
By cookingwithcamilla.com
Creamy Vegan Pot Pie with Tahini Pastry (Vegan and Gluten-Free)
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: Fri, 28 Mar 2025 01:09:40 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
20
High
Nutrition per serving
Calories594 kcal (30%)
Total Fat39.4 g (56%)
Carbs41.7 g (16%)
Sugars10.9 g (12%)
Protein20.3 g (41%)
Sodium1040 mg (52%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

400gfirm tofu
or extra firm, pressed and drained, then cut into small cubes

1 Tbspoil

salt

pepper

50gcoconut oil
softened, or vegan butter

150galmond flour

80gcoconut flour

60gtapioca flour

50gtahini

1 tspsalt

90mlwater
cold

2 Tbspolive oil

1onion
diced

200gleeks
sliced

100gmushrooms
sliced

3garlic cloves
sliced

4 tspvegetable stock powder

400mlwater

400mloat milk

50mlwhite wine

200gcarrots
sliced

½ tspdried tarragon
or double up the thyme if you don't like tarragon

½ tspdried thyme

1 Tbspdijon mustard

2 Tbspwholegrain mustard

1 Tbspnutritional yeast
optional

black pepper
a generous

2 Tbspcornflour
mixed with a little water

100gfrozen peas
Instructions
View on cookingwithcamilla.com
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