Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pretend chicken pie (vegan). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pretend chicken pie (vegan) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Pretend chicken pie (vegan) is something that I have loved my whole life. They are fine and they look wonderful.
Pretend chicken pie (vegan) undevelopedbruce brizzle. It's not very good at pretending to be chicken, but it is very good xD. Stir in frozen veggies and chickenless strips and sauté, stirring often until warmed through. This pot pie is the perfect vegan comfort food, packed with veggies, vegan chicken, savory herbs, in a creamy sauce and topped with buttery vegan biscuits.
To begin with this particular recipe, we must prepare a few components. 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):
- Get 1 block tofu
- Make ready 1/2 tsp paprika
- Make ready 1 onion
- Get 2 sticks celery
- Make ready 2 carrots
- Prepare 4 cloves garlic
- Get 1 handful mushrooms
- Make ready 1 pepper
- Prepare 1 leek
- Make ready 1 handful green beans
- Prepare Some peas
- Make ready 1 cup cream alternative
- Make ready 1 handful chopped parsley
- Take 1 portion jusrol puff pastry
Tastes just like classic chicken pot pie, but this one is totally meatless and dairy-free! A creamy and delicious vegan version of the comfort food classic with a creamy veggie based filling of leeks, potatoes, celery, carrots and vegan "chicken" pieces all finished with a crisp and flakey American biscuit inspired pie crust. Vegan chicken — You can use vegan beef or vegan turkey in place of the vegan chicken. You can also substitute this marinated tofu.
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!
Vegan chicken — You can use vegan beef or vegan turkey in place of the vegan chicken. You can also substitute this marinated tofu. I have used Gardein Teriyaki Chik'n Strips (and save the sauce packet for some other time). For a vegetarian main dish, try this pot pie recipe filled with vegan "chicken," vegetables, and savory herbs. You'll find it's just as hearty and filling as any other pot pie, yet much lower in fat since it does not contain any cream.
So that’s going to wrap it up with this exceptional food pretend chicken pie (vegan) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
