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Easy Vegan Curry Pot Pie

Easy vegan curry pot pie, packed with vegetables in creamy coconut and almond milk curry. Soul and tummy warming and so satisfying!
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6 small pot pies
Course: Entree
Ingredients Method

Ingredients
  

  • 1 cup water
  • 4 tablespoons plain flour
  • 2 tablespoons oil
  • 5 oz fried firm tofu
  • 4 oz or 1 big carrot
  • 4 oz potatoes
  • 4 oz mushrooms
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning powder or vegetable stock
  • 1 tablespoon curry powder
  • Pepper to taste
  • 1 cup almond milk
  • 1 cup coconut cream
  • I pack 1.1 lb 490 g puff pastry sheets

Method
 

  1. Combine water with flour in a small cup and set aside.
  2. In a large skillet, add oil, fried tofu, carrots, potatoes, mushrooms and saute 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 (220 C) for 20 minutes or until pastry is golden brown.
  6. Serve immediately.