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.

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Curried Veggie Pie

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⏱️ Time & Prep

Prep time: 20 minutes
Bake time: 35–40 minutes
Cooling time: 10 minutes
Total time: ~65–70 minutes

Yield: 8 servings

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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 cup finely chopped mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ tbsp curry powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp black pepper
• ½ tsp salt
• 2 tbsp nutritional yeast
• ½ cup unsweetened plant-based milk
• 1 tbsp ground flaxseed + 3 tbsp water
• 1 tsp lemon juice
• Fresh parsley or coriander, optional

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Instructions

1. Preheat the oven to 180°C (350°F).
2. Mix the ground flaxseed with water and let it sit for 5 minutes until thickened.
3. Prepare the vegetables. Add the crumbled tofu, zucchini, bok choy or spinach, bell pepper, mushrooms, onion, and garlic to a large bowl.
4. Add the curry powder, turmeric, cumin, smoked paprika, black pepper, salt, and nutritional yeast. Mix until the vegetables and tofu are evenly coated.
5. Add the plant-based milk, thickened flax mixture, and lemon juice. Stir until everything is well combined. The filling should be moist but not watery.
6. Place the tortillas into your pie dish, overlapping them slightly so they cover the bottom and sides. Gently press them into the shape of the dish.
7. Spoon the curried vegetable filling into the tortilla crust and spread it evenly.
8. Cover the filling with another tortilla. Tuck or fold the edges inward and gently press them against the sides of the pie to create a closed top.
9. Cut several small slits into the top tortilla to allow steam to escape. Arrange them into a simple decorative pattern if desired.
10. Lightly brush the top with plant-based milk. This will help it become more golden and crisp.
11. Bake for 35–40 minutes, until the tortillas are crisp and lightly golden and the filling is cooked through.
12. Let the pie rest for 10 minutes before slicing. Finish with fresh parsley or coriander if desired.

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Notes & Variations

• For a stronger curry flavor: Increase the curry powder to 2 tbsp or add a pinch of chili flakes for some heat.
• For a crispier crust: Brush the top tortilla lightly with plant-based milk before baking and bake until deeply golden.
• For a softer filling: Cover the pie loosely with foil during the first part of baking, then uncover it for the final 10–15 minutes.
• Vegetable swaps: Try spinach, broccoli, green beans, cauliflower, or eggplant depending on what you have available.
• For extra flavor: Add a little fresh ginger, chopped coriander, or a squeeze of lemon before serving.
• For a more colorful pie: Use a mix of vegetables with different colors, such as red bell pepper, zucchini, and leafy greens.
• Serving idea: Serve warm with a fresh salad, steamed vegetables, or a simple plant-based yogurt sauce.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back some of the tortilla's crispness.

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Nutrition (per serving)

Nutrient	Per Serving
Calories	95 kcal
Protein	7 g
Carbs	8 g
Fiber	2 g
Fat	3 g

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