Pretend chicken pie (vegan). See great recipes for Pretend chicken pie (vegan), MacNoCheese vegan too! It's not very good at pretending to be chicken, but it is very good xD. 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.
It was such a huge hit in our home, that I just HAD to share this recipe with you guys as well! Chicken pie is proper comfort food for a family dinner. We have lots of recipes whether you like puff pastry, potato-topped or a light filo-wrapped version. You can have Pretend chicken pie (vegan) using 14 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Pretend chicken pie (vegan)
- It’s 1 block of tofu.
- Prepare 1/2 tsp of paprika.
- You need 1 of onion.
- You need 2 sticks of celery.
- It’s 2 of carrots.
- It’s 4 cloves of garlic.
- It’s 1 handful of mushrooms.
- You need 1 of pepper.
- You need 1 of leek.
- It’s 1 handful of green beans.
- It’s of Some peas.
- Prepare 1 cup of cream alternative.
- Prepare 1 handful of chopped parsley.
- It’s 1 portion of jusrol puff pastry.
Golden brown pastry and a creamy chicken, leek and bacon filling make this a real feast for. This vegan 'chicken' pie will leave you feeling warm and cosy on the inside and smiling on the outside. Vegan Pot Pie is ready in about an hour, and makes a delicious main dish for any holiday. 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.
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!.
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?! That's why I decided to make this Chickpea Pot Pie! With a few simple substitutions — like heart-healthy Chickpeas for Chicken — this recipe is equally delicious.