These adorable pot pies have a mild and creamy coconut curry filling and a flaky, crispy crust! Stuffed with tofu, mushrooms, potatoes, carrots, and peas, these are the ultimate comfort dinner. This recipe uses fresh veggies, but for a quicker version feel free to use frozen ones to speed up the process.
Coconut Curry Pot Pie [Vegan]
- 1 cup water
- 4 tablespoons plain flour
- 2 tablespoons oil
- 1/2 of 1 14-ounce package of fried firm tofu
- 1 large carrot
- 1/2 cup potatoes
- 2 cups mushrooms
- 1/2 teaspoon salt
- 1/2 teaspoon mushroom seasoning powder or vegetable stock
- 1 tablespoon curry powder
- Pepper, to taste
- 1 cup almond milk
- 1 cup coconut cream
- 1, 1.1-pound pack of puff pastry sheets
- Combine water with flour in a small cup and set aside.
- In a large skillet, add oil, fried tofu, carrots, potatoes, and mushrooms and sauté for 5 minutes. Then add salt, mushroom seasoning, curry powder, and pepper. Add water flour mixture, almond milk, and coconut cream and bring to boil.
- Transfer 3-4 tablespoons of filling into each ramekins.
- Using a big cookie cutter, cut pastry to fit size of ramekins or simply cut a square big enough to cover the top of ramekins.
- Gently press pastry to stick to top edges of ramekins. Cut a cross on top of the pastry. Brush top with almond milk and place in oven to bake at 425°F for 20 minutes or until pastry is golden brown.
- Serve immediately.