Vegan Tandoori “Chicken” Pie

Soy Free

Vegan

GMO Free

Ingredients

Filling

200g Nadura* Tandoori Kebab (cut into bite-sized pieces)
10g Avocado/Sunflower Oil
80g Onion, finely chopped
10g Fresh Ginger, minced
10g Garlic Cloves, minced
65g Bell Peppers, small dice
50g Baby Spinach, chopped

Masala Sauce

120g Tomato Purée
80 ml Coconut Milk
60 ml Water
15g Ground Almonds
5g Tandoori Masala
2g Kasturi Methi (optional)
1g Chili Flakes (optional)
2g salt
5 ml lemon juice
5g Fresh Coriander, chopped (optional)

Pie Crust

1 sheet vegan puff pastry (200–250 g)
15 ml plant based milk

Tandoori Kebab

Enjoy the bold South Asian flavors of Nadura* Tandoori Kebabs—expertly seasoned, protein-packed, and high in fiber, with no cholesterol or trans fats.

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preparation

For the Filling

Sear the tandoori kebab chunks on medium high heat for 3 minutes and set aside.
Heat oil in a skillet over medium heat.
Add chopped onion and cook 4–5 minutes until soft and lightly golden.
Add ginger and garlic, sauté 1 minute.
Add bell peppers and cook 3–4 minutes until they start to soften.
Add spices, tandoori masala, Kasturi methi & chili flakes and salt bloom.
Add almond powder and stir in tomato puree, coconut milk and water.

Simmer 5–6 minutes until slightly thickened. Add Nadura* kebab pieces.
Finish the filling, Fold in spinach until wilted. Add lemon juice and coriander.
Taste and adjust seasonings. The mixture should be thick.
To assemble the pie, transfer filling into a pie dish or baking dish.
Cover with puff pastry. Seal the edges and make 2–3 small slits for steam. Brush with plant based milk.
Bake at 200°C (fan 190°C) for 18–22 minutes, until golden and puffed.
Rest for 5 minutes before slicing.
Serve with a side salad.