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Spoon scooping up filling from a vegan pot pie.

Perfect Vegan Pot Pie

Justine Drosdovech
This vegan pot pie has the perfect blend of hearty, savory, and satisfying flavors! With ingredients like tofu, mixed veggies, and fresh herbs, it brings a whole new meaning to comfort food.
5 from 77 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main
Cuisine American, Vegan
Servings 8 servings
Calories 505.5 kcal

Equipment

  • Cast-iron skillet
  • Rolling Pin
  • Chef's knife
  • Cutting board

Ingredients
 

US Customary - Metric

Tofu

  • 1 block firm or extra-firm tofu (cubed small)
  • 1 ½ tablespoons olive oil
  • 2 teaspoons nutritional yeast
  • 1 teaspoon vegan “no chicken” stock powder
  • ½ teaspoon salt

Crust

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup vegetable shortening or vegan butter (or a mix)
  • 4-6 tablespoons ice-cold water

Filling

  • 1 ½ tablespoons olive oil
  • ½ medium white onion (diced)
  • 2 medium stalks celery (diced)
  • 1 medium-large carrot (diced)
  • 3 cloves garlic (minced)
  • 1 medium white or yellow potato (cubed)
  • ¼ cup nutritional yeast
  • ⅓ cup all-purpose flour
  • 1 ¾ cups vegetable broth
  • ¾ cup plain soy milk (unsweetened)
  • 1 cup frozen green peas
  • 2 teaspoons fresh rosemary (minced)
  • 2 teaspoons fresh thyme (minced)
  • Salt & pepper to taste

Instructions
 

Tofu

  • Add the tofu cubes, olive oil, nutritional yeast, stock powder, and salt to a bowl. Stir to combine, the cover and transfer to the fridge to marinate while you prepare the dough.

Dough

  • Add about ¾ of the flour and salt to a food processor. Pulse 2-3 times to mix. Drop in cubed vegan butter and/or vegetable shortening and pulse until no dry flour remains and the dough is starting to form clumps, about 20-25 pulses.
  • Scrape the dough away from the sides, then add the rest of the flour and pulse a few more times until just incorporated. Transfer the dough to a mixing bowl.
  • Starting with 4 tablespoons, pour ice-cold water over top and fold and press the dough with a spatula until it comes together, adding more water as needed. Form the dough into a disc, wrap it tightly in cling wrap, and transfer it to your fridge to chill for 20-30 minutes.

Filling

  • Preheat an air fryer to 380F or the oven to 400F and line a baking pan with parchment paper. Transfer the tofu cubes to the prepared baking pan or air fryer basket. Air fry the tofu for 8 minutes, or bake it for 15 minutes, shaking halfway.
  • In the meantime, heat the olive oil in a large cast-iron skillet over medium. Add the onions, celery, carrots, and potatoes. Cook down for 6-7 minutes to soften the vegetables, then add the minced garlic and continue cooking for 1-2 more minutes.
  • Add the nutritional yeast, flour, vegetable broth, and almond milk and stir to combine. Lower the heat to medium-low and cook the mixture for 6-7 more minutes until the mixture is thickened.
  • Add the cooked tofu cubes, green peas, thyme, rosemary, salt, and pepper to taste. Stir until well combined, then set the skillet aside.
  • Note: If you don’t have a cast-iron skillet, make sure to transfer the filling to an oven-safe dish.

Crust

  • Increase the oven temperature to 425F and transfer the dough onto a floured surface, sprinkling it with more flour on top. Roll the dough into a circular shape about ¼-inch thick, doing your best to form it into an even circle shape.
  • Note: For a thinner crust, divide the dough into 2 halves and save the other half for a future recipe.
  • When the dough is large enough to fit your pie dish with about a 1-inch overhang, pick it up by carefully rolling it over your rolling pin. Transfer and unroll it over the pie dish or skillet.
  • Trim around the edges to even them out, then tuck the remaining crust over itself. Crimp the edges using your thumb and index finger on one side and your other index finger on the other side, or press with a fork. Slice ~4-6 slits in the center to let out steam.
  • Bake at 425F for 30-35 minutes until the top is golden-brown and crispy. Let your vegan pot pie stand for 10 minutes before slicing and serving. Happy eating!

Notes

  • Cold ingredients: Ensure the vegan butter and shortening are cold for a flaky crust. Also, make sure the water is ice cold to prevent the fats from melting.
  • Marinate the tofu: Allow the tofu some time to marinate for maximum flavor absorption. You really want it to impart a “chicken-like” flavor.
  • Rest before cutting: Once baked, allow the pie to rest for a few minutes to let the filling and crust set a bit.
  • Customize the veggies: Feel free to adjust the vegetable mix based on what’s in season or your personal preference.
  • Consistent thickness: Roll your crust to an even thickness for consistent baking.
  • Golden color: Keep an eye on the crust as it bakes. You can always tent the outsides with foil if they are browning too quickly.
  • Fresh herbs: If possible, use fresh herbs since they impart a brighter flavor compared to dried ones.
  • Taste as you go: Always taste your filling before topping it with the crust to ensure the seasonings are just right for your preferences.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 505.5kcal | Carbohydrates: 42.7g | Protein: 11.9g | Fat: 32.2g | Saturated Fat: 7.5g | Polyunsaturated Fat: 8.2g | Monounsaturated Fat: 14.6g | Trans Fat: 3.4g | Cholesterol: 3.4mg | Sodium: 865.1mg | Potassium: 303.4mg | Fiber: 3.4g | Sugar: 4g | Vitamin A: 1653.7IU | Vitamin C: 9.7mg | Calcium: 151.4mg | Iron: 2.8mg
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