I am in love with the comfort of pot pie during the cooler months. Oh, the savory flavors of vegetables cooking together to create a piping hot one-dish meal, fresh out of the oven! This version combines tofu, carrots, celery, and peas in a creamy sauce topped with refrigerator biscuits. It’s so easy; you can whip it up in no time! You don’t even have to clean any extra pots—as you can bake it and serve it in the cast iron skillet. It’s also great served in little individual pot pies, too. Just pair it with a green salad for a quick, yummy meal any night of the week.

Yields 6 servings

Veggie Pot Pie with Biscuit Topping (Vegan)
Save RecipeSave Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, finely diced
  • 1 15-oz package extra firm tofu, pressed*
  • 1 cup frozen peas
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons all purpose flour
  • 2 teaspoons marjoram
  • ½ teaspoon ground mustard
  • ½ teaspoon celery salt
  • ½ teaspoon black pepper
  • Sea salt (to taste, optional)
  • 1 cup water + 1 vegetable bouillon cube
  • 1 ½ cups plant-based milk, plain, unsweetened (i.e., soy or almond)
  • 1 can (approximately 16 oz) refrigerated biscuit dough (look for those containing no milk on the ingredient list, such as Annie’s and Pillsbury’s; or make biscuits from scratch)

Instructions

  1. Heat olive oil in a large cast iron skillet and sauté onions, carrots, and celery for 8 minutes.
  2. Add garlic, peas, tofu, and parsley, and sauté for an additional 5 minutes.
  3. Turn oven to 350 F.
  4. Add flour, marjoram, mustard, celery salt, black pepper, and sea salt (optional) and stir to coat vegetables.
  5. Add water with vegetable bouillon cube and plant-based milk.
  6. Stir well and continue to cook until it’s bubbly and thick—about 2-3 minutes.
  7. Remove from heat and top with refrigerated biscuits—covering surface evenly.
  8. Place on top shelf of the oven and bake until biscuits are golden and cooked through—about 20-25 minutes.
  9. Serve in the cast iron skillet.

Notes

*For directions for pressing tofu, visit this blog: http://sharonpalmer.com/2014-05-20-how-to-use-a-tofu-press/

If you want to make this recipe into individual pot pies, divide filling into 4-8 (depending on their size) individual, oven-proof baking dishes (i.e., ramekins, soup bowls, small skillets) and top with biscuit dough. Bake until golden brown.

Nutrition analysis per serving: 492 calories | 14 g fat | 2 g saturated fat | 0 mg cholesterol | 1021 mg sodium | 70 g carbohydrate | 13 g fiber | 13 g sugar | 26 g protein

7.6.4
129
http://sharonpalmer.com/veggie-pot-pie-with-biscuit-topping-vegan/

 

 

Pin It on Pinterest

Share This