I love pot pie. Nothing is better on a chilly day. I usually buy Amy’s frozen vegan pot pies at the grocery store. No surprise, this homemade vegan pot pie tastes better than the frozen ones.
For simplicity’s sake, I bake this pot pie in a 9×13″ glass baking dish. You could use several ramekins as well, just reduce the baking time.
Vegetable Pot Pie
Crust adapted from King Arthur Flour
- 5 medium carrots, peeled and sliced
- 3 large celery stalks, sliced
- 10 oz pearl onions, peeled
- 1 cup frozen peas
- 16 oz savory baked tofu, cubed
- 6 tablespoons vegan butter
- 6 tablespoons all-purpose flour
- 2 1/2 cups vegetable stock
- 1 teaspoon minced fresh thyme
- 3 tablespoons snipped fresh chives
- 3 tablespoons minced fresh parsley
- Salt and freshly ground pepper to taste
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon baking powder
- 1/3 cup vegetable oil
- 4 tablespoons water
- Bring a lightly salted pot of water to a boil. Add carrots and cook over medium high heat for 5 minutes. Add celery, pearl onions and peas and cook for an additional 3 minutes. Drain, add cubed tofu and set aside.
- In a saucepan over medium heat, melt the vegan butter. Sprinkle in the flour and whisk until the mixture is thick and golden, 2-3 minutes.
- Slowly whisk in the vegetable stock and bring to a simmer. Cook, stirring often, until smooth and slightly thickened, 4-5 minutes. Remove from the heat and stir in spices. Season with salt and pepper.
- Preheat oven to 400 degrees. Stir together sauce and vegetables. Spoon mixture into a 9×13″ baking dish.
- In a medium bowl, whisk together the flour, salt, sugar and baking powder. In a small bowl, whisk together the oil and water, then pour over the dry ingredients. Stir with a fork and then knead together with your hands. On a flour-dusted surface, roll dough into a 9×13 rectangle with a rolling-pin.
- Bake until bubbling around the edges, 25-30 minutes.