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Vegan Pot Pie

Super easy but hearty vegan pot pie, with lots of savory vegetables in a rich sauce, meat-like tofu, and a light and flaky gluten-free topping.
Course Main Course
Cuisine Vegan
Keyword comfort food
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 345 kcal
Author Lisa Viger

Ingredients

  • 3 tablespoons oil optional
  • 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 plant-based milk unflavored rice, soy, almond, etc.

Instructions

  1. Heat the oil in a large, heavy saucepan and sauté the mushrooms, carrots, and onions until lightly browned. Optional: Water sauté the vegetables. 

  2. Add the potatoes, vegetable broth, parsley, basil, red pepper, salt, and black pepper, and bring to a boil.

  3. Reduce heat and simmer for about 15 minutes then add the frozen peas.
  4. Let simmer for another 5-10 minutes until the potatoes and carrots are soft.
  5. 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.
  6. Stir in the cubed tofu and mix until evenly combined.
  7. Remove from heat and set aside.
  8. In a large glass bowl, sift together the gluten free all purpose flour, baking powder, and salt. Then stir to combine.
  9. Cut in the vegan margarine with a pastry cutter or knives. 

  10. Stir in enough plant-based milk to make a stiff but pliable dough.

  11. Spoon the cooked vegetable mixture into a large baking dish.
  12. Place the dough on top in small biscuit sized blobs (like drop biscuits).
  13. Bake uncovered at 425 degrees F for 20-25 minutes, until the sauce is bubbly and the top is lightly browned.
  14. Let sit for about 10 minutes before serving.