Vegan Pot Pie

10 Aug

I cooked this tofu pot pie for my family to celebrate my parents’ birthdays. It was the first time I cooked for anyone outside of my apartment since going vegan, and I got a lot of complements. In fact my (non-vegan) mother requested this recipe for the blog today.

A lot of chicken pot pies use cubed chicken, so the cubed tofu doesn’t look foreign to the omnivores, and the gravy is so good everyone will love it.  The crust is so buttery; this recipe is perfect comfort food.

Vegan Pot Pie



1 cup flour
plus some extra for dusting

1 stick vegan Butter (cut into very small pieces and frozen)

A small amount of ice water


I package super firm tofu

2 tablespoons olive oil

1 onion

1 celery stock

1 carrot

3 cloves garlic

1 medium sized potato

1/4 cup flour

2 teaspoons nutritional yeast

2 tablespoons soy sauce
(or tamari)

1 1/4 cups vegetable stock

1/2 cup frozen peas

1 teaspoon sage

1 teaspoon basil

1 teaspoon thyme

Salt and pepper to taste



The key to this flakey crust is working with very cold ingredients. Put all crust ingredients in the freezer while you work on dicing the veggies and cook the filling. Yes, even the flour, put it in a bowl and stick it in the freezer. I even stick the fork I will be using to mix the dough in the freezer too.



Squeeze tofu to get rid of excess water. I press the tofu between my hands over the cutting board and then rinse the cutting board in the sink. If you press the tofu over the sink you run the risk of dropping bits into the sink and that sucks. Or you can wrap the block of tofu in a paper towel and press it between the cutting board and a plate.

Cut tofu into 1/3 inch pieces.

Dry fry tofu until pieces are brown on most sides. The key to dry fry (no oil) tofu is to leave it alone. Don’t flip the pieces every 5 seconds. Let one side sit and get brown, and then move the pieces carefully onto the other side, let sit until brown, repeat. If little pieces of tofu stick to the pan don’t have a heart attack, it will all get incorporated into the filling.

Remove tofu from pan and set aside.

Heat olive oil in the same pan and add onion, celery, carrot, and garlic. Heat until fragrant and onion is sweated.

Add potato to the mix and cook until. Stir often; do not over cook potato.

Add flour, nutritional yeast, and soy sauce to the pan. Stir until incorporated. It should look kind of doughy or crumbly. If the oil is incorporated into the flour there wont be any clumps in the gravy.

Add vegetable stock and stir, making sure to scrape the bottom of the pan.

Add tofu, peas, sage, basil, and thyme. Add salt and pepper to taste.



Using fork, mix flour and butter until crumbly. Then mix again using your hands to fully incorporate butter. (It doesn’t have to be perfect; it will come together in the end)

Slowly sprinkle ice water and mix with the fork until dough forms.

Dust an area with flour and roll out crust to fit your pie pan.



Pour filling into pie pan.

Cover with crust.

Cut slits in the crust with a knife.

Bake in a 400-degree oven for 30 minutes or until golden brown.





One Response to “Vegan Pot Pie”

  1. VegansHusband August 10, 2012 at 11:25 pm #

    LOVE pot pie. I’m forcing my wife to make this for me. Pot pie is one of the comfort foods I miss. Not anymore! (insert diabolical laughter here)

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