Pretend chicken pie (vegan). For a vegetarian and vegan pot pie main dish, try this easy homemade vegetarian pot pie recipe filled with vegan Gardein "chicken" scallopini, onions, carrots, and green peas and baked into a ramekin with thyme, sage, and other savory seasonings-all covered with a light and flaky puff pastry. That's all you need to know. *This recipe could easily be adapted to include chicken. Over the Holidays I was inspired to make mini vegan pot pies using my leftover veggies, and seitan from my Holiday dinner.

It's a staple in my diet and I hope it finds a place in yours. Adding Dough/Filling to Pie Pan: - Flatten dough on greased cookie sheet using a greased rolling pin. - Lay flattened dough in pie pan and smooth edges. Vegan Pot Pie is ready in about an hour, and makes a delicious main dish for any holiday. You can cook Pretend chicken pie (vegan) using 14 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pretend chicken pie (vegan)

It's 1 block of tofu.
Prepare 1/2 tsp of paprika.
Prepare 1 of onion.
You need 2 sticks of celery.
You need 2 of carrots.
Prepare 4 cloves of garlic.
Prepare 1 handful of mushrooms.
Prepare 1 of pepper.
Prepare 1 of leek.
It's 1 handful of green beans.
You need of Some peas.
You need 1 cup of cream alternative.
You need 1 handful of chopped parsley.
You need 1 portion of jusrol puff pastry.

I suggest making the pie crusts ahead of time, or use store bought vegan Long ago before my vegan days, I LOVED chicken pot pie. Actually, I'm not sure I ever had home cooked pot pie, but I frequently. Most Pot Pie is typically, well, not Vegan. But us plant-based peeps deserve to enjoy this mouth-watering comfort food too, am I right?!

Pretend chicken pie (vegan) instructions

Take your tofu block (you prolly want firm but my local shop only sells silken so I use that and it’s fine) and wrap it up in several layers of kitchen roll then pop a heavy book or two on there to press it for 15mins. This gives it a firmer texture and takes some of the moisture out. You can see I dropped my tofu so there are splatty bits this time.
Carefully chop and fry your tofu. When it’s soft, it’ll fall apart just being picked up so be careful. It also spits in the pan. After you’ve cooked two sides they hold together a bit better. Try to ‘seal’ the sides like you would chicken. In the last minute, sprinkle a small amount of paprika over them..
Once cooked, pop the tofu on some kitchen roll to get the excess frying oil off, cover with pepper and then set to one side.
Finely chop the onion, celery, carrot and garlic. Cook em in a large pan until soft. If you have any white wine or cider, you might wanna add and then simmer away a cup now..
Chop and add the rest of the vegetables, then add a cup of veggie stock and any bits of tofu that were too squished or broken to fry. Simmer off lots of the liquid.
Add the cream alternative and a cup of frozen (or fresh) peas and the tofu. Make sure it’s all hot and then transfer into a casserole dish. (In retrospect it was too watery this time bc of the extra ice on the peas, be ready to add corn starch if you need to).
Get your block of puff pastry and roll it so that it’s large enough to cover the top of your dish plus an inch each way. Leave it to settle for ten mins as it will shrink. Then plonk it on top of the mix!.
Wash the top with some milk or egg alternative to make it shiny! (I forgot) Cook in the oven at 220C (435ishF?) for 12-15 minutes until the pastry is all puffed up and golden..
Cut up and seeeerrrrve!.

That's why I decided to make this Chickpea Pot Pie! Vegan Pumpkin Pie with Rustic Spelt Crust. Thanks for giving us the chance to be master bakers like you! [or at least get to pretend!] This vegan pumpkin pie is my favourite pie I've ever had, vegan or not. I'm not even trying to pat myself on the back, I'm just being honest here. This was the first "It Doesn't Taste Like Chicken" recipe I ever made a few years ago!