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Vegan Vegetable Pot Pie

Savory Vegan Vegetable Pot Pie That Even Meat Lovers Crave

This Vegan Vegetable Pot Pie is a comforting dish that even meat lovers will crave, packed with flavorful vegetables and tofu.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 pies
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup Earth Balance Vegan Buttery Sticks Can be swapped with any vegan margarine.
For the Filling
  • 14 oz Super or Extra Firm Tofu Press and drain to remove excess water.
  • 1 tablespoon Olive Oil Any light oil works well.
  • 1 medium Yellow Onion Can be replaced with shallots.
  • 1 stalk Celery Rib Feel free to omit if not a fan.
  • 1 medium Carrot Other root vegetables like parsnips can be used.
  • 2 cloves Garlic Fresh garlic is preferred.
  • 1 medium Russet Potato Swap for sweet potato for a twist.
  • 1/4 cup Nutritional Yeast Can be omitted or replaced with vegan cheese.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free alternative.
  • 1 cup Vegetable Broth Homemade or store-bought works.
  • 1 cup Fresh or Frozen Peas Replace with corn or green beans if preferred.
  • 1 tablespoon Fresh Sage Dried herbs can be used if fresh isn’t available.
  • 1 tablespoon Fresh Thyme Dried herbs can be used if fresh isn’t available.
  • to taste Salt Must-have seasoning.
  • to taste Pepper Must-have seasoning.

Equipment

  • oven
  • skillet
  • mixing bowl
  • Ramekins

Method
 

Step-by-Step Instructions
  1. Chill your all-purpose flour and utensils in the freezer for about 15 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Drain and press the tofu, then cut into small cubes. Sauté tofu in olive oil for 5-7 minutes until golden brown.
  4. Add onion, celery, carrot, and garlic. Sauté for 5-6 minutes until tender, then add russet potato and cook for another 5 minutes.
  5. Stir in flour, nutritional yeast, and soy sauce. Gradually add vegetable broth, stirring until thickened for about 4-5 minutes. Fold in tofu and peas.
  6. Combine flour and buttery sticks in a bowl until coarse crumbs form. Gradually add ice water, just until combined. Chill for 30 minutes.
  7. Roll out dough and cut into shapes to fit ramekins. Spoon filling into ramekins, cover with dough, crimp edges, and make slits on top.
  8. Bake for about 30 minutes until golden brown and filling is bubbling.
  9. Allow to cool for about 5 minutes before serving.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

You can personalize the filling by using seasonal vegetables or herbs. Always let the pot pie cool a bit after baking for better texture when serving.

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