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.
The beauty of this recipe is its versatility. You can really make it using any ingredients that you have on hand. If you don't have kale, use collard greens instead. If you substitute a less hardy leafy green, like spinach or Swiss chard, just reduce the cooking time, so you don't overcook the greens.
Serving: 1g | Calories: 661kcal
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Course Main Course
Cuisine Holiday, Vegan
Keyword tofu pot pie, vegan holiday recipe, vegan pot pie
Vegan Pot Pie with a Biscuit Crust from Glue & Glitter, https://www.glueandglitter.com/vegan-pot-pie-biscuit-crust/