This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
Vegan Pot Pie is super easy to make when you use this total cheater method for the crust on top. It’s packed with veggies and perfect for the holiday table.
Vegan Pot Pie with Biscuit Crust
The secret to this flavorful but oh-so-easy Vegan Pot Pie is using tinned biscuits. You know the kind I mean – you hit the tube on the counter, and it springs open?
Many store brand biscuits like this are vegan. Just check the ingredients for butter, milkfat, milk, cream, and eggs. My shortcut method for finding vegan biscuit dough is to look at the bolded allergy info below the ingredients list. If it doesn’t say “contains dairy” or “contains milk ingredients”, you’re good to go.
Making this vegan pot pie couldn’t be simpler.
Start by pressing your tofu well. You want to get as much liquid out as possible, so the tofu will have a nice texture and have room to drink in the veggie broth and herbs during baking. I like to press my tofu with the EZ Tofu Press.
The EZ Tofu Press does an amazing job of not just pressing out a ton of water—1/2 cup on average!—but maintaining the shape of the original tofu block. That makes it much easier to chop your tofu into uniform pieces for even cooking.
Once your tofu is pressed and chopped, you’re ready to saute carrots and onions with plenty of fresh garlic, then add the tofu along with corn, peas, and lots of fresh kale. A few minutes later, you just top things off with biscuit pieces, and bake.
No one needs to know that your vegan holiday entree took less than an hour to make. While the Vegan Pot Pie is in the oven, you can prep your sides! I recommend serving this up with my Easy Orange Cranberry Sauce and a Kale Caesar Salad.
Vegan Pot Pie with a Biscuit Crust
- 2 tablespoons olive oil
- 1 xup chopped sweet onion
- 1 cup chopped carrots
- 3 cloves garlic minced
- 1 block firm or extra firm tofu pressed and cut into 1/2" pieces
- 4 cups chopped kale
- 1 cup corn kernels fresh, frozen, or canned is fine
- 1 cup frozen peas
- 1/2 cup water
- 1 cube Not Chick'n Bouillon (or your favorite veggie bouillon cubes)
- 1 teaspoon dried thyme
- 5 uncooked vegan biscuits (from canned)
- Preheat the oven to 375F.
- In a Dutch oven, heat the olive oil on medium high heat. Add the onions, carrots, and garlic, and cook, stirring occasionally, until the onions start to brown, about 5 minutes.
- Reduce the heat to medium low, and add your tofu to the pan. Cook for a few more minutes.
- Add the remaining ingredients (except for the biscuits). Give everything a good stir, cover the pot, and let the veggies stew, covered, for 6-8 minutes. You’re waiting for the kale to turn bright green and start to wilt. Different pans will take different amounts of time. How long the frozen veggies sat out before you added them can also impact the cooking time here.
- Turn off the heat, and use the back of your spoon to pat down the veggie/tofu mixture until it has a flat-ish top.
- Separate your biscuit dough, and cut each biscuit into quarters. Scatter the biscuit pieces over the top of the tofu mixture, and bake for 22-25 minutes.