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 a quicker version feel free to use frozen ones to speed up the process. They're great for family dinners and parties! Everyone will be in awe of your cooking skills!
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.