Easy Vegan Pot Pie (with GF variation)

I made this a couple of weeks ago and had several requests for the recipe, so I replicated it in order to write it down. Yes, I am one of those people who cooks by just mixing things together 🙂 . But this one is easy enough that it came together again nicely. It’s a perfect cold-weather dish, and since it’s actually raining in Southern CA today, it was perfect timing.

This is the original version ~ the filling has an amazing herby flavor, and I used puff pastry for the crust.


I wanted to make a second one that was gluten-free, so I made a homemade gluten-free crust from this recipe. Full confession time – I overworked the crust and it fell apart, thus the blobs of pastry on the top. Follow the instructions and let it just barely come together and it will be fine. But even in pieces, it still tasted  good!


Easy Vegan Pot Pie

  • Pastry crust of your choice
  • 1 lb. tofu (my favorite is extra firm sprouted tofu)
  • 1/4 cup tamari or soy sauce
  • 1-2 tablespoons grapeseed or avocado oil
  • dash of salt
  • 1/2 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 small potatoes, diced
  • 1/2 cup corn
  • 1 cup of another veggie (turnip, sweet potato, yam, yellow beet, etc)
  • 1/2 teaspoon ground sage (or 1/2 tablespoon fresh)
  • 1/2 teaspoon dried oregano (or 1/2 tablespoon fresh)
  • 1/2 teaspoon dried thyme (or 1/2 tablespoon fresh)
  • 1 bay leaf
  • 2 cups broth (veggie or vegan chicken)
  • 1 tablespoon flour (gluten-free for a gf pot pie)
  • 2-3 tablespoons nutritional yeast
  • dash of pepper or cayenne (optional)

Preheat the oven to 475 degrees. Cut the tofu into small cubes and toss with the tamari. Put it on a parchment covered baking sheet and pour any excess tamari over it. Bake for about 15 minutes, until the tamari is absorbed and the tofu looks dry. Mine looked like this:


Remove from the oven and set aside.

Heat the oil in a large pan. Add the onion, garlic and a dash of salt, and saute until translucent, about 5 minutes. Add the carrots and celery and saute for another 5 minutes. Add the rest of the veggies, spices and the bay leaf and cook for a few minutes more. The vegetables don’t need to be completely soft, as they will cook more in the oven. Add the broth and bring to a boil. Add the flour and nutritional yeast and stir in well. The sauce will thicken in a minute or two. If it gets too thick, add a little more broth or some water. You want there to be some sauce left with the vegetables. You can add a dash of pepper or cayenne if you want also. The mixture probably doesn’t need any more salt, due to the salt added earlier and the saltiness of the tamari.

Place your crust in a pie plate and fill with the veggie mixture. (Make sure you remove the bay leaf!) Add the top crust or lattice and cover with foil or parchment. Bake at 425 degrees or 20-30 minutes, removing the covering halfway through. It will be done when the top is lightly browned. Let cool for a few minutes before serving.

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