Ingredients
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 rice flour for gluten-free)
- 2 tablespoons cashews (or use 1 tablespoon flour)
- 3 cloves garlic (or 3/4 teaspoon 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 teaspoon 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 less cinnamon if your garam masala is cinnamon-heavy)
- 3/4 teaspoon salt
- 1/4 teaspoon sugar (or maple syrup, omit if using sweetened milk or coconut milk)
- 2 teaspoons oil (optional)
Vegetables and Filling
- 1 1/2 cups fresh baby greens (or 1 cup frozen spinach)
- 1.5 to 2 cups mixed vegetables (such as cauliflower, green beans, carrot, peas, zucchini, broccoli)
- 1 cup cooked chickpeas or cubed tofu (optional)
- Salt and black pepper, to taste
Topping
- 1 sheet puff pastry (rolled out and cut into 2.5″ circles with a biscuit or cookie cutter, or use vegan biscuit dough)
- 2 teaspoons maple syrup (optional)
- 1 tablespoon non-dairy milk (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare it for baking the pot pie.
- Prepare the masala sauce: Combine all the masala sauce ingredients in a blender and blend until smooth. Taste the sauce and adjust salt or spices carefully, keeping in mind flavors intensify during baking.
- Assemble vegetables in baking dish: In an 8×10 inch or similar ceramic, glass, or stoneware baking dish, add the fresh baby greens and mixed vegetables. Pour the blended masala sauce over the veggies and mix well to coat evenly. Cover loosely with parchment paper or foil.
- Bake the vegetable mixture: Place the covered dish in the preheated oven and bake for 25 minutes to allow the vegetables to soften and the sauce to thicken.
- Prepare the puff pastry topping: While the veggies bake, roll out the puff pastry to about 2 inches wider than its original size. Cut into 2.5-inch circles or your preferred shapes. If using biscuit dough instead, pat it into a 3/4 inch thick rectangle and cut into biscuits with a cookie cutter.
- Add the pastry topping: Remove the baking dish from the oven and carefully remove the parchment or foil. Arrange the puff pastry cutouts evenly over the vegetable mixture.
- Brush pastry with glaze (optional): Mix the maple syrup and non-dairy milk and brush this mixture over the puff pastry pieces to enhance browning and flavor.
- Bake until golden: Return the dish to the oven and bake for 17-19 minutes, or until the puff pastry is golden brown and puffed. If using biscuit dough, bake for about 18 minutes or until golden.
- Cool and serve: Let the pot pie cool a few minutes after baking. Optionally sprinkle with a dash of cayenne pepper before serving for extra heat and aroma.
Notes
- You can substitute any non-dairy milk like cashew, oat, or almond milk based on preference or availability.
- For gluten-free preparation, use rice flour instead of all-purpose flour and ensure your puff pastry or biscuit dough is gluten-free.
- Adjust the spice levels by moderating the quantity of green chile or cayenne pepper.
- The dish can be customized with any mix of seasonal vegetables you prefer.
- Use cooked chickpeas or tofu to add protein and make it more filling.
- Brushing the pastry with maple syrup and non-dairy milk adds a subtle sweetness and beautiful golden color.
- If you prefer a more saucy pot pie, use 2 cups of non-dairy milk in the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness of the pastry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired Fusion
- Diet: Vegan
