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Coconut Curry Pot Pie [Vegan]
These vegan pot pies are adorable and so tasty! They have a mild and creamy coconut curry filling as well as a flaky and crispy crust! Stuffed with tofu, mushrooms, potatoes, carrots, and peas, these are the ultimate comfort dinner. This vegan pot pie recipe uses fresh veggies, but for... Read More
Ingredients You Need for Coconut Curry Pot Pie [Vegan]
How to Prepare Coconut Curry Pot Pie [Vegan]
- 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.
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Can you use baked tofu in this? I can’t find fried tofu anywhere near me. Thx!
I’ve just made this. Is in the oven. Tweeked it a bit as I didn’t have all ingredients !! We shall see. I have had the TOFU IN and never used before. Looks awful but will see what it tastes like. . Watch this space! Hahaha
Sally Eneboe