You're going to love this Vegan Pot Pie recipe! It is made with seasoned tofu, carrots, peas, and potatoes and baked in a flaky pie crust for a delicious cold-weather dinner the whole family will love.
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This post was originally published on November 6, 2017.
When it comes to comfort food, it doesn’t get better than vegan pot pie.
And this is the recipe you want on hand! This pot pie is hearty and delicious. It is filled with veggies, fresh herb and spices, and savory tofu baked underneath the perfect flaky pie crust that warms your house with fragrant smells of fall.
Not only is this the perfect fall dinner but it's a classic on vegan Thanksgiving entree. Skip the turkey and share this autumnal meal for a dish that celebrates what Thanksgiving is really about: abundance and harvest.
Ingredients & Substitutions
This recipe is delicious, highly versatile, and super easy. And there are several ways to make this recipe even easier. Look for the "Time Saving Tips" throughout!
Here is everything you need.
Ingredient Notes
- Pie Crust - Either storebought or homemade pie crust will work.
- Oil - I recommended olive, coconut, or avocado
- Extra-Firm Tofu - Look for high-protein extra-firm tofu. This particular tofu does not need to be pressed. If you can only find water-packed tofu, make sure to thoroughly press out the water with a tofu press. Softer tofu will crumble and not give you the same chewy texture. If you don’t like tofu, try this recipe with tempeh or soy curls instead
- Vegetables - I recommend using a frozen pea and carrot blend but you could also use canned or fresh. I also like to add mushrooms to my pot pie but feel free to omit if you prefer.
- Non-Dairy Milk - Use a thick, neutral flavored milk like soy, cashew, or macadamia nut.
- Herbs and Spices - You will need fresh sage, dried thyme, salt, and pepper.
Step-by-Step Instructions
Step One – Make the Crust
When it comes to homemade piecrust, here are a few tricks I’ve learned.
- Have an even mix of vegan butter and coconut oil. By combining the two, you will get the perfect combination of buttery flavor and flaky texture. Do remember: both your butter and coconut oil should be chilled before using!
- Add just enough water to allow your pie crust to come together. We don’t want overly moist crusts. Wetter pie crusts are easier to work with, but the drier it is, the flakier (aka, more delicious) your pie crust will be.
- Chill your pie crust twice. The first chill allows for the dough to harden just enough to be rolled out. If you chill it for too long, you may need to warm the dough up by kneading it between your hands. The second chill allows the fats to re-firm up. This prevents the butter and coconut oil from melting too quickly in the oven so that your pie crust keeps its beautiful structure.
If you are struggling with making your pie crust pretty. Don’t worry. Rustic is always a lovely look and tastes exactly the same.
Time Saving Tip: Save time and buy your pie crust pre-made. Most well-stocked grocery stores carry vegan frozen pie crust and most of the time that is what I opt for.
Step Two – Sauté the Tofu
To make the tofu, add 1 tablespoon of oil to a large skillet. You will need at least a 10" skillet for this recipe.
Start by sautéing the tofu. If you are using water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour. If you don’t press the tofu, it will likely stick to the bottom of your pan which will prevent it from browning.
Pat the tofu dry and cut it into ½″ cubes. Heat the oil over medium-high heat. Test the hotness of the oil by adding a couple of drops of water to the pan. It should immediately sizzle. Add the tofu and sautéfor about 5 minutes, stirring often, until the tofu is brown on all sides. Remove from heat and set aside.
Time Saving Tip: Save on time and use store bought vegan chicken. I recommend trying Gardein's Chicken Scallopini.
Step Three - Make the Filling
Heat the remaining oil and add onions to the skillet. Sauté for 5 minutes until the onions translucent and fragrant. Add the potatoes, carrots, mushrooms, and peas and stir together.
Time Saving Tip: Reduce the prep and use frozen veggies instead!
Add the flour, stirring frequently to lightly coat the vegetables and prevent the flour from sticking. Once the vegetables are fully coated, add the vegetable broth, milk, spices, and herbs and bring to a light simmer. Simmer for 20-25 minutes, uncovered, until potatoes are tender and sauce is slightly thickened.
Stir in the cooked tofu to the vegetables and let cool for 20 minutes.
Step Four - Assemble and Bake
Pour the filling into the chilled pie crust, mounding the top. Top with the 2nd pie crust and seal around the edges with your fingers. Brush the top crust with non dairy milk or a chickpea flour egg to give the pie crust a nice golden shine.
Cut 2 (1") slits in the tops of each pot pie and bake 35-40 minutes until lightly browned and liquid is bubbling from the tops.Remove from oven and let cool
Serving and Storing
Serving - Let this vegan pot pie cool 10 minutes before serving. Serve with cauliflower mashed potatoes, green bean casserole, and roasted Brussels sprouts.
Storing - Store leftover pot pie in the refrigerator for up to 3 days. This recipe can also be stored in the freezer. To freeze, let the pie cool completely before tightly wrapping it in plastic wrap. Store in the freezer for up to 3 months. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until the filling is bubbling over.
Tips and Tricks
- Save on time and use a store bought pie crust - 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.
- Use Frozen Veggies - 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.
