Indian Butter Sauce Pot Pie

Pot pie however make it with an Indian twist! Veggies and tofu baked in butter hen sauce and topped with puff pastry! Every part baked in the identical pan. 2 step 15 min lively time recipe. Nutfree, choices for gluten-free and soyfree

Simply while you thought I used to be carried out utilizing my butter hen sauce! It is a tremendous simple fusion pot pie with my vegan butter hen sauce. The butter hen sauce is tremendous simple with simply coconut milk, tomato puree, salt and loads of spices. 

Butter Sauce Pot Pie is a one pan recipe. You simply add every part to the pan with veggies and tofu and blend in. Then, cowl it in puff pastry and bake.

That’s it! It’s a one-pan recipe with two steps, about 10 minutes of lively prep time.

You should utilize different proteins, reminiscent of cooked chickpeas, to make a soy free model of this dish.

Attempt my different butter chikin fusions! Like my butter chikin ramen, enchiladas, 10 min butter chickpeas, butter Soycurl bao buns!!

Why You’ll Love Butter Sauce Pot Pie

• One-pan meal
• Soy-free and gluten-free choices
• Solely 10 minutes of lively prep time.
• Addictive mixture of flavors and textures
• Veggies-packed
• Cozy consolation meals dish

Extra Vegan Casseroles

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Butter Sauce Pot Pie

Pot pie however make it with an Indian twist! Veggies and tofu baked in butter hen sauce and topped with puff pastry! Every part baked in the identical pan. 2 step 15 min lively time recipe. Butter Sauce Pot Pie is filled with greens and taste. Nutfree, choices for gluten-free and soyfree !

Prep Time10 minutes minutes

Cook dinner Time35 minutes minutes

Cooling time5 minutes minutes

Complete Time50 minutes minutes

Course: casserole, Major Course

Delicacies: Indian Fusion

Key phrase: butter sauce pot pie, vegan veggie pot pie, veggie pot pie

Servings: 6

Energy: 401kcal

Creator: Vegan Richa

Substances

For the veggies and tofu:

• 1 1/2 cups (273 g) or extra chopped greens selection I exploit a mixture of chopped veggies like peppers and carrots and a few frozen veggies like peas beans, corn, edamame, and so forth.
• 10 ounces (283.5 g) agency or further agency tofu, pressed and cubed. Or you should utilize soy-free tofu like chickpea tofu or pumpkin seed tofu or use 1.5 cups of cooked or 15oz can chickpeas.

For the sauce.

• 1 teaspoon oil
• 1 teaspoon garam masala
• 1 teaspoon floor coriander
• 1/2 teaspoon paprika
• 1 teaspoon dried fenugreek leaves or kasuri methi – or you should utilize half teaspoon floor mustard as an alternative
• 1/2 teaspoon floor cumin
• 1 tablespoon onion flakes
• 1 teaspoon garlic powder
• 8 ounces (226.8 g) of canned tomato puree
• 1 cup (236.59 ml) full fats coconut milk you should utilize the entire can, however add a bit extra greens and protein in order that there’s not an excessive amount of sauce within the pot
• 1/2 teaspoon salt

To prime

• 1 puff pastry sheet 9×9″ sheet

For garnish

• cilantro and pepper flakes

Directions

• In an 8×10” or related dimension baking dish, add the oil, tofu, salt and the entire spices and blend nicely. Then add in the entire greens and blend in. Then put the pan into the oven at 400° F (205° C) to bake for quarter-hour to crisp the tofu a bit of bit and pre-cook the greens a bit of bit.

• In the meantime, roll out the thawed puff pastry sheet to a dimension which can match the baking dish. I often like to chop it into strips and stick the sides on the perimeters in order that the pastry sheet will not be fully getting submerged within the saucy veggies on the backside. You too can use the whole puff pastry and simply seal it on the entire edges, then use a scissor to snip some holes within the puff pastry sheet.

• Take the dish out of the oven. Combine within the tomato puree and the coconut milk.

• Now, put the puff pastry sheet on prime. Use a bit of little bit of water to seal the sides to the baking dish, preserve it a bit taut in order that it would not fully fall into the saucy veggies.

