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Pretend chicken pie (vegan)
Pretend chicken pie (vegan)

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We hope you got benefit from reading it, now let’s go back to pretend chicken pie (vegan) recipe. To make pretend chicken pie (vegan) you need 14 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Pretend chicken pie (vegan):
  1. Take 1 block tofu
  2. Use 1/2 tsp paprika
  3. Take 1 onion
  4. Use 2 sticks celery
  5. You need 2 carrots
  6. Take 4 cloves garlic
  7. Get 1 handful mushrooms
  8. Provide 1 pepper
  9. Use 1 leek
  10. Get 1 handful green beans
  11. Get Some peas
  12. Get 1 cup cream alternative
  13. Take 1 handful chopped parsley
  14. You need 1 portion jusrol puff pastry
Instructions to make Pretend chicken pie (vegan):
  1. 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
  2. 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.
  3. 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
  4. 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.
  5. 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
  6. 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)
  7. 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!
  8. 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.
  9. Cut up and seeeerrrrve!

You'll find that this vegetarian pot pie with vegan chicken is just as hearty and filling as any other pot pie yet much lower in fat and completely cholesterol-free. Over the Holidays I was inspired to make mini vegan pot pies using my leftover veggies, and seitan from my Holiday dinner. It was such a huge hit in our home, that I just HAD to share this recipe with you guys as well! Chicken pot pie may be a comfort food classic, my family almost never ate it while I was growing up! I do have memories of the tiny pot pies by So I may have never had a proper homemade chicken pot pie, but I can still say with confidence that this vegan version is fantastic, and omnivore-approved!

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