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Savoury Creamy Tofu and Mushroom Pot Pie
This Tofu and Mushroom Pot Pie is a cozy, comforting dish perfect for those chilly evenings. It is a vegan alternative to the traditional chicken pot pie, full of flavorful tofu, hearty mushrooms, and a creamy, delicious filling. The golden pastry crust is crispy and adds a tasty contrast to the rich filling.
Ingredients
- 2 packages of firm tofu, cubed
- 3 cups of sliced white mushrooms
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1⁄4 Cup of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 2 cups of vegetable broth
- 1⁄4 Cup of all-purpose flour
- 1 Package of vegan puff pastry
- salt and pepper to taste
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Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté until vegetables are softened.
Add the firm cubed tofu and mushrooms to the skillet. Cook until the tofu is browned and the mushrooms release their juices.
Sprinkle in the flour, thyme, and oregano. Stir until everything is coated in the flour.
Slowly pour in the vegetable broth while stirring constantly until a thick sauce forms. Season with salt and pepper. Remove from heat.
Roll out your puff pastry to fit the size of your pie dish.
Pour the tofu and mushroom mixture into the pie dish. Cover the mixture with the puff pastry, making sure to seal the edges.
Make a few slits on top of the pastry to let steam escape. Bake for 25-30 minutes or until the pastry is golden brown.
Let it cool for 5 minutes before serving. Enjoy your Tofu and Mushroom Pot Pie warm.
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