A Mummy Too

Food and lifestyle for busy parents

Creamy tofu and vegetable vegan mini pies

Published on 6 August, 2018
Last Updated on 29 August, 2018 by 66 Comments

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Creamy tofu and vegetable vegan mini pies - a delicious, plant-based meal

Creamy, protein packed pie with juicy veg and flaky pastry…and it’s all totally plant based! These creamy tofu and vegetable vegan mini pies are everything you could possible want from a pie. Just check out that crust!

Freshly baked creamy tofu and vegetable vegan mini pies

Make them for lunch and enjoy as part of a meal, or chill and take them on next picnic. So many delicious possibilities and perfect for kids who fancy something a little different.

I created them as part of a new series of food on the go I’m releasing in collaboration with my talented friend, Helen from Fuss Free Flavours, along with these olive and sun-dried tomato filo parcels.

Here’s how to make these creamy tofu and vegetable vegan mini pies.

Ingredients

For the filling

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 280g (9.87oz) extra firm tofu, cubed
  • 150g (5.29oz) frozen mixed vegetables (the chopped kind)
  • 2 tbsp plain flour
  • 1/4 tsp mustard
  • 400ml (13.52floz) unsweetened almond milk
  • salt and pepper to taste

To make the pies

  • 2 x 320g (11.28oz) packets of ready rolled puff pastry
  • 1 tbsp unsweetened almond milk

Instructions

Preheat the oven to 200°C/400°F (180°C fan). Warm the oil and garlic in a large pan over a medium heat until it just starts to sizzle. Add the tofu and fry for around five minutes until gently golden.

Prepare the tofu in a frying pan

Frying the tofu ready for the creamy tofu pie filling

Add the frozen vegetables and fry for another couple of minutes until defrosted.

Add the frozen vegetables to the tofu and fry

Stir in the flour.

Flour is added to the frying pan

Frying the tofu and vegetable pie filling

Then add the almond milk.

Add almond milk to the frying pan

Stir over the heat for 5 minutes until it begins to thicken to a sauce. Season to taste, then leave to cool completely.

Preparing the creamy tofu and vegetable pie filling in a frying pan

Unroll your puff pastry sheets and use a rolling pin to make them a couple of centimetres bigger. Next, use a 9cm (3.5in) cookie cutter to give 10  rounds from each sheet (20 in all).

Cutting out the mini pie cases from pastry

Press ten of the rounds into the base of muffin tray (or two), ensuring the edges of the pastry reach the rim.

Mini pie cases in a muffin tray

Fill the pies evenly with the filling, leaving a half a centimetre or so spare around the edge, but piling a little higher in the middle.

Preparing the mini vegan pies for baking

Dab a little milk around the edges, this will help the tops to stay in place, then press the remaining rounds on top. Start by pressing around the edges, then pinch around the edges to seal.

How to make creamy tofu and vegetable vegan mini pies

If you find the pastry has become sticky, dab your fingers in a little flour and you’ll find it’s easier to work with.

Preparing the mini pies for baking

Brush the tops with milk.

Brush the tops of the creamy tofu and vegetable vegan mini pies with milk before baking

Poke a hole in the top of each pie with a small knife or chopstick.

The creamy tofu and vegetable vegan mini pies are now ready to bake

Bake for 25-30 minutes until golden brown and bubbling.

Freshly baked creamy tofu and vegetable vegan mini pies

Allow to cool for a few minutes in the tin, then carefully lift out and serve.

Freshly baked and cooled creamy tofu and vegetable vegan mini pies

These wonderful little vegan pies are perfect hot or cold.

Serve your creamy tofu and vegetable vegan mini pies hot or cold with a side salad

If you’d like to print this creamy tofu and vegetable vegan mini pies recipe to try later, just click PRINT on the recipe card below.

Creamy tofu and vegetable vegan mini pies

Course: Lunch and quick cook meals
Keyword: creamy vegan pie, tofu, vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 pies
Calories: 320 kcal
Author: Emily Leary

Creamy, protein packed pie with juicy veg and flaky pastry...and it's all totally plant based! These tofu and vegetable vegan mini pies are everything you could possible want from a pie.

Print

Ingredients

For the filling

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 280 g extra firm tofu cubed
  • 150 g frozen mixed vegetables the chopped kind
  • 2 tbsp plain flour
  • 1/4 tsp mustard
  • 400 ml unsweetened almond milk
  • salt and pepper to taste

To make the pies

  • 2 320g packets of ready rolled puff pastry
  • 1 tbsp unsweetened almond milk
Metric - Ounces

Instructions

  1. Preheat the oven to 200°C/400°F (180°C fan). Warm the oil and garlic in a large pan over a medium heat until it just starts to sizzle. 

  2. Add the tofu and fry for around 5 of minutes until gently golden.

  3. Add the frozen vegetables and fry for another couple of minutes until defrosted.
  4. Stir in the flour.

  5. Then add the almond milk.

  6. Stir over the heat for 5 minutes until it begins to thicken to a sauce. Season to taste, then leave to cool completely.

  7. Unroll your puff pastry sheets and use a rolling pin to make them a couple of centimetres bigger. Next, use a 9cm (3.5in) cookie cutter to give 10 rounds from each sheet (20 in all).

  8. Press ten of the rounds into the base of muffin tray (or two), ensuring the edges of the pastry reach the rim.

  9. Fill the pies evenly with the filling, leaving a half a centimetre or so spare around the edge, but piling a little higher in the middle.

  10. Dab a little milk around the edges, this will help the tops to stay in place, then press the remaining rounds on top. Start by pressing around the edges, then pinch around the edges to seal.

  11. If you find the pastry has become sticky, dab your fingers in a little flour and you'll find it's easier to work with.
  12. Brush the tops with milk.
  13. Poke a hole in the top of each pie with a small knife or chopstick.
  14. Bake for 25-30 minutes until golden brown and bubbling.
  15. Allow to cool for a few minutes in the tin, then carefully lift out and serve.

Are you tempted to try these creamy tofu and vegetable vegan mini pies at home?

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Creamy, protein packed pie with juicy veg and flaky pastry... and it's all totally plant based! These tofu and vegetable vegan mini pies are everything you could possibly want from a pie. Find the recipe at A Mummy Too #recipe #vegan

 

If you loved this recipe, why not try this vegan and gluten free red lentil penne alla puttanesca?

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Comments

  3. I love food on the go as we are always seemingly on the go, lol. This is perfect to take with you on a picnic or even just as something for the kids to munch on in the car.

    Reply

  11. Oh they look delicious! We have friends coming over for dinner next week who are both vegan, I will give these a try and impress them with my cooking skills – fingers crossed, haha!

    Reply

  13. Oh YUM!! I love that these are vegan as I can’t eat dairy. I haven’t had a pie since I had to cut it out so this will be amazing for me to make at home. 5 out of 5 stars from me! xxx

    Reply

  21. wow what an amazing recipe. I love to eat meat-free meals a few times per week and will definitely be trying these pies. Thank you for the printable!

    Reply

  28. Your mini pies look perfect, I wish I could be so good with pastry myself. When I use it I always end up making a mess, haha. The filling of the pies sounds very yummy as well and so easy to make! I didn’t know that you could make a thick sauce with almond milk.

    Reply