Ingredients

2 unbaked vegan pie crusts (homemade or store-bought)

1 1/2 tablespoons olive oil

1 small onion, chopped

4 cloves garlic, minced

5 tablespoons all-purpose flour

1/4 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 1/2 cups vegetable broth

1 1/2 cups unsweetened almond milk

3 cups frozen mixed vegetables (carrots, corn, green beans, and peas)

1 large russet potato, peeled and cut into small chunks

Salt and pepper, to taste

8 ounces cooked tofu cubes

Instructions

Step 1: Preheat your oven to 400°F. Roll out one of the vegan pie crusts and press it evenly into a 9-inch pie pan. Place the pan in the fridge to keep the crust cold while you prepare the filling.

Step 2: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened, about 2 minutes. Add flour, dried rosemary, thyme, and oregano; stir to coat the vegetables.

Step 3: Gradually whisk in the vegetable broth and almond milk, stirring continuously until the sauce thickens, about 2 minutes.

Step 4: Add frozen mixed vegetables and potato chunks to the skillet. Season with salt and pepper. Simmer over medium heat for 10 minutes, stirring occasionally, until vegetables are tender and the sauce thickens.

Step 5: Mix in the cooked tofu cubes, then remove the filling from heat.

Step 6: Pour the vegetable filling into the prepared pie crust. Roll out the remaining pie crust and place it over the filling. Trim any excess dough and press the edges with a fork to seal. Cut several slits in the top crust to allow steam to escape.

Step 7: Bake in the oven for 40-50 minutes, until the crust is golden and the edges are bubbly. If the crust browns too quickly, cover it loosely with foil and continue baking until the filling is cooked through.

Step 8: Remove the pot pie from the oven and let it cool for 5 minutes before serving.

Tips & Variations

For extra flavor, add sautéed mushrooms or fresh herbs like parsley to the filling.

Use gluten-free flour and pie crust to make this pie gluten-free.

Swap the almond milk for any other plant-based milk you prefer, such as soy or oat milk.

Try adding cooked chickpeas or tempeh cubes instead of tofu for a different protein source.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and assemble the pie a day in advance. Keep it refrigerated and bake just before serving to ensure a fresh and warm crust.

Can I freeze the vegan pot pie?

Absolutely. Wrap the unbaked assembled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.