The day I’ve been waiting for is finally here. We’ve got a vegan pot pie on the blog! Veganizing chicken pot pies has been on my to-do list since we went vegan more than 4 years ago. This isn’t quite the rendition I had in mind (I still need to do individual pies with a double pastry crust – Ah! I can’t wait!) but this version is less fussy, basically foolproof, and perfect for Thanksgiving.
We start with a rich and hearty vegan stew: lightly seasoned tofu cubes, tender Creamer potatoes (The Little Potato Company’s Baby Boomers), cremini mushrooms, carrots, celery, onion and peas in a savoury gravy. Top this filling vegetable stew with fluffy biscuits for the ultimate comfort food. November, we are so ready for you.
The biscuit topping is my Savoury Herb Scones, cut into round biscuits instead of triangles. That recipe has proven itself time and time again to be reliable and delicious. For this particular recipe I used vegan butter instead of coconut oil. Coconut oil is a little harder to work with because it’s so sensitive to temperature. Get it a little too warm and it’s liquid, a little too cold and it’s rock solid. Vegan butter is less temperamental and adds phenomenal flavour. Feel free to swap in coconut oil if you prefer!
This is a great make ahead meal. Once refrigerated it’s extremely easy to portion out a big scoop and I was pleasantly surprised by how well it reheats in the microwave. The biscuits remain as soft and fluffy as ever!
This recipe wraps up day 4 of Vegan Mofo 2016. We’re loosely sticking to a theme of comfort food for this first week (as per Vegan Mofo’s suggested “Treat Yourself (and others!)” weekly theme)
Sticking with the theme, here are some of our other favourite comfort food recipes:
- Creamy Vegan Broccoli Soup (currently our most popular recipe)
- Roasted Vegan Thanksgiving Bowl (#2 most popular)
- Cheesy Vegan Potato Broccoli Casserole
- Tofu Noodle Soup
- Vegan Garlic Alfredo
- Easy 1 Hour Vegan Chili
- Healthy Veggie Lentil Shepherd’s Pie
This post is sponsored by . We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes at
- 3/4 350g package extra-firm tofu, pressed and cubed
- 2 1/2 cups vegetable broth
- 2 tbsp soy sauce
- 2 tbsp vegan butter or olive oil, divided
- 1 strip of tempeh bacon, crumbled
- 1/2 227g package (approx. 6) cremini mushrooms, quartered
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 small carrots, chopped
- 2 cloves garlic, minced
- 1/4 cup unbleached all-purpose flour
- 1 tbsp lemon juice
- 250g of The Little Potato Company’s Baby Boomers (approx. 12 Creamer potatoes), cut into small pieces (smaller than quarters)
- pinch salt, to taste
- black pepper, to taste
- 1 bay leaf
- 1/4 tsp dried marjoram
- 1/4 tsp dried savory
- 1/3 cup frozen peas
- 2/3 cup coconut cream
- 2 tbsp fresh parsley, chopped
- 1 3/4 cups unbleached all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup chilled vegan butter + 1–2 tbsp melted vegan butter, for topping
- 3/4 cup + 1 tbsp unsweetened soymilk
- Marinate cubed tofu in 2 1/2 cups of vegetable broth and 2 tbsp soy sauce for at least 1 hour. Reserve leftover marinade.
- In a large skillet, heat 1 tbsp vegan butter over medium heat. Add crumbled tempeh bacon and cook, stirring often, until crisp and fragrant. Set tempeh bacon aside and leave any residual butter in the pan.
- Add an additional 1/2 tbsp of vegan butter to pan and sauté mushrooms until golden-brown and tender. Set mushrooms aside and leave any residual butter/mushroom broth in the pan.
- Increase heat to medium-high, and add an additional 1/2 tbsp butter to the same pan. Add cubed tofu and cook, stirring often, until cubes are golden-brown and crisp on nearly every side. Set tofu aside.
- Add 1/2 tbsp butter to the pan and cook onions, celery, and carrots until onion is tender and translucent. Add minced garlic and cook for 1 minute.
- Add 1/4 cup all-purpose flour and cook, stirring often, for 2 minutes.
- Whisk in remaining vegetable broth + soy sauce from the tofu and lemon juice, stirring until gravy is smooth. Add potatoes, reserved tofu, dried marjoram, dried savory, bay leaf, salt, and pepper. Bring the stew to a boil before turning down to a low simmer. Stir occasionally and cook for 20 minutes (or until potatoes are fork tender.)
- Discard bay leaf and stir in bacon, mushrooms, peas, coconut cream, and parsley. Bring to a simmer. Taste and adjust seasoning if necessary. Transfer to an 8″x8″ baking dish.
- Preheat oven to 400F.
- Combine all dry ingredients.
- Add the chilled vegan butter to the dry ingredients. Use your hands to cut the vegan butter into the ingredient mixture. Continue working the vegan butter into the dry ingredients until the mixture resembles fine crumbs.
- Add the soymilk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling out to 1″ thick. Cut out 9 2″ diameter rounds.
- Top stew with biscuits (3×3). Brush with melted butter and top with a sprinkle of herbs, etc.
- To limit any possible mess, place baking dish on a baking or cookie sheet (in case the stew boils over in the oven.) Bake for 20-25 minutes. Biscuits should be golden brown on top and cooked all the way through.