Creamiest Vegan Pot Pies

    35 minutes

    I created the filling for these last year to try out on my in-laws who are omnivores, I always get worried I can't fool them but, I'm not sure why I worry as I do fool them every time. They thought they weren't vegan at first and loved them so much they went back for seconds and thirds since then I make them all the time and made them at Christmas time and fooled the rest of the family and the kids too.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 1 medium onion, diced
    • 1 packet Fry's rice protein & chia stir fry strips
    • 1 cup frozen peas & corn
    • 1 tinn or 1 cup coconut cream
    • 1 cup fresh vegan moxarella cheese
    • 1/4 cup tofutti cream cheese
    • 1 cup soy milk
    • 1 tablespoon vegetable stock powder
    • 2 tablespoons nutritional yeast flakes
    • salt and pepper, to taste
    • 5 sage leaves chopped
    • puff pastry sheets, approx 2 per 4 large pies
    • Chickpea juice (Aquafaba), as required

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 180 degrees C.
    2. Fry the onion until it starts to colour then turn down the stove to med/low, Chop the strips into small chunks and add to the onion. Add the peas and corn then stir.
    3. Add the coconut cream, cheese, cream cheese, milk, stock and nutritional yeast. Stir well to incorporate, it shouldn't be too runny.
    4. Taste then season with salt and pepper. Add the sage leaves and mix then turn off. Set aside.
    5. Cut out 4 large circles in the puff pastry just slightly bigger than the ramekins, pour mixture into each ramekin and top with the pastry, cut a small hole in the top for steam to escape. Brush with chickpea juice (Aquafaba), it creates a beautiful golden top when baked.
    6. Bake in the preheated oven until the pastry is golden brown and crispy.

    See it on my blog

    Meals Without Squeals

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