This shabbat we are dressing up a can of mixed veggies by adding tofu, gravy, and a bit of pie crust.
I love Pot Pies, but it has been a number of years since I have run across a vegan version. Marie Calender's recently released a vegetarian version, but it still contains dairy. Gasp! What is a vegan girl to do? Make her own. And you can too! For me, this is usually a cooler weather treat, but the turquoise ramekins I bought from ross complemented our current late summer vibe. The result, pure deliciousness. And this recipe has been approved by my non-vegan neighbors. Enjoy!
For this recipe, you are going to need my Absolutely perfect pie crust recipe. I always keep a batch of this in my freezer. All I need to do is defrost.
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This recipe takes 10 min of prep time, about 40 minutes of cook time and serves 4.
The supplies needed are: measuring spoons and cups, medium sized sauce pan, cutting board, or rolling space, wire whisk, rolling pin, 4 ramekins, and a large unlined baking sheet. You will need the following ingredients: 1 can mixed veggies (the brand I used included potatoes, 1 can coconut milk, 1 batch of homemade or store bought vegan pie crust dough, 4 tbs flour, divided into two containers of 2 tbs each, 2 tbs of your favorite vegan, plant based butter, 1 tbs chicken rub (check to make sure that yours is vegan. I use the Fiesta brand), 1 tsp black pepper, 1/2 1 lb container of tofu.
STEP 1 Pre-heat oven to 350 degrees F. Warm up a medium sauce pan over high heat. Melt your 2 tbs butter, then add 2 tbs of your flour. Whisk. Add the entire can of coconut milk. Whisk until sauce thickens then add chicken run and black pepper. When ingredients are combined, add the remaining 2 tbs flour.
STEP 2 Chop the tofu and add to the pot along with the veggies, remove from heat.
Step 3 I feel like when I like the ramekins with pie dough, there is more dough that filling, so for these skip this step. Spoon the filling in up 3/4 of the way.
Step 4 Separate the dough into 4 pieces roll each one out, one at a time and place over a ramekin. Mold into a pie shape and then cut an x on the top of each one. Place on a baking sheet and pop them into the oven for 30-40 minutes.
Step 5 When the crust is fully cooked, pull out of the oven. Cool 10 minutes. These are best served warm, though if you are going for seconds, these taste delicious cooled.
Questions, comments, concerns, pictures? See the comments section below.
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Vegan Ramekin Pot Pie Chicken Flavored
Prep Time 10 Minutes Cook Time 30-40 min Serves 4
Ingredients
1 can mixed veggies
1 can coconut oil
4 tablespoon flour separated into 2 tablespoons each
2 tablespoons vegan, plant based butter
1 tablespoon chicken rub
1 teaspoon black pepper
1/2 lb firm tofu
1 batch pie crust dough
Directions
Pre-heat oven to 350 degrees F. Warm up a medium sauce pan over high heat. Melt your 2 tbs butter, then add 2 tbs of your flour. Whisk. Add the entire can of coconut milk. Whisk until sauce thickens then add chicken run and black pepper. When ingredients are combined, add the remaining 2 tbs flour.
Chop the tofu and add to the pot along with the veggies, remove from heat.
I feel like when I like the ramekins with pie dough, there is more dough that filling, so for these skip this step. Spoon the filling in up 3/4 of the way.
Separate the dough into 4 pieces roll each one out, one at a time and place over a ramekin. Mold into a pie shape and then cut an x on the top of each one. Place on a baking sheet and pop them into the oven for 30-40 minutes.
When the crust is fully cooked, pull out of the oven. Cool 10 minutes. These are best served warm, though if you are going for seconds, these taste delicious cooled.
Share what you make in the comments below.