Vegan Curried Veggie Pie
This pie came together on one of those days when I wanted something warm, savory, and comforting, but still simple enough to make without turning the kitchen upside down. The curry brings warmth and depth to the vegetables, while tofu gives the filling a soft, satisfying texture. Instead of making a traditional pastry crust, tortillas are used to create a simple, lightly crisp shell around the filling. It makes the pie easy to assemble while still giving it that cozy, golden baked finish. Curried Veggie Pie ⏱️ Time & Prep Prep time: 20 minutes Bake time: 35–40 minutes Cooling time: 10 minutes Total time: ~65–70 minutes Yield: 8 servings Tortilla crust 2 High Protein Tortillas, enough to cover the bottom, sides, and top of your pie dish A little unsweetened plant-based milk for brushing the top Curried vegetable filling 1 block (200–250 g) firm tofu, crumbled 1 cup finely chopped zucchini 1 cup chopped bok choy or spinach ½ cup finely chopped bell pepper ½ ...
