Ingredients with Measurements:
- 1 Tofurky roast, cubed
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced potatoes
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup unsweetened almond milk
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 sheets vegan puff pastry
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the vegan butter over medium heat. Add the onions, celery, and potatoes, and cook until the vegetables are tender.
3. Add the flour to the skillet and stir until the vegetables are coated.
4. Slowly pour in the vegetable broth and almond milk, stirring constantly until the mixture thickens.
5. Add the mixed vegetables, Tofurky roast, thyme, salt, and pepper to the skillet. Stir to combine.
6. Roll out one sheet of puff pastry on a floured surface. Place the pastry in the bottom of the pie dish.
7. Pour the vegetable mixture into the pie dish.
8. Roll out the second sheet of puff pastry on a floured surface. Place the pastry on top of the vegetable mixture.
9. Use a pastry brush to brush the top of the pastry with almond milk.
10. Bake the pot pie for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Instead of Tofurky roast, you can use seitan or tempeh.
- Instead of almond milk, you can use soy milk or oat milk.
- Instead of vegan butter, you can use coconut oil or olive oil.
Variations:
- Add mushrooms to the vegetable mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add a pinch of smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure to thaw the puff pastry before using it.
- Use a sharp knife to cut the Tofurky roast into cubes.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pot pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pot pie on a plate with a side of roasted vegetables.
Garnishes:
Sprinkle chopped fresh parsley on top of the pot pie for a pop of color.
Pairings:
Serve the pot pie with a side of garlic bread or a green salad.
Suggested side dishes:
Roasted Brussels sprouts or roasted sweet potatoes.
Troubleshooting advice:
If the filling is too thick, add more vegetable broth or almond milk. If the filling is too thin, add more flour.
Food safety advice:
Make sure to cook the pot pie until the pastry is golden brown and the filling is hot and bubbly.
Food history:
Pot pies have been around since medieval times and were originally made with meat and vegetables.
Flavor profiles:
This Tofurky pot pie is savory and comforting, with a flaky pastry crust and a creamy vegetable filling.
Serving suggestions:
Serve the pot pie hot out of the oven for a cozy and satisfying meal.
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Taste: Savory, Herby, Creamy, Earthy, Comforting