Easy 1-Hour Vegan Pot Pie - Failproof & Protein-Rich
1 hrServes 4
A vegan pot pie with a savory vegetable-potato filling, crumbled tofu, and a golden puff pastry crust.
| prepPreheat oven to 180°C / 356°F | |||||||||
| 1 tbsp olive oil | Sauté onion, garlic, carrot & celery | Stir in flour | Add stock, potato & seasoning, simmer 15 min | Remove filling from heat, set aside | Stir tofu into vegetable filling | Transfer filling to pie dish | Lay pastry over filling, seal edges | Decorate, vent & brush with milk glaze | Bake 180°C / 356°F, 25 min |
| 1 onion, diced | |||||||||
| 4 cloves garlic, minced | |||||||||
| 2 medium carrots, diced | |||||||||
| 2 ribs celery, diced | |||||||||
| 2 tbsp plain white flour | |||||||||
| 1 large medium potato, diced | |||||||||
| ½ tsp fresh thyme, finely chopped (for the filling) | |||||||||
| 1 tbsp soy sauce (for the filling) | |||||||||
| ½ tsp mixed dry herbs | |||||||||
| salt and pepper, to taste (for the filling) | |||||||||
| 480 ml vegetable stock | |||||||||
| 1 tsp olive oil (or other oil, for the tofu) | Fry crumbled tofu with seasoning, 10 min | ||||||||
| 1 small block firm tofu (7 oz. / 200 g) | |||||||||
| ½ tbsp soy sauce (for the tofu) | |||||||||
| ½ tsp fresh thyme, finely chopped (for the tofu) | |||||||||
| ½ tsp garlic powder | |||||||||
| salt and pepper, to taste (for the tofu) | |||||||||
| 1 sheet ready-rolled puff pastry (11 oz. / 320 g) | |||||||||
| 1 tsp almond milk | |||||||||
| 1 tsp maple syrup (optional) | |||||||||
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