So I’m a little obsessed with cooking shows. When I moved to SC, I gained Cooking Channel. They play a lot of old reruns of Food Network shows but also have their own line up of interesting shows. One I took a lot of liking to is Bitchin’ Kitchen. It may not be for everyone, but Nadia G can cook like a fiend and it’s kind of hilarious. A particular recipe caught my eye, her Curried Chicken Pot Pies. I knew I could veganize this!! I would call it a work in progress though, but a pretty darn tasty one. What you will need is:
- 1 block Extra Firm Tofu, drained and pressed very well
- 1 tbsp olive oil
- 1 tbsp vegan butter, I use earth balance.
- 1/4 cup flour
- 2 onions, diced
- 3 carrots, diced
- 4 cups organic vegetable stock, I used low sodium
- 1/4 raisins, soaked in water then drained
- 2 tbsp brown sugar
- 1 tbsp hot curry power
- 1 tsp turmeric
- 1/2 cup coconut milk
- 1tbsp hot mango chutney, I couldn’t find this so I used mango preserves.
- juice of one lemon
- 1/4 cup slivered almonds
- 1/4cup fresh coriander,minced
- package of frozen pie crust, or your favorite pie crust recipe
- soy milk, for brushing
It sounds like a laundry list of ingredients, but a lot of them will become staples in your vegan pantry, like curry powder and turmeric. Start with taking your pressed tofu and cutting it into small cubes. I made a 2 cup serving of chik’n boullion broth and marinated the tofu in it but you don’t have to do this. The curry sauce will end up masking the chicken flavor.
Dice your carrot and onion into bite sized pieces. 2 onions sounded like a lot to me but they cook down a lot. In a nonstick stock pot, turn up to medium high heat and melt the butter in the olive oil. While this is melting, and it will melt quick, coat your tofu in the flour carefully. Once the butter is melted, swirl the pot a bit to incorporate it with the olive oil well, and then throw in the tofu. Stir for couple seconds then add the veggies. Cook these until the onions start to get translucent, and the tofu is golden on all sides.
De glaze the pan with the vegetable stock, then add the brown sugar, raisins(drain the soaking water first),curry, turmeric,coconut milk, chutney, and lemon juice. Stir to combine and bring it to a simmer. You can now turn the heat down to medium low and let it reduce for about 20-30 minutes, until the sauce is creamy. Use this time to preheat your oven to 450 degrees. I used the coconut in the carton, so it took longer to thicken up. Using the full fat coconut milk in the can will more likely give you a creamier sauce. A few minutes before it’s ready, toast the almond slivers in a pan until golden and fragrant, and mince your coriander. Turn off the burner and add the almonds and coriander and give it a stir. Your curry is ready!
You can either stop here and eat it over rice, or bust out your cute ramekins! As Nadia says in this episode, “If you don’t have ramekins, you can always GET RAMEKINS.” These were cheap on Amazon and arrived in a flash. They are 10 oz ramekins
Fill em up, and roll out your dough. Using a cup, I got out circles. Make sure they are an inch wider than the diameter of your ramekins. Stick ’em on top and poke a few holes to let the steam out and pinch the edges closed. I cut out little hearts with a cookie cutter since there was extra dough, to give them a cute, fun look. Brush the tops with soy milk and put the ramekins on a cookie sheet to catch anything that might drip.
Pop these babies in the oven for about 25-30 minutes. CHECK.ON.THEM. I put mine in for 30 and the edges were a little dark. It tasted fine, not burnt, but they could have gone for 5 minutes less and had been perfect.
They will be VERY hot, so break the shell a bit to let them cool faster. This recipe will make you a ton of curry, it will make about 8 10 oz pot pies. Not that I’m complaining, I can’t wait to make this again!!