterranean Style Lattice Vegan Pie

Plantiful Palate
3 hours ago
5 min read

Flaky, golden, and bursting with sunshine flavours, this Vegan Mediterranean Lattice Pie is a show-stopping centrepiece that elevates comfort food into an experience. Inspired by coastal Mediterranean kitchens and the simplicity of rustic baking, it captures everything that makes vegan recipes irresistible, colour, texture, and soul. Perfect for gatherings, Sunday lunches, or midweek indulgence, this lattice pie blends roasted vegetables, herby vegan cheese, and golden pastry that melts in your mouth.

Every layer tells a story: sweet peppers, caramelised courgettes, and soft onions pair with a creamy herb cheese filling and crisp, flaky puff pastry. This lattice pie isn’t just baked, it’s crafted for attention, for that first slice reveal, and for those who love vegan recipes and lacto-vegetarian recipes that surprise and delight. Pair it with a glass of something non alcoholic and chilled and a side salad for Mediterranean perfection.

Recipe:

Serves: 4

Prep time, 25 minutes
Cook time, 35 minutes
Total time, 60 minutes

Ingredients:

For the filling:

1 red pepper, sliced
1 yellow pepper, sliced
1 courgette, diced
1 small red onion, finely sliced
2 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
Black pepper to taste

For the herby vegan cheese mixture:

150g vegan feta or cream cheese alternative
1 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp garlic powder
1 tbsp chopped fresh basil
1 tbsp chopped parsley

For the lattice:

1 sheet vegan puff pastry (ready-rolled)
Plant milk for brushing
Sea salt flakes and dried oregano for topping

Method:

Preheat the oven to 200°C (fan 180°C) and line a baking tray with parchment paper. Spread the sliced peppers, courgette and onion across the tray, drizzle with olive oil and sprinkle with oregano, salt and pepper. Toss until evenly coated and roast for about 20 to 25 minutes until the vegetables are lightly caramelised, soft and fragrant. You want them slightly charred around the edges for that deep Mediterranean flavour.
While the vegetables roast, combine vegan feta, nutritional yeast, lemon juice, garlic powder, basil and parsley in a medium bowl. Mix until the texture is creamy and smooth, adjusting seasoning to taste. Add more lemon juice for brightness or basil for an extra herbal kick.
Roll out the puff pastry and cut it into two equal rectangles. Place one piece on a parchment-lined baking tray and spread the cheese mixture evenly across, leaving a small border to prevent overflow during baking.
Once the vegetables have cooled slightly, spoon them evenly over the cheese layer, arranging them so that each slice will have a balance of colour and texture. Press down gently to compact the filling without squashing it.
Take the second rectangle of pastry and cut thin slits along its length to form a lattice pattern. Lift carefully and lay it over the filling, aligning edges neatly. Seal the borders by pressing with a fork to hold everything together securely.
Brush the surface generously with plant milk to create a golden sheen. Sprinkle sea salt flakes and a pinch of oregano over the top for both flavour and presentation. Place the tray in the oven and bake for 30 to 35 minutes until the pastry is puffed, crisp and deeply golden.
Remove from the oven and let the pie rest for 10 minutes before slicing. This allows the filling to set slightly, making it easier to serve clean slices. Serve warm or at room temperature, optionally drizzled with a little olive oil or balsamic glaze and paired with a fresh rocket salad.

Additional Tips:

Always roast vegetables thoroughly to remove moisture; this keeps the pastry crisp.
Chill your puff pastry before baking if it’s softened—this ensures maximum flakiness.
Sprinkle a pinch of smoked paprika or dried thyme on top before baking for added depth.
For an Italian-inspired twist, layer in some semi-dried tomatoes or a spoonful of vegan pesto.
To elevate presentation, brush the lattice with aquafaba (chickpea water) for a deeper golden hue.
For more pastry ideas, visit Plantiful Palate’s vegan recipes collection.

Alternative Cooking Methods:

Air fryer: Preheat to 180°C. Place the pie (or smaller individual versions) in the basket and cook for 20–25 minutes until golden and crisp. Perfect for quicker weekday meals.
Individual portions: Cut the pastry into four smaller rectangles, assemble individually, and reduce bake time to 20 minutes. Ideal for lunch boxes or appetisers.
Oven-free: For a crisp, toasty version, use a sandwich press or grill pan. Cook each side for 4–5 minutes until golden, flipping carefully.

Allergy information / alternatives:

Gluten-free: Use gluten-free puff pastry and check seasoning for gluten traces.
Nut-free: Choose nut-free vegan cheese alternatives.
Soy-free: Select soy-free vegan cheese or make a tofu-free cashew blend.
Lacto-vegetarian: Swap vegan cheese for dairy feta or halloumi.

Nutritional Information (per serving):

Calories: 420
Protein: 10g
Carbohydrates: 39g
Fat: 25g
Sugar: 6g
Salt: 1.3g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based dishes at home that are easy, accessible, and full of flavour.

Vegan Mediterranean Lattice Pie FAQs

❓ Can I prepare this Vegan Mediterranean Lattice Pie in advance?

Yes! Assemble the pie up to 24 hours ahead and refrigerate covered. Bake just before serving for best results.

❓ Can I freeze this vegan pie?

Absolutely. Bake fully, allow to cool, wrap tightly, and freeze for up to 2 months. Reheat from frozen at 180°C for 20 minutes until crisp.

❓ Can I use different vegetables?

Yes. This vegan pie is flexible. Add aubergine, mushrooms, artichokes, or spinach for variation. Just keep vegetables roasted and dry to prevent sogginess.

❓ Why did my pastry turn soggy?

Ensure vegetables are roasted, not steamed. Cool them fully before layering, and bake on a preheated tray or stone for even heat.

❓ What vegan pastry should I use?

Most UK supermarket puff pastries, like Jus-Rol and Tesco’s own, are vegan. Always check packaging for updated formulations.

❓ Can I make a gluten-free version?

Yes—use certified gluten-free puff pastry and check that your vegan cheese is gluten-free.

❓ What should I serve it with?

It pairs beautifully with a citrus-dressed green salad, roasted potatoes, or tomato and olive couscous. Discover pairing ideas at Plantiful Palate’s recipe page.

❓ Can I make this lacto-vegetarian instead?

Yes, replace vegan feta with traditional feta or halloumi for a rich, tangy version suitable for lacto-vegetarian recipes.

❓ Is this pie suitable for meal prep?

Definitely. Slice and store in airtight containers in the fridge for up to 4 days. Reheat in the oven for crispness.

❓ Can I serve it cold?

Yes, it’s just as delicious cold for picnics or lunchboxes.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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