🥧 Golden Vegan Pot Pie with Tofu & Veggies
Servings: 4–6
Prep Time: 20–30 minutes
Cook Time: 30–35 minutes
Total Time: ~1 hour
Comforting | High-Protein | Dairy-Free | Customizable
🥕 Ingredients
🧅 For the Filling:
- 1 tbsp olive oil or vegan butter (or water for oil-free)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup diced potatoes (Yukon gold or red)
- 1/2 cup frozen peas (or corn)
- 1/2 tsp dried thyme
- 1/2 tsp dried sage (or poultry seasoning)
- Salt & pepper to taste
- 1 block (14 oz) extra-firm tofu, pressed and crumbled (or cubed)
- 2 tbsp all-purpose flour (or use GF blend)
- 1 1/2 cups unsweetened plant milk (soy or oat work best)
- 1/2 cup vegetable broth
- 1 tbsp soy sauce or tamari
- Optional: 1 tbsp nutritional yeast (adds savory depth)
- Optional: a splash of lemon juice or white wine vinegar at the end
🥧 For the Crust:
Option 1: Pre-made
- 1 sheet of vegan puff pastry or vegan pie crust (store-bought, check ingredients)
Option 2: Homemade Vegan Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold vegan butter (cubed) or solid refined coconut oil
- 3–5 tbsp cold water
🔧 Instructions
1. Prepare the crust (if making homemade):
- Mix flour and salt. Cut in vegan butter until crumbly.
- Add cold water 1 tbsp at a time until dough holds together.
- Form into a disc, wrap in plastic or parchment, and chill in the fridge while you prep the filling.
2. Cook the filling:
- Heat oil or water in a large skillet or pot over medium heat.
- Sauté onion, garlic, carrot, celery, and potatoes for 7–10 minutes until slightly soft.
- Add crumbled tofu, thyme, sage, salt, and pepper. Cook 2–3 more minutes.
3. Make the sauce:
- Sprinkle flour over the veggies and stir to coat (this thickens the sauce).
- Slowly pour in plant milk and broth, stirring constantly to avoid lumps.
- Add soy sauce and nutritional yeast if using.
- Let simmer for 5–8 minutes until thick and creamy. Stir in peas last.
- Adjust seasoning, then remove from heat.
4. Assemble the pie:
- Preheat oven to 400°F (200°C).
- Pour filling into a greased 9-inch pie dish or cast iron skillet.
- Roll out crust and place over the filling.
- Trim edges and crimp. Cut a few slits on top to let steam escape.
- Optional: Brush crust with a little plant milk or melted vegan butter for a golden top.
5. Bake:
- Bake for 30–35 minutes, until the crust is golden brown and flaky.
- Let rest 10–15 minutes before serving — the filling will set up as it cools.
🍽️ Serving Suggestions
- Serve with a simple green salad or roasted veggies
- Great with cranberry sauce or vegan gravy on the side
- Leftovers? Tastes even better the next day!
❄️ Storage & Reheating
- Store in the fridge for up to 4 days
- Reheat in oven or toaster oven at 350°F for crisp crust
- Freezes well (baked or unbaked) — just wrap tightly
