Vegetable Curry Pot Pie

Vegcuptpe - Recipes


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Vegetable Curry Pot Pie



Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6 small pot pies



  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.

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