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.
November is here!
That means we’ve got a month of vegan Thanksgiving recipes! This month I’ll be sharing a pie recipe, Instant Pot Cauliflower Mashed Potatoes, a Thanksgiving cocktail, and even a Thanksgiving Meal Plan + shopping list! But to start this month off, we have a Vegan Pot Pie you’re going to love.
Yep, this vegan pot pie is worth getting excited about too.
Not only is it hearty and delicious, filled with potatoes, onions, peas, carrots, fresh herb and spices, and savory tofu baked underneath the perfect flaky pie crust, but also they make the perfect entree for your vegan Thanksgiving this year!
Recommended Ingredients & Equipment
- 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
- Yellow Onion
- Russet Potatoes
- Vegetables – I recommend using a frozen pea and carrot blend but you could also use canned or fresh.
- All-Purpose Flour
- Vegetable Broth
- 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.
For this recipe, you will need basic cooking equipment including a sauté pan, 6 (12 ounce) ramekins, or a 9″ pie pan, and basic kitchen utensils including a chef’s knife and cutting board. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Pot Pie
Step One – Make the Crust
First of all, let me say, there is NO shame in buying pie crust. Most well-stocked grocery stores carry vegan frozen pie crust and most of the time that is what I opt for.
If you go the pre-made pie crust route, 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.
For those of you making your own pie crusts, there 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.
Step Two – Make the Filling
Heat coconut oil in a large skillet. Add tofu and sauté for 5 minutes, stirring often, until lightly brown of all sides. Transfer tofu to a plate. Heat the remaining oil and add onions to the skillet. Sauté for 5 minutes until the onions translucent and fragrant. Add veggies and stir.
Stir in flour to lightly coat the vegetables. Pour in 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.
Return the cooked tofu to the vegetables and done!
Step Three – Assemble and Bake
Evenly divide the filling between 6 ramekins. 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.
Serving and Storing Vegan Pot Pie
Storing – Store leftover pot pie in the refrigerator for up to 3 days.
Time Saving Tips and Tricks
With those simple shortcuts, this vegan pot pie 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.
- 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. 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.
- Use Frozen Veggies – 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!
- Make Skillet Pot Pie – 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!
Frequently Asked Question
Can these tofu pot pies be frozen?
Yes! Simply cook the pot pie according to the instructions. Let the pies cool completely before tightly wrapping them and freezing them. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until the filling is bubbling over.
To freeze, tightly wrap in and store it in the freezer for up to three months.
More Vegan Holiday Recipes
- Cauliflower Mashed Potatoes
- Apple Hazelnut Stuffing
- Maple Balsamic Brussels Sprouts
- Mushroom Gravy
- Sweet Potato Casserole
Individual Vegan Pot Pie made with seasoned tofu, carrots, peas, and potatoes and baked in a flaky pie crust for a delicious cold-weather dinner.
Servings: 8 pieces
Calories: 188 kcal
Author: Sarah McMinn
- 2 store bought or homemade 9" pie crust dough
- 2 tbsp olive 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
- 1 cup button mushrooms, thinly sliced
- 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.
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 1/8" 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.
Pat the tofu dry and cut it into 1/2″ 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.
Serving and Storing - Let this vegan pot pie cool 10 minutes before serving. Serve with cauliflower mashed potatoes and roasted Brussels sprouts. Store leftover pot pie in the refrigerator for up to 3 days.
Make in Advance - To make in advance and freeze, simply cook the pot pie according to the instructions. Let the pies cool completely before tightly wrapping them and freezing them. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until the filling is bubbling over.
Frequently Asked Questions
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.
If your filling isn’t thickening, there are a few things to check for.
- 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.