Vegan Pot Pie

食材

Base

• 1 medium head cauliflower, roughly chopped

• 5 garlic cloves

• 1 onion, halved

• 2 bay leaves

• 1 quart water

• 1 tablespoon vegetable bouillon, plus more to taste

• 1 stick plant-based butter (optional)

• 1 cup oat milk or other plant milk

• Salt and black pepper

Filling

• 1 onion, large diced

• 4 celery stalks, sliced

• 4 garlic cloves, chopped

• 2 russet potatoes, peeled and diced

• 1 can butter beans, rinsed

• 2 pounds mixed frozen vegetables

• 1 tablespoon poultry seasoning

• 1 teaspoon granulated onion

• ¼ teaspoon turmeric

• Smoked paprika, pinch

• Black pepper, to taste

• 1–2 tablespoons oil, optional

Protein

• 1 or 2, block extra-firm tofu, pressed and diced

• Oil, salt, pepper, and poultry seasoning for roasting

Topping

Option 1: Puff Pastry

• 1 sheet vegan puff pastry, thawed

• 1 teaspoon agave

• 1 teaspoon oil

Option 2: Breadcrumbs

• 2 cups panko

• 3 tablespoons nutritional yeast

• 1 tablespoon oil

步驟

1. Make the cauliflower base:

Combine the cauliflower, garlic, onion, bay leaves, water, and bouillon in a pot. Bring to a boil and simmer until the cauliflower is very tender. Remove the bay leaves and transfer the mixture to a blender. Add the plant butter (if using) and oat milk. Blend until completely smooth. Season with salt and pepper.

2. Roast the tofu:

Heat the oven to 375°F. Toss the tofu with a little oil, salt, pepper, and poultry seasoning. Spread on a parchment-lined sheet pan and roast for 30 to 40 minutes, until lightly browned.

3. Cook the vegetables:

In a large Dutch oven, warm a little oil (or use water). Add the onion and celery and cook until softened. Add the garlic and potatoes and cook briefly. Pour in the cauliflower base and bring to a gentle simmer.

4. Season and add the vegetables:

Stir in the butter beans, frozen vegetables, poultry seasoning, granulated onion, turmeric, smoked paprika, and black pepper. Add the roasted tofu and adjust seasoning to taste.

5. Prepare a topping:

For puff pastry: Place the sheet over the filling, score lightly, and brush with agave mixed with oil.

For breadcrumbs: Toss the panko with nutritional yeast and oil. Toast in the oven for 5 minutes and scatter over the top.

6. Bake the pot pie:

Transfer the pot or baking dish to the oven and bake at 375°F for about 30 minutes, until bubbling and golden on top. Allow to rest briefly before serving.

筆記

https://m.youtube.com/watch?v=ARK7qApsRdE