• Bake for 20-25 minutes or till the puff pastry is golden and cooked by means of. Relying in your oven, chances are you’ll wish to transfer the pot round after quarter-hour, so the puff pastry cooks evenly.

• Take away the baking dish from the oven, let it cool for five minutes, then slice it up and serve. You’ll be able to garnish with some cilantro and pepper flakes.

Notes

This tremendous comforting pot pie is greatest served contemporary.
Tomato purée- That is extra like passata: barely thickened pureed tomatoes. You don’t wish to use tomato paste right here. In case you are utilizing tomato paste then use 2 tablespoons of tomato paste

Diet

Diet Information

Butter Sauce Pot Pie

Quantity Per Serving

Energy 401
Energy from Fats 216

% Every day Worth*

Fats 24g37%

Saturated Fats 10g63%

Sodium 335mg15%

Potassium 393mg11%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 3g3%

Protein 10g20%

Vitamin A 2507IU50%

Vitamin C 10mg12%

Calcium 93mg9%

Iron 4mg22%

* P.c Every day Values are primarily based on a 2000 calorie weight-reduction plan.

Substances

• tofu – That is the protein in your veggie pot pie, and you should utilize alternate proteins like an equal quantity of vegan hen or a can of cooked, drained chickpeas or white beans as an alternative of the tofu.
• veggies – Have enjoyable with this! Combine and match chopped contemporary and frozen greens like peppers, carrots, peas, corn, edamame, and so forth.
• tomato puree – Ideally, use canned tomato puree, not tomato paste. Should you do want to make use of tomato paste, use 2 tablespoons.
• coconut milk – Coconut milk brings creaminess and added taste to the sauce. You’ll be able to sub 1 cup of some other thick, non-dairy milk of selection blended with 1/4 cup of non-dairy yogurt as an alternative.
• salt and spices – The butter hen sauce on this pot pie is all in regards to the spices! Deep seasonings like garam masala, fenugreek, and cumin give this dish an unimaginable taste!

Ideas

• To make this with out coconut milk, use cashew milk or different thick non-dairy milk. You too can use a mixture of about 1/4 cup of non-dairy cream or yogurt blended with a cup of non-dairy milk.
• To make this gluten-free, you should utilize a gluten free pie crust of selection or you possibly can simply omit the puff pastry fully. You too can use naan dough, for those who simply roll out the naan or a pizza dough and use that as a topping. Be sure to make some holes within the dough, in order that the steam can escape whereas baking.
• For soy-free, use a can of cooked, drained chickpeas or beans or an equal quantity of your favourite vegan hen substitute rather than the tofu.
• You can also make this with out the puff pastry topping, if wanted, After mixing the tomato puree and coconut milk, bake for 17-18 minutes after which serve with some flatbread or rice.
• For the most effective texture, serve instantly after baking. 

Methods to Make Butter Sauce Pot Pie

In an 8×10” or related dimension baking dish add the oil, tofu, salt and the entire spices and blend nicely. Then add in the entire greens and blend in.

Bake the veggie pot pie at 400° F (205° C) for quarter-hour to crisp the tofu a bit of bit and pre-cook the greens barely.

In the meantime, roll out the thawed puff pastry sheet to a dimension which can match the baking dish.

I often like to chop it into strips and stick the sides on the perimeters in order that the pastry sheet will not be getting submerged within the saucy veggies on the backside. You too can use the whole puff pastry and simply seal it on the entire edges, then use a scissor to snip some holes within the puff pastry sheet. 

As soon as the tofu and veggies are carried out pre-cooking a bit of bit, take the dish out of the oven. Combine within the tomato puree and the coconut milk. 

Now, put the puff pastry sheet on prime. You should utilize a bit of little bit of water to seal the sides to the baking dish in order that it doesn’t fully fall into the saucy veggies.

Bake for 20-25 minutes or till the puff pastry is golden and cooked by means of. Relying in your oven, chances are you’ll wish to transfer the pot round after quarter-hour, so the puff pastry cooks evenly.

Take away the baking dish from the oven, let it cool for five minutes, then slice it up and serve. You’ll be able to garnish with some cilantro and pepper flakes. 

Often Requested Questions