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1 HourMasala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. This Masala Pot Pie has all things I love, Creamy Spiced Sauce, Veggies, Greens and topped with puff pastry /biscuits. The Sauce comes together quickly in a blender. Chop up veggies. Use your favorite made ahead biscuit dough or some vegan puff pastry sheet. Assemble, bake and patiently wait to devour the delicious vegetable pot pie. This casserole can also be made into individual portions in small ramekins with a biscuit on each. Bake for less time. Easy, crowd pleasing, fun pot pie casserole. 

Preparation Time: - 10 mins
Cook Time: - 50 mins
Total Time: - 1 hr

Recipe Type:  Main Course
Cuisine: Indian Fusion, veg
Serves: 4 

·         1¾ cups non-dairy milk such as unsweetened plain almond milk (2 cups for more sauce)
·         1 tbsp flour (unbleached white or rice flour)
·         2 tbsp cashews or use 2 tbsp flour
·         3 cloves of garlic or ¾ tsp garlic powder
·         1-inch ginger
·         ½ tsp onion powder
·         ½ hot green chile, or use cayenne to preference
·         1 tsp garam masala (or ½ tsp ground cumin and ground coriander, a dash of cinnamon and nutmeg)
·         ¼ tsp each of ground cinnamon, cardamom, cloves, ground mustard and cayenne
·         ¾ tsp salt
·         ¼ tsp sugar or maple, omit if using sweetened milk or coconut milk
·         2 tsp oil (optional)
Pot Pie:
·           1½ cup baby greens
·           2 cups veggies such as cauliflower, green beans, carrot, peas, zucchini, broccoli
·           salt and black pepper

1.   Pre-heat the oven to 425 degrees F.
2.   In a blender, add all the ingredients under masala sauce. Blend well. Taste and adjust salt and spice if needed. Do not add too much as the spices and flavors get stronger while baking.
3.   In a baking dish, pour half of the sauce. Spread the greens over the sauce. then spread the veggies to distribute evenly. Sprinkle salt and black pepper liberally over the veggies. Drizzle the remaining sauce over the veggies.
4.   Cover the dish loosely with parchment paper or foil and bake for 25 minutes. Remove the foil or parchment carefully.
5.   If using puff pastry place the puff pastry cut outs * on a sheet beside the casserole and bake for 10 to 12 minutes. When done, place the puffed pastry on top and serve. Alternatively, place the entire puff pastry sheet on the casserole. Use a fork or kitchen shears to make holes in the sheet. Put the dish back in the oven, Bake for 17 to 19 minutes until golden. (* I use a cookie cutter to cut out 2.5-inch rounds of puff pastry)
6.   If using biscuit dough, place the dough in the casserole over the veggies. Put the dish back in the oven for 18 minutes or until golden.
7.   Cool for a few minutes, add a dash of cayenne and serve.

To make it without biscuit topping. Bake the dish for 40 minutes. Remove foil, let cool for 5 minutes and serve.

To make this gluten-free: Omit the biscuits
 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 over medium heat for 30 to 35 minutes or until the veggies are tender.

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