Ingredients with Measurements:
- 2 tablespoons vegan butter
- 2 cups diced potatoes
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup vegan cream cheese
- 1/4 cup vegan sour cream
- 1/4 cup vegan shredded cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions
- 1/4 cup chopped roasted cashews
- 1/2 cup vegan puff pastry
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat vegan butter in a large skillet over medium heat.
3. Add potatoes, onion, garlic powder, cumin, coriander, turmeric, salt, and pepper. Cook, stirring occasionally, until potatoes are tender, about 10 minutes.
4. Remove from heat and stir in vegan cream cheese, vegan sour cream, vegan shredded cheese, cilantro, parsley, mint, scallions, and cashews.
5. Transfer mixture to a 9-inch pie dish.
6. On a lightly floured surface, roll out vegan puff pastry to fit the top of the pie dish.
7. Place pastry on top of the filling and press down lightly to seal.
8. Bake for 25 minutes, or until pastry is golden brown.
9. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 220
Fat: 13g
Carbohydrates: 19g
Protein: 5g
Substitutions for Ingredients
- Vegan butter can be substituted with olive oil.
- Vegan cream cheese can be substituted with vegan cream of mushroom soup.
- Vegan sour cream can be substituted with vegan yogurt.
- Vegan shredded cheese can be substituted with vegan Parmesan cheese.
Variations:
- Add 1/2 cup of cooked lentils or chickpeas for added protein.
- Substitute the potatoes with sweet potatoes or cauliflower.
- Add 1/2 cup of diced bell peppers or mushrooms for added flavor and texture.
Tips and tricks:
- Make sure to dice the potatoes into small cubes so they cook evenly.
- For a crispier crust, brush the top of the pastry with vegan butter before baking.
Storage instructions:
Vegan aloo pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat vegan aloo pie in the oven at 350°F for 10 minutes, or until heated through.
Presentation ideas:
- Serve vegan aloo pie with a side of vegan sour cream or yogurt.
- Garnish with freshly chopped herbs and roasted cashews.
Garnishes:
- Freshly chopped herbs
- Roasted cashews
- Vegan sour cream or yogurt
Pairings:
- Vegan aloo pie pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Roasted potatoes
Troubleshooting advice:
- If the pastry is not golden brown after 25 minutes, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food safety advice:
- Refrigerate vegan aloo pie within 2 hours of cooking.
- Do not leave vegan aloo pie out at room temperature for more than 2 hours.
Food history:
Aloo pie is a traditional Indian dish that has been enjoyed for centuries. It is typically made with potatoes, spices, and herbs, and is often served with chutney or other condiments.
Flavor profiles:
Vegan aloo pie has a savory flavor with a hint of sweetness from the potatoes. The spices and herbs give it a unique flavor that is both comforting and flavorful.
Serving suggestions:
Vegan aloo pie can be served as a main dish or as a side dish. It pairs well with a side salad or roasted vegetables.
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