Vegan Pot Pie

The vegan pot pie is a comfort food classic with a flaky double crust and delicious fried tofu and veggie filling. Perfect for Thanksgiving and cozy family meals.

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: slices

Ingredients

Pie Crust

2⅔ cups (330 g) all-purpose or plain flour
¼ tsp salt
1 cup (225 g) vegan butter
6 - 8 tbsp (90 - 120 ml) water icy

Fried Tofu

1 block (300 g / 10.5 oz) firm tofu
1 tbsp soy sauce
¼ tsp salt
¼ tsp black pepper
1 tbsp nutritional yeast
1 tbsp vegetable oil for frying

Filling

⅓ cup (75 g) vegan butter
1 medium (125 g, ⅔ cups chopped) onion diced
2 cloves garlic minced
½ cup (62 g) flour
1 tsp onion powder
1 cup (240 ml) veg stock
1 cup (240 ml) almond milk
1 stick celery sliced
2 medium (125 g, 1 cup) carrots halved and sliced
1½ cups (200 g) potato ½ inch cubes
¼ tsp salt
¼ tsp black pepper
2 tbsp nutritional yeast
½ cup (70 g) frozen peas
½ cup (80 g) frozen sweetcorn
1 tsp fresh thyme

Instructions

Pie crust

In a mixing bowl, combine flour with the salt and use a pastry cutter, two forks or your fingertips to cut in the vegan butter until no big lumps remain.
Add just enough of the icy water until you can combine the mixture into a dough. Don't overmix!
Divide the pastry dough into two equal parts, shape them into fat disks and chill them in the refrigerator for at least half an hour. You can wrap them or place them in a bowl with a lid.

Filling

Press and shred or cube the tofu, then season with soy sauce, salt and pepper. Let sit for 5 minutes, then stir in the nutritional yeast.
Heat up 1 tbsp of vegetable oil in a (non-stick) frying pan over medium heat. Fry the tofu until golden brown all around, about 5 minutes. Set aside.
In a saucepan, melt the vegan butter over medium heat. Add and saute the diced onion until soft and beginning to brown.
Add the garlic and saute for 1 more minute.
Combine flour and onion powder, add to the pan and stir for one minute over medium heat, dissolving any lumps.
Whisk in half of the vegetable broth to form a thick paste. Let bubble up then whisk in the other half. Bring to a simmer again. Repeat this process with the almond milk.
Add the celery, carrots, potatoes, salt, pepper, and nutritional yeast and simmer for 5 minutes.
Add the peas, sweetcorn, and fresh thyme, and briefly bring to a simmer again.
Remove for heat, then add the fried tofu and briefly stir to combine with the rest of the filling.

Assemble and bake

Preheat the oven to 200°C / 390°F.
Use a flour-dusted rolling pin to roll out the pieces of pie dough on a floured work surface or wooden board to about ⅕ inch (5mm) thick and big enough to line your pie dish. (Our dish measures 26cm / 10" to the outside of the rim, or 22cm / 8 ½" to the inside of the rim.)
Roll the first sheet of dough over the rolling pin to transfer it to the pie dish. Gently mold the dough into the dish, lifting the side above the rim of the dish to prevent stretching the pastry while pressing it into the edge of the base. Important: Don't cut the edge yet!
Fill the pastry shell with the creamy vegetable and tofu filling.
Cover the pie with the second pie crust. Now cut both crusts together around the pie dish, leaving about half an inch of overhang all around.
Fold the edges of the double pie crust under themselves, then crimp or flute to seal the edges. (See tips in the post above)
Cut a few small slits in the top pie crust to vent off steam, and then bake the pot pie for 40 minutes at 200℃ / 390℉ until the crust is a deep golden brown.
Let the pie rest for around 20 minutes before serving.

Nutrition

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