Masala Vegetable Pot Pie

4.94 from 16 votes

Masala Vegetable Pot Pie

This deeply seasoned vegetable pot pie has an amazing flavor from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole.

Prep Time10

Cook Time50

Total Time1

Course: Main

Cuisine: Indian Fusion, Vegan

Keyword: masala pot pie, vegetable pot pie

Servings:

Author: Vegan Richa

Equipment

baking dish 8x10 inch or similar size. Ceramic or stoneware

Ingredients

For the Masala Sauce

1 3/4 cups non dairy milk such as unsweetened plain almond milk, oat milk, coconut milk or cashew milk . Use 2 cups for more sauce
1 tablespoon flour unbleached all purpose or use rice flour for gluten-free
2 tablespoons cashews or use 1 tablespoons flour
3 cloves of garlic or 3/4 teaspoons garlic powder
1 inch ginger
1/2 teaspoon onion powder
1/2 hot green Chile such as serrano or use cayenne to preference
1 teaspoon garam masala or 1/2 tsp each ground cumin and ground coriander, a dash of cinnamon and nutmeg
1/4 teaspoon each of ground cinnamon, cardamom, cloves, ground mustard and cayenne( use lesser cinnamon if your garam masala is cinnamon-y)
3/4 teaspoon salt
1/4 teaspoon sugar or maple syrup, omit if using sweetened milk or coconut milk
2 teaspoon oil optional

For the Pot Pie

1 1/2 cup fresh baby greens or 1 cup frozen spinach
1.5 to 2 cups veggies such as cauliflower, green beans, carrot, peas, zucchini, broccoli
1 cup cooked chickpeas or cubed tofu, optional
salt and black pepper
1 sheet puff pastry rolled out and then cut into 2.5" circles with a biscuit cutter or cookie cutter, or use vegan biscuit dough
2 teaspoons maple syrup optional
1 tablespoon non-dairy milk optional

US Customary - Metric

Instructions

Pre-heat the oven to 425° F (220º C).
In a blender, add all the masala sauce ingredients. Blend well. Taste and adjust salt and spice, if needed. Do not add too much, as the spices and flavors get stronger while baking.
Add all of the baby greens and veggies to your baking dish (8x10 inch or similar size ceramic, glass or stoneware) , then pour on the sauce, and mix well to combine. Cover the dish loosely with parchment paper or foil and bake for 25 minutes. Remove the foil or parchment carefully. Meanwhile, roll out your puff pastry, if using, so it's about 2" wider than it originally was. Cut it into circles or whatever shapes you like.
If using puff pastry, arrange the puff pastry cutouts over the top of the casserole. Then quickly Mix the maple syrup and non-dairy milk, and brush it onto the tops of the puff pastry(optional). Immediately Put dish back in the oven, Bake for 17 to 19 minutes until golden. If using biscuit dough that is not already in biscuit shape, pat down into 3/4 inch thick rectangle, use cookie cutter to cut biscuits, place biscuit 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.

Video

Notes

To make this without spices: Add some nutritional yeast, wine or lemon, black pepper and 1 tsp Italian herbs such as thyme, basil and sage.

More protein: replace a cup of veggies with cooked chickpeas white bean or chopped tofu or vegan chicken .

To make it on the stove, pour the sauce from Step 2 into a large skillet. Add all the greens and veggies. cover and cook at medium heat for 20to 25 minutes or until the veggies are tender.

To make this nut-free, use the flour option instead of the cashews, and make sure that your non-dairy milk is nut-free. For soy-free, choose soy-free non-dairy milk and soy-free puff pastry or biscuit dough.
To make this gluten-free, use the rice flour option and either omit the biscuits or use gluten-free biscuits such as my jalapeno cheddar biscuits.

To bake it without biscuit topping, bake for 40 minutes. Remove foil, let cool for 5 minutes, and serve.

Nutrition