- Make Skillet Pot Pie - Similar to my Skillet Enchiladas, this whole recipe can be made and baked in the same cast iron skillet. 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!
Frequently Asked Question
Yes! Simply cook the pot pie according to the instructions. Let the pie cool completely before tightly wrapping them and freezing it. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until the filling is bubbling over.
This recipe can be stored in the freezer for up to three months.
For sure! If you don't like tofu you can use tempeh, soy curls, store bought vegan chicken, or omit the protein altogether.
If your filling isn't thickening, there are a few things to check for. First, make sure that your vegetables are fully coated in flour before adding the liquid to the filling. Next, cook your pie until the filling begins to bubble over. This ensures the filling is fully cooked. Lastly, let the pie cool at least 10 minutes before serving. The filling will continue to set as it cools.
More Vegan Dinner Recipes
- Mushroom and Spinach Lasagna
- Lentil and Mushroom Meatloaf
- Black Bean and Kale Enchiladas
- 4-Ingredient Portobello Steaks
Make sure to check out all my vegan dinners for more inspiration!
Vegan Pot Pie with Tofu
Ingredients
- 2 store bought or homemade 9" pie crust dough
- 2 tablespoon olive oil
- 8 ounces extra firm tofu, pressed and cut into ¾" cubes
- 1 small yellow onion, thinly sliced
- 2 cups russet potatoes, washed and cut into ½" cubes
- 16 ounces frozen peas and carrots
- 1 cup button mushrooms, thinly sliced
- 3 tablespoon all-purpose flour
- 2 cups vegetable broth
- ½ cup unsweetened soy milk
- 1 tablespoon fresh sage, minced
- ½ teaspoon thyme
- salt and pepper, to taste
Instructions
- 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. Follow these instructions for a homemade pie crust. Once your pie crust is ready, divide into half and roll out each half onto a piece of floured parchment paper until your dough is about ⅛" thick and you have two circles about 12" across. Place the top crust in the refrigerator to chill. Placing your hand underneath the parchment paper, gently flip one of the pie crusts into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator while making the filling.
- Preheat the oven to 375F.
- Pat the tofu dry and cut it into ½″ cubes. Add 1 tablespoon of oil to a large skillet (at least 10") over medium-high heat. Test the hotness of the oil by adding a couple of drops of water to the pan. It should immediately sizzle. Add the tofu and sauté for about 5 minutes, stirring often, until the tofu is brown on all sides. Remove from heat and set aside.
- Clean out the skillet and return to heat. Add the remaining oil. Once hot, add onions to the skillet. Sauté for 5 minutes until translucent and fragrant. Add potatoes, peas, carrots, and mushrooms and sauté for another 3-4 minutes to thaw the peas and carrots.
- Stir in flour to lightly coat the vegetables. Once the vegetables are fully coated, 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. Stir in the tofu.
- Pour the filling into the chilled pie crust, mounding the top. Top with the 2nd pie crust and seal around the edges with your fingers. Brush the top crust with non-dairy milk or a chickpea flour egg to give the pie crust a golden shine. Cut 2 (1″) slits in the tops of each pot pie and bake 35-40 minutes until lightly browned and liquid is bubbling from the tops. Remove from the oven and let cool 10 minutes before serving.
Notes
- Can I freeze my pot pie? Yes! Simply cook the pot pie according to the instructions. Let the pie cool completely before tightly wrapping them and freezing it. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until the filling is bubbling over.
- Can I use frozen pie crust? For sure! Save on time and use a store bought pie crust. You should be able to find vegan pie crust (unbaked) in the freezer section of most grocery stores. Simply let the frozen pie crust thaw slightly so that you can shape it over the top.
- Make sure that your vegetables are fully coated in flour before adding the liquid to the filling.
- Cook your pie until the filling begins to bubble over. This ensures the filling is fully cooked.
- Let the pie cool at least 10 minutes before serving. The filling will continue to set as it cools.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Suzy says
If I do this in my cast iron pan, I only need one crust for the top, correct? Or am I taking the veggies out, lining the bottom of the pan, pouring veggies back in and then topping.
This is going happen over a campfire!
Sarah says
Ooh! I love campfire food. And yes, just one crust for the top.
Suzy says
Oh Sarah, that was delish!!! We remember growing up with Pot Pies (5 for $1.00!) and this meal brought back fond memories of childhood. I think it will adapt nicely over a campfire! My only changes will be to cut the tofu closer to the size of the potatoes and not preheat the oven in the beginning. Mine only takes about 10 minutes to warm up. But the flavor and the consistency was great! Thanks so much!!! Two happy bellies in this house! 🙂
Jules says
Hi, I'm new to your website. Where do you find store bought vegan pie crusts? I keep looking without luck.
Sarah says
Hmm...are you looking in the freezer section of your grocery store? I find them at most grocery stores. Most just happen to be vegan but I know Whole Foods has a frozen pie crust that is labeled vegan.
Julie says
Kroger’s simple truth
Janyce Denise Glasper says
These are gorgeous looking pies!!!! I have these bookmarked for my future. Thanks for sharing. 🙂
Jennifer Bliss says
These look great! I've always been intimidated to try to make pot pies at home on my own. I think it's because it's on the verge of baking and I'm a horrible baker! LOL