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]




Cooking Time




  • 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


  1. Combine water with flour in a small cup and set aside.
  2. 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.
  3. Transfer 3-4 tablespoons of filling into each ramekins.
  4. 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.
  5. 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.
  6. Serve immediately.

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