Pretend chicken pie (vegan)
Pretend chicken pie (vegan)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pretend chicken pie (vegan). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

For a vegetarian and vegan pot pie main dish, try this easy homemade vegetarian pot pie recipe filled with vegan Gardein "chicken" scallopini, onions, carrots, and green peas and baked into a ramekin with thyme, sage, and other savory seasonings-all covered with a light and flaky puff pastry. Pretend chicken pie (vegan) is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. Pretend chicken pie (vegan) is something which I have loved my entire life.

Pretend chicken pie (vegan) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Pretend chicken pie (vegan) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have pretend chicken pie (vegan) using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pretend chicken pie (vegan):
  1. Get tofu
  2. Take paprika
  3. Make ready onion
  4. Make ready celery
  5. Take carrots
  6. Take garlic
  7. Prepare mushrooms
  8. Get pepper
  9. Get leek
  10. Get green beans
  11. Prepare Some peas
  12. Get cream alternative
  13. Prepare chopped parsley
  14. Make ready jusrol puff pastry

Heat coconut oil in a large saucepan over medium heat. Vegan Gai Pie AKA Vegan Chinese Mini Chicken Pies are a MUST TRY! The savory, creamy meaty filling is enveloped by lightly sweet shortbread-like pastry and really tastes like the original from the Chinese Hong Kong-style bakeries. Score the pastry gently in a crisscross design.

Steps to make Pretend chicken pie (vegan):
  1. 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
  2. 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.
  3. 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
  4. 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.
  5. 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
  6. 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)
  7. 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!
  8. 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.
  9. Cut up and seeeerrrrve!

The savory, creamy meaty filling is enveloped by lightly sweet shortbread-like pastry and really tastes like the original from the Chinese Hong Kong-style bakeries. Score the pastry gently in a crisscross design. Brush the pastry with a little milk and then place the pastry over the filling, tucking in the excess. To make the dough: Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour.

So that is going to wrap it up for this exceptional food pretend chicken pie (vegan) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!