Easy Vegan Pot Pie is a flavorful and savory tofu version of the classic pot pie casserole but made without chicken or turkey, milk, butter, or eggs!
About this recipe…
This Easy Vegan Pot Pie is the perfect comfort food for vegans and vegetarians alike.
It features a savory, creamy tofu and vegetable filling inside a flaky vegan pastry crust.
It is a hearty, flavorful meal for dinners at home or even for potlucks.
Plus, you can prepare the filling ahead of time, then simply top it with the pastry dough and bake when you’re ready to eat.
And check out the nutritional benefits of tofu, peas, and carrots!
What is needed to make this vegan pot pie?
I like to keep a large variety of ingredients in my kitchen in order to be able to make many dishes with very little notice. This is mostly because I’m not great at meal planning, and I don’t particularly like popping out to the store for last-minute items. Nor do I like to borrow from neighbors.
That said, these are the only ingredients you need to make this dish:
tofu
peas and carrots (precooked frozen or canned)*
onion,
vegetarian consommé powder
water or milk substitute, such as oat milk
vegan puff pastry dough
oil for frying
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking, though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor-related (i.e., salty, sweet, spicy, etc.), appearance-related (garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
What is a slurry?
A slurry is a mixture of liquid and dry starch, such as cornstarch or potato starch, into a paste that is used to thicken sauces and soups. One can use flour to make a slurry as well.
A little about tofu
Tofu (also known as bean curd) is made of curds of coagulated soy milk that have been pressed into solid blocks with varying firmness (silken, soft, firm, extra firm, and super firm).
Tofu has only a very subtle flavor, so it can be used in both sweet and savory dishes. It absorbs well and is often used as a meat or chicken substitute in various dishes.
Tofu has nutrients and protein, but is low in calories.
Frequently Asked Questions (FAQs): Easy Vegan Pot Pie
1. How do I get a thick, creamy filling without dairy?
The secret to the filling texture lies in the ratio of your liquid to the bouillon powder. When you sauté the onions and then whisk in the water, oat milk, or other milk substitute, with the vegetarian consommé, the liquid will naturally thicken as it simmers. If you prefer an even thicker consistency, you can stir in a slurry with a little cornstarch.
2. Why is tofu a good choice for a pot pie?
Tofu is a fantastic plant-based protein because it is a “flavor sponge.” It absorbs the savory, umami-rich notes of the vegetarian chicken consommé as it cooks. Cubing it into bite-sized pieces provides a satisfying “meaty” texture that holds up well during the baking process.
3. Can I use store-bought vegan puff pastry?
Yes, most store-bought puff pastry brands are accidentally vegan (they often use vegetable shortening or oil rather than butter). Always check the label to ensure it fits your dietary needs. Let it thaw just enough so you can handle it without it becoming too soft; a slightly chilled dough will rise higher and be flakier.
4. How do I prevent the bottom of the crust from getting soggy?
Pot pies are traditionally served in deep-dish baking vessels, but not always with dough on the bottom. However, if you will make a crust for the bottom, ensure your filling is hot when you add the puff pastry topping. The initial burst of heat from the hot filling helps the bottom layer of the pastry begin to set immediately, which helps to prevent excess moisture from soaking into the dough.
5. Can I achieve a golden-brown crust without an egg wash?
You should be able to achieve a beautiful golden finish by brushing the top of your puff pastry with a thin layer of unsweetened plant-based milk or a light brush of melted vegan butter or oil. These fats help the dough brown and crisp up in the oven.
6. Can this be made in individual servings?
Absolutely. Using ramekins is a great way to serve this. The baking time will decrease, so start checking them after about 15–20 minutes. Individual portions look elegant and ensure everyone gets an equal amount of that delicious, flaky crust.
7. Can I freeze this tofu pot pie?
It is not recommended to freeze this dish. Freezing tofu causes its water content to crystallize, which significantly alters its texture, making it spongey and prone to crumbling.
Additionally, the vegetables and the crust may lose their structural integrity, resulting in a soggy, less-appealing meal once thawed. For the best flavor and texture, this pot pie should be enjoyed fresh.
