Vegan Gluten Free Pot Pie Plant Based Comfort Food
Vegan gluten free pot pie … plant based comfort food for anyone! This easy, gluten free pot pie will please any palate. Take it along to any gathering to have them begging for more!
This vegan gluten free pot pie will make you feel like curling up in a reading nook with a soft blanket all afternoon. OK, maybe that’s just me. And I’d happily do that even without putting myself into a comfort food coma. But this simple pot pie (“That’s my pot-pie, Kitty!”) is so easy and delicious that you’ll love it for any lunch or dinner.
I sometimes struggle with what to bring to holidays or gatherings where I can be the lone vegan (or one of two, since I have a vegan boyfriend now … #unicorn!). This recipe can be easily doubled (or tripled, or quadrupled) to bring along to any sized get together and is sure to leave even the most devoted omnivore full and happy. And probably sleepy.
Extra firm tofu that’s been cubed is going to be a lot like the cubed turkey you remember from those cheap, tinned Banquet pot pies from your childhood. Pressed tofu (just use a tofu press like this one from Tofu Xpress or this one, which is actually a pickle press but works great on tofu … or wrap it in cheesecloth and then put weights on it) is going to be firmer and more “meaty,” if you like that texture.
Vegan Gluten Free Pot Pie
- 3 tablespoons oil
- 12 oz mushrooms sliced
- 2 cups peeled and chopped carrots
- 1/2 cup diced onions
- 3 cups peeled and cubed white potatoes
- 32 oz vegetable broth
- 1 tablespoon parsley
- 1 tablespoon basil
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups frozen peas
- 1/2 cup water
- 3 tablespoons cornstarch
- 1 oz pressed and cubed extra firm tofu
- 3 cups gluten free all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup vegan margarine I used Earth Balance
- 1/2 cup unsweetened coconut milk or rice or soy milk
Heat the oil in a large, heavy sauce pan and sauté the mushrooms, carrots, and onions until lightly browned.
Add the potatoes vegetable broth, parsley, basil, red pepper, salt, and black pepper, and bring to a boil.
Reduce heat and simmer for about 15 minutes then add the frozen peas.
Let simmer for another 5-10 minutes until the potatoes and carrots are soft.
In a 1/2 cup water, stir in the cornstarch until smooth and add to the simmering vegetables and stir until bubbly, thick, and clear.
Stir in the cubed tofu and mix until evenly combined.
Remove from heat and set aside.
In a large glass bowl, sift together the gluten free all purpose flour, baking powder, and salt. Then stir to combine.
Cut in the vegan margarine.
Stir in enough coconut milk to make a stiff but pliable dough.
Spoon the cooked vegetable mixture into a large baking dish.
Place the dough on top in small biscuit sized blobs (like drop biscuits).
Bake uncovered at 425 degrees F for 20-25 minutes, until the sauce is bubbly and the top is lightly browned.
Let sit for about 10 minutes before serving.