Creamy Vegan Pot Pie with Tahini Pastry (Vegan and Gluten-Free)

Name: Creamy Vegan Pot Pie with Tahini Pastry (Vegan and Gluten-Free)
Prep time: 50 min
Total time: 50 min
Cuisine: British
Ingredients: 400 g block of firm or extra firm tofu (pressed and drained, then cut into small cubes); 1 tbsp oil; Salt and pepper; 50 g coconut oil, softened ((or vegan butter)); 150 g almond flour; 80 g coconut flour; 60 g tapioca flour; 50 g tahini; 1 tsp salt; 90 ml cold water; 2 tbsp olive oil; 1 onion (diced); 200 g leeks (sliced); 100 g mushrooms (sliced); 3 garlic cloves (sliced); 4 tsp vegetable stock powder; 400 ml water; 400 ml oat milk; 50 ml white wine; 200 g carrots (sliced); ½ tsp dried tarragon ((or double up the thyme if you don't like tarragon)); ½ tsp dried thyme; 1 tbsp Dijon mustard; 2 tbsp wholegrain mustard; 1 tbsp nutritional yeast ((optional)); a generous grind of black pepper; 2 tbsp cornflour mixed with a little water; 100 g frozen peas

Instructions

Prep:50min

A comforting creamy pie to warm up these cold dark winter nights. With a divine tahini pastry, chunky vegetables and chewy baked tofu pieces coated in creamy Dijon and wholegrain mustard sauce, this pie will satisfy all your pie cravings! Amazingly, it is both gluten-free and vegan, but you’d never notice!

Updated at: Tue, 12 Nov 2024 15:05:49 GMT