If down-home American food met Thai cuisine and had a vegan child, it would look like this Curry Tempeh Pot Pie.
I grew up eating and loving chicken pot pie but as a I got older and became more aware of what I was putting into my body, I realized that those mini frozen pot pies from Stouffers weren’t as innocent as they seemed.
As it turns out, a good pot pie does not have to include loads of cream and butter (or chicken for that matter).
The curried filling is a nice twist on an old favorite. And the coconut milk gives it a nice creamy texture so you don’t miss the heavy cream. Feel free to fill it with whatever veggies you’d like.
Curry Tempeh Pot Pie with Homemade Crust
- 4 cups Frozen Mixed Vegetables (I use a mixture of corn, peas and carrots)
- 6 TBSP Olive Oil, divided
- ½ large Yellow Onion, diced
- 1 cup Vegetable Broth
- 1 15oz can Light Coconut Milk
- 3 TBSP Whole Wheat Flour (or sub another flour of your choice)
- 3 TBSP Curry Powder
- 1 tsp Ground Cayenne Pepper
- 2 TBSP Dried Parsley
- Salt & Pepper
- 2 8oz packages Tempeh, cubed
- 2 ¼ cups Whole Wheat Flour (or sub another flour of your choice)
- ½ cup Canola Oil
- Pinch of Salt
- 1 cup Ice Water
First, start preparing your crust by placing the flour into a bowl and setting it into the freezer for about an hour. Freeze the oil as well (in a separate container) for about an hour. Remove both from the freezer and mix them (you can use a food processor if you want) until they form a crumbly dough. Stir the salt into the ice water and mix the water into the dough. Mix a little at a time until it starts to bind the dough. Dump the dough out onto a clean, floured surface and roll it out into a thin rectangular shape (enough to cover a 13” x 9” Baking dish.
While your flour and oil are in the freezer, you can start working on the filling. Preheat your oven to 400°F. Toss the frozen vegetables with 2 TBSP of olive oil and spread evenly onto a sheet pan. Place into the oven and cook until golden brown, about 15 minutes.
In a large, flat-bottomed skillet, heat an additional 2 TBSP of olive oil and add the cubed tempeh. Cook for about 15 minutes, until the tempeh is nice and golden brown. Remove from the skillet and set aside. In the same skillet, add the remaining 2 TBSP of olive oil and add the diced onion. Cook for about 10 minutes, until translucent and starting to brown. In a separate sauce pan, heat the vegetable broth and coconut milk over medium heat. Add the flour, curry powder and cayenne pepper to the onions and cook for 1-2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, and season with salt and pepper. Toss in the cooked vegetables and tempeh. Pour into a 13” x 9” baking dish that has been sprayed with cooking spray and top with the homemade crust. Place in the oven and cook until the crust has browned and the mixture is hot and bubbly, about 25 minutes.