A little about Pot Pie
It seems that the first version of the pot pie began with the Greeks, who made a dish with different meats and other ingredients cooked in open pastry shells called “artocreas.” The pastry was made of a flour and oil mixture and the dish was served at banquets
When the dish spread to the Romans, they served the dish with various meats, fowl, and seafood and added pastry on top.
The Crusaders spread meat pies across medieval Europe.
The English of the 16th century used meat such as pork, lamb, birds, and game, such as venison, in their pies. While the basic version was eaten by the lower class, the wealthy would serve them at banquets in which the chefs would show their talent by crafting and decorating them with flowers, designs, and heraldic devices.
The pies were brought to America by the settlers, who made chicken pot pie, beef pot pie, and sea pie, which was apparently developed on the ships across the ocean and used turkey, veal, and mutton, whichever was available.
While many things are called “pies” (take Eskimo Pie, for example, which is an ice cream), anything that does not include dough and is not baked is not truly a “pie.”
Then there is Pennsylvania Dutch chicken pot pie, made by the Pennsylvania Dutch (of course). It is most commonly made with chicken, noodles, potatoes, and sometimes vegetables, and is eaten out of a bowl. So, it is not really a pie at all, as there is no dough and no baking involved.
Tips:
- You can pour it into a ready-made vegan pie crust and cover it with a second pie crust—just pinch the edges and make slits on the top for air to escape.
- If you use canned or frozen vegetables, the cook time will be reduced compared to fresh.
- Cornstarch works better as a thickener for slurry and makes gravy more glossy. However, in a pinch, you can use flour, but you must double the amount needed for cornstarch.
- You might find it easier to put the cornstarch in a bowl and then slowly add the liquid while mixing to make a slurry rather than vice versa.
What is needed to make Easy Vegan Pot Pie?
I’m not great with meal planning, and I dislike having to run to the store last minute to pick something up to be able to make a dish with short notice. I much prefer to have a large variety of ingredients in my kitchen at all times.
However, this is all you need in your kitchen to be able to make this dish:
tofu
onion,
chicken or beef consommé (bouillon) powder
water or milk substitute
cornstarch or flour (or potato starch) as a thickening agent
vegan puff pastry dough
Oil for frying
Easy Vegan Pot Pie Recipe
Delicious plant-based pot pie with a creamy and savory vegetable and tofu filling.
Ingredients
- 2 cups tofu, cubed
- 2 cups peas and carrots (precooked frozen or canned)*
- 1 medium onion, diced
- 1 - 2 tablespoons vegetarian (chicken) consommé powder
- 1 1/2 cup water or milk substitute, such as oat milk
- vegan puff pastry dough, enough to cover the top of your baking dish
- oil for frying
Instructions
- Heat a little oil in the bottom of a medium-sized sauce pan.
- Lightly fry diced onions on medium heat.
- Add tofu and fry lightly with onions.
- Add peas and carrots, and water (or milk substitute). Then mix in vegetarian chicken consommé powder, a little at a time to taste.
- Cook on medium heat for around 10 minutes, mixing occasionally.
- Lower heat to medium-low and remove a cup of liquid from the mixture.
- Pour the liquid into a bowl and add flour or cornstarch.
- Mix until smooth or make a slurry, pour back into the pot, and mix well.
- Cook on medium-low heat until thick (approximately 3–5 minutes).
- Pour into a 9" pie dish, pie shell, or similar-size baking dish.
- Cover with a suitable-sized piece of puff pastry dough.
- Either leave the dough cover loose or make small slits in the top layer of dough for air to escape.
- Bake in an oven that has been pre-heated to 425°F for approximately 30 minutes or until the top crust is golden brown.
Notes
*Or any 2-cup mixture of vegetables; peas, carrots, diced celery, corn, diced potatoes. If you use celery or raw potatoes, fry them with the onions so they will get soft..
** Cornstarch is a better thickener and makes the sauce more glossy.
*** Or you can use 1 ½ cups vegetarian chicken broth instead of the consomme powder and water.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 529Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 358mgCarbohydrates: 52gFiber: 6gSugar: 10gProtein: 20g