Happy Monday, friends!
Have you been paying attention to all the super exciting things happening on My Darling Vegan recently? First off, if you haven’t started listening to the My Darling Vegan podcast, I recommend you head on over here and take a listen. The MDV podcast takes the idea that veganism should be easy and accessible but, unlike the blog (for the most part), moves the conversation beyond the kitchen by talking about all aspects of the vegan lifestyle. I do that through Q&A posts, interviews, and conversations with some of my favorite Portland vegans. Make sure to check it out!
Secondly, have you seen these yet?
They are now for sale over here. If you’re looking for an adorable reusable grocery bag or grab-all tote, make sure to grab yours today. They are going fast!
And finally, I am working on some REALLY exciting behind the scenes stuff for you right now that I can’t wait to launch at the beginning of next year. If you don’t already subscribe to the MDV newsletter, make sure to do that right now (plus you get a FREE copy of my Clean Eating Vegan ebook just by signing up!) so that you can be the first to know about the newest things going on.
Okay, so that’s the exciting stuff going on outside of the blog, but now let’s turn our attention to what’s in front of us. Yep, these individual vegan pot pies are worth getting excited about too. Not only are they hearty and delicious, filled with potatoes, onions, peas, carrots, fresh herb and spices, and savory tofu baked underneath the perfect flaky pie crust, they make the perfect entree for your vegan Thanksgiving this year!
Vegan pot pie is one of those meals that most people love and many feel it’s too intimidating to make, myself included. Because My Darling Vegan is all about promoting a vegan lifestyle that is easy and accessible no matter what, I like to keep my recipes as simple as possible. For that reason, these individual pot pies are made with a few modifications to simplify the recipe which you can take or leave as you please.
Let’s take a closer look.
Shortcut #1: One of my go-to shortcuts has always been store bought pie crust. You should be able to find vegan pie crust (unbaked) in the freezer section of most grocery stores. This is my favorite. While homemade is arguably superior in taste, and should you go that way, good for you, I find that when cooking dinner, the value of saving time and mess outweighs the difference.
Shortcut #2: I’m gonna go ahead and admit that I love using frozen carrots and peas for this recipe. Again, a slight compromise in taste to fresh ones but not enough to choose the convenience of pre-chopped and measured vegetables over washing, peeling, and dicing. Again, if you choose to go fresh, good for you!
Shortcut #3: While I made these individual vegan pot pies because I think it makes a nice presentation for Thanksgiving dinner, my preferred way to make pot pie is in the skillet. Similar to my Skillet Enchiladas, this whole recipe can be baked in the same cast iron skillet you start with. Once the vegetables are baked and the sauce is thickened, you can spread your pie crust over the top of the skillet and bake it as is. One pot, minimal mess!
With those simple shortcuts, this meal can be prepped in just about 30 minutes for a delicious autumnal meal that the whole family will love and that just might make the perfect entree to your Thanksgiving meal.
- 2 store bought or homemade 9" pie crust dough
- 2 tbsp coconut oil
- 8 ounces extra firm tofu, pressed and cut into 3/4" cubes
- 1 small yellow onion, thinly sliced
- 2 cups russet potatoes, washed and cut into 1/2" cubes
- 16 ounces frozen peas and carrots
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 1/2 cup unsweetened soy milk
- 1 tbsp fresh sage, minced
- 1/2 tsp thyme
- salt and pepper, to taste
Prepare pie crusts. If you are using store bought, remove crusts from packaging and let thaw for at least 1 hour before using. This will make the dough more moldable when it's time to top the pot pies.
Heat 1 tbsp of coconut oil in a 10" cast iron skillet. Add tofu and sauté for 5 minutes, stirring often, until lightly brown of all sides. Transfer tofu to a plate and set aside.
Heat the remaining oil and add onions to the skillet. Sauté for 5 minutes until translucent and fragrant. Add potatoes, peas, and carrots and sauté for another 3-4 minutes to thaw the peas and carrots.
Stir in flour to lightly coat the vegetables.
Add vegetable broth, milk, spices, and herbs. Bring to a light simmer and simmer for 20-25 minutes, uncovered, until potatoes are tender and sauce is slightly thickened.
Add tofu to the vegetables and stir to combine.
Divide evenly between 6 ramekins (if using). Cut pie crust into 6 even circles slightly bigger than the ramekins and lay on top of each ramekin, pressing down around the edges to seal. Cut 2 (1") slits in the tops of each pot pie and bake 20-25 minutes until lightly browned and liquid is bubbling from the tops.
Remove from oven and let cool 10 minutes before serving.
If using a cast iron skillet, combine the pie dough together and place on top of cooked vegetables and tofu, sealing down the sides. Cut 4 (1") slits on the top and bake until crust is brown and liquid is boiling up through the slits and sides.
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