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
Ingredients
Sauce:
- 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
Pot Pie:
- 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
Instructions
- 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.
Notes
Nutrition
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Elyssa says
May 23, 2017 at 7:12 amPot pie was always one of my favorite meals as a kid- this looks amazing! I love the use of puff pastries on top rather than a whole crust- definitely makes the process simpler. Thank you for sharing!!
Richa says
May 23, 2017 at 12:02 pmI love the cut out pastry. It makes easier to serve. The whole sheet ends up being too much pastry for me. I like more the veggies and sauce.
Evilvegan says
May 23, 2017 at 9:10 amI’m thinking of making this with garbanzo flour dumplings. Would you suggest the same timing as with wheat flour biscuits?
Richa says
May 23, 2017 at 11:02 amYes, they should work in that much time. dumplings are not as thick as biscuits, so they should cook through. if they feel a bit doughy or soft, bake for another 5 or so mins
Shirley Pastore McCormack says
May 24, 2017 at 8:58 amChickpea dumplings? Please share the recipe!
Richa says
May 24, 2017 at 10:09 amttry these http://www.veganricha.com/2016/11/lentil-rice-casserole-chickpea-dumplings.html
EvilVegan says
May 24, 2017 at 11:04 amI use this recipe http://www.vegetarianventures.com/chickpea-dumplings-in-curry-tomato-sauce/
Mark says
May 23, 2017 at 4:52 pmCould this recipe be doubled and cooked in a slow cooker? Then baking the biscuits separately and added at the end.
Richa says
May 23, 2017 at 5:02 pmSure. I dont know if it would need any other adjustments for the slow cooker. Perhaps lesser water.
Melissa @ Insider The Kitchen says
May 23, 2017 at 8:25 pmLooks yummy ! Sure going to try !
Shirley Pastore McCormack says
May 24, 2017 at 9:03 amRicha; I bet a mashed potato crust would also be great in lieu of GF dumplings. In the past, I combine mashed potatoes, cashew cream sauce, nutritional yeast, garlic, and other seasonings. I then spread the mashed potatoes over the veggies. Yum…
Izzy Bruning says
May 24, 2017 at 3:05 pmLooks so yummy!
Izzy | Pinch of delight
Mamatha says
May 24, 2017 at 4:19 pmVery tasty! Thanks!
Cassie Tran says
May 26, 2017 at 12:22 pmAn hour to make these pies would probably be absolutely worth it! I love this twist on dumplings since it marries two different cuisines together!
Richa says
May 26, 2017 at 9:04 pmThe pie actually takes like 20 mins to put together and the rest is bake time.
Evilvegan says
May 26, 2017 at 4:46 pmWhat size baking dish do you recommend?
Richa says
May 27, 2017 at 6:07 pm1.5 quart, 9 by 7 inch or 8 by 8 inch baking dish.
sara bosely says
June 8, 2017 at 10:35 ami’m planning to make this tonight! a co-worker just gave me a huge bag of baby lettuce from her garden. i’ve never baked lettuce before. do you think it would taste okay?
Richa says
June 8, 2017 at 11:17 amLettuce doesnt work well when baked or cooked in sauces unfortunately. you can try saute a small bit on the skillet with oil and garlic and see if you like it. That way atleast you dont have to throw the whole casserole. 🙂
sara bosely says
June 8, 2017 at 11:37 amoh bummer, but thank you for the heads up! that would have been sad if the whole thing got ruined. 🙂
Cass says
June 23, 2017 at 4:36 pmCould I use chickpea flour, arrowroot flour, or potato starch in place of the 1 tbsp unbleached white or rice flour? Would I still use 1 tbsp?
Richa says
June 23, 2017 at 7:52 pmyes arrowroot or potato starch will work.
Holli says
September 3, 2017 at 2:23 pmI am making this tonight, cant wait to try it!! Thanks so much for all of your great recipes, I have been eating plant based for over 2 years now and you have made the transition so much easier!!
Richa says
September 4, 2017 at 12:03 amThats amazing! <3 <3 Hope you love it!
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Richa says
September 21, 2017 at 10:19 amThank you for the recommendation. And that is an interesting connection!
Laurie says
December 8, 2017 at 12:45 pmI’m curious if you think this dish would freeze well (without the biscuites on top, of course).
Richa says
December 8, 2017 at 2:01 pmI would parbake and freeze. So that you can reheat later with the biscuit dough, or even without biscuit dough. Else the veggies might overcook in reheating.