Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pretend chicken pie (vegan). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Pretend chicken pie (vegan) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Pretend chicken pie (vegan) is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pretend chicken pie (vegan) using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pretend chicken pie (vegan):
- Prepare 1 block tofu
- Make ready 1/2 tsp paprika
- Prepare 1 onion
- Get 2 sticks celery
- Take 2 carrots
- Get 4 cloves garlic
- Make ready 1 handful mushrooms
- Prepare 1 pepper
- Make ready 1 leek
- Prepare 1 handful green beans
- Make ready Some peas
- Get 1 cup cream alternative
- Prepare 1 handful chopped parsley
- Make ready 1 portion jusrol puff pastry
Stir in frozen veggies and chickenless strips and sauté, stirring often until warmed through. This vegetarian chicken pot pie is a budget-friendly, meat and dairy-free take on the classic recipe. It is chock full of vegetables like carrots, potatoes and peas, a rich homemade vegan white stew and a flaky puff pastry. This vegan pot pie recipe is perfect for an easy hearty dinner.
Instructions to make Pretend chicken pie (vegan):
- 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!
It is chock full of vegetables like carrots, potatoes and peas, a rich homemade vegan white stew and a flaky puff pastry. This vegan pot pie recipe is perfect for an easy hearty dinner. Add the mushroom and onion mixture plus herbs if using. Add the white sauce to the chicken mixture, then add just enough sauce to combine. Add salt and pepper to taste.
So that’s going to wrap it up with this exceptional food pretend chicken pie (vegan) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
