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Simple Vegan Pot Pie

This simple vegan pot pie will become your new festive favourite.
Course Main Course
Cuisine American, Vegan
Diet Vegan, Vegetarian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 265kcal

Equipment

  • Ovenproof dish

Ingredients

FOR THE FILLING

  • 2 carrots (the equivalent of 275g of carrots)
  • 2 large white potatoes (the equivalent of 485g of potatoes)
  • 1 tbsp olive oil
  • 4 cloves garlic
  • ½ tsp thyme
  • 900 ml vegetable stock
  • 4 tbsp soy sauce
  • 4 tbsp plain white flour
  • tsp black pepper
  • 450 g celery

FOR THE TOFU

  • 350 g tofu I used firm silken tofu, but any tofu will do
  • 1 tsp sesame oil or other oil
  • 1 tbsp soy sauce
  • ¼ tsp thyme
  • 1 tsp garlic powder
  • tsp salt
  • tsp black pepper

FOR THE PUFF PASTRY

    Instructions

    FOR THE FILLING

    • In a large non-stick pan, heat up olive oil, then add crushed garlic, carrot cubes and celery chunks.
    • Fry for approx. 7 minutes just until slightly softened.
    • Add vegetable stock and let it simmer to a boil.
    • Add potato cubes, thyme, black pepper and soy sauce.
    • Slowly sprinkle in 1 tbsp of flour at a time. Stir it in stragiht away to prevent if from forming large clumps. Do not worry about small clumps as these will dissolve during cooking.
    • Let simmer for approx. 20 minutes with the lid slighly open, stirring occassionaly.
    • When potatoes and carrots are tender, but not overcooked, remove from heat.

    FOR THE TOFU

    • Heat up sesame oil in a non-stick pan.
    • Open and drain your tofu, then crumble it up and add to the hot pan. Stir.
    • Add soy sauce, salt, pepper, ¼ teaspoon of thyme, garlic powder.
    • Lightly fry for approx. 10 minutes until all the water has evaporated and you're left with egg-like tofu.
    • Add tofu to your vegetable filling.

    FOR THE PUFF PASTRY

    • Transform your vegetable filling (including tofu) to an ovenproof dish.
    • Pre-heat the oven to 180°C / 356°F.
    • Even out the surface using a flat spatula.
    • Fold out your ready-made puff pastry and use it to cover the entire pie dish.
    • Use a fork to press down the puff pastry onto the sides.
    • Use any leftover puff pastry for decoration e.g. cut out small leaves using a knife.
    • Brush with almond milk.
    • Bake at 180°C / 356°F for approx. 25 minutes.

    Nutrition

    Calories: 265kcal | Carbohydrates: 33g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 1000mg | Potassium: 899mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6080IU | Vitamin C: 19mg | Calcium: 205mg | Iron: 6mg