Vegan Pot Pie Recipe


Vegan pot pie!!!!! I’m so excited about this one. I LOVE tofu pot pie but my partner does not, he isn’t a big fan of the tofu part of it. So today I made it without the tofu and it was still a hit. So there is some flexibility here.

Vegan Tofu and Vegetable Pot Pie by The Kitchn

1 cup + 2 tablespoons all-purpose flour
1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
Ice water

14 oz package of extra firm tofu *I did not add this today
6 tablespoons olive oil, divided
1 small yellow onion, diced
2 celery rib, diced
2-3 carrot, diced
4 cloves garlic, crushed
2 Russet potatoes, diced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons soy sauce
2 1/2 cups vegetable broth
1 cup cup fresh or frozen peas
2 teaspoon finely chopped sage
2 teaspoon thyme leaves
Salt and pepper

For the Crust (Part 1)

The secret to this crust is chilling the ingredients and tools. Place the flour in a mixing bowl and chill in the freezer while you are preparing the filling. Also place a pastry blender or fork in the freezer.

For the Filling

Preheat oven to 400° F.

Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water. *If you will not be using tofu then ignore this step.

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside. *If you did not use tofu ignore this step.

Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent.

Add potato to the skillet and cook, stirring frequently, until tender but not mushy.

Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.

Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.

Add tofu, peas, sage, and thyme and stir until combined.

Remove from heat and season to taste with salt and pepper.

For the Crust (Part 2)

Take the supplies out of the freezer.

Cut the Earth Balance into smaller cubes or slices and add to the flour. Using a pastry blender or fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the Earth Balance is absorbed into the flour.

Gradually drizzle ice water into the bowl, mixing with the pastry blender or fork until the dough just comes together.

Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick.

Place the baking dish over the dough and use a paring knife to cut out the circle about 1/2 inch larger on all sides.

Assemble and Bake

Divide the tofu and vegetable mixture between the ramekins.

Place a dough round over each ramekin and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dishes and crimp with a fork. Cut a slit in the middle.

Bake in the oven until golden and bubbly, about 30 minutes.

Let sit for about 5 minutes before serving.


*I chopped and prepped everything prior to save a little time.

*I cut out two circles of dough because hubby and I are used to a pot pie with the crust both inside like a traditional pie and on top.

*If you do want a crust inside too, grease or butter the baking dish before placing the dough inside it and then stretch the dough to fit it, place filling inside and top with the other circle of dough to form a crust. Seal the bottom crust with the top crust.

*I made mine in a pie dish

*This recipes was doubled to fit my family needs but the directions are copied as written by the original author of it. It is what worked for my family so I left the directions as is. 


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