1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option
This Masala Pot Pie has all things I love, Creamy Spiced Sauce, Loads of veggies, Greens and topped with puff pastry /biscuits. The Sauce comes together really quickly in a blender. Chop up the veggies or use chopped frozen vegetables. Use your favorite made ahead biscuit dough or some vegan puff pastry sheet. Assemble, bake and patiently wait to devour the delicious vegetable pot pie.
The cream sauce is a Simple blender sauce with cashews, non dairy milk and spices. To use it in other dishes, bring to a boil to thicken and add roasted veggies, baked tofu or baked veggie balls. This casserole can also be made into individual portions in small ramekins with a biscuit on each. Bake for less time. Easy, crowd pleasing, fun pot pie casserole.
More Casseroles from the blog. Lentil Rice Casserole with Chickpea flour Dumplings, this filling Nacho Mac and Cheese Casserole, or a hearty Quinoa black bean cheddar casserole. Crowd pleasing Spinach florentine bake, and a holiday Sheldperd’s pie with chickpeas, veggies and sweet potatoes.
Make it and let me know how it turned out!.
Blend up the sauce. Taste and adjust. Pour some of it in the casserole. Add greens.
Add veggies, salt and pepper.
Pour sauce all over. Cover lightly with foil or parchment, and bake.
Place puff pastry sheet or biscuit dough in the last 15 minutes of baking. I use a cookie cutter to cut out 2.5 to 3 inch rounds of uncooked puff pastry and bake it alongside the casserole. The puffy biscuits are placed on the casserole just before serving. Just the right amount of puff pastry and easier to serve and eat!
1 Hour Masala Vegetable Pot Pie
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- 1 3/4 cups (427 ml) non dairy milk such as unsweetened plain almond milk 2 cups for more sauce
- 1 tbsp flour unbleached white or rice flour
- 2 tbsp cashews or use 2 tbsp flour
- 3 cloves of garlic or 3/4 tsp garlic powder
- 1 inch ginger
- 1/2 tsp (0.5 tsp) onion powder
- 1/2 (0.5) hot green chile or use cayenne to preference
- 1 tsp garam masala or 1/2 tsp ground cumin and ground coriander, a dash of cinnamon and nutmeg
- 1/4 tsp (0.25 tsp) each of ground cinnamon, cardamom, cloves, ground mustard and cayenne
- 3/4 tsp (0.75 tsp) salt
- 1/4 tsp (0.25 tsp) sugar or maple omit if using sweetened milk or coconut milk
- 2 tsp oil optional
- 1 1/2 cup (60 g) baby greens
- 2 cups (364 g) veggies such as cauliflower, green beans, carrot, peas, zucchini, broccoli
- salt and black pepper
- biscuit dough or vegan Puff pastry
- Pre-heat the oven to 425 degrees F / 220ºc.
- In a blender, add all the ingredients under masala sauce. Blend well. Taste and adjust salt and spice if needed. Do not add too much as the spices and flavors get stronger while baking.
- In a baking dish, pour half of the sauce. Spread the greens over the sauce. then spread the veggies to distribute evenly. Sprinkle salt and black pepper liberally over the veggies. Drizzle the remaining sauce over the veggies.
- Cover the dish loosely with parchment paper or foil and bake for 25 minutes. Remove the foil or parchment carefully.
- If using puff pastry place the puff pastry cut outs * on a sheet beside the casserole and bake for 10 to 12 minutes. When done, place the puffed pastry on top and serve. Alternatively, place the entire puff pastry sheet on the casserole. Use a fork or kitchen shears to make holes in the sheet. Put dish back in the oven, Bake for 17 to 19 minutes until golden. (* I use a cookie cutter to cut out 2.5 inch rounds of puff pastry)
- If using biscuit dough, place the dough in the casserole over the veggies. Put the dish back in the oven for 18 minutes or until golden.
- Cool for a few minutes, add a dash of cayenne and serve.
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