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Easier-than-Pie Tofu Pot Pie with Biscuit Topping

What you need: 

1 onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1/2 red bell pepper, chopped
1/2 pound firm tofu, frozen, thawed, squeezed, and chopped
1/2 head cauliflower, chopped
1/3 head broccoli, chopped
2 medium carrots, chopped
1 1/2 cups water + bouillon
salt and pepper, to taste
nutritional yeast, to taste
2 tablespoons vegan butter
1 1/2 cups nondairy milk, divided (I use Unsweetened Silk)
2-3 tablespoons fine flour or cornstarch
1 cup biscuit mix
1 egg replacer (I use 1 1/2 teaspoons Ener-G + 2 tablespoons warm water)

What you do: 

1. Grease a 13x9" baking dish. For filling, saute onion with the garlic in large kettle pot. Add celery, pepper, and tofu. Saute until onion is translucent, and the tofu is browning.
2. Add cauliflower, broccoli, and carrot, then water and seasoning. Cover and cook over medium heat until veggies are tender. Preheat oven to 400 degrees F. Strain veggies out of broth, and add to prepared baking dish.
3. Add 1 cup milk and vegan butter to broth. Heat to a low boil, then reduce to a simmer. Sprinkle the flour or cornstarch a little a time over the surface of the liquid and whisk in quickly to avoid clumps. Heat until edges froth up and it is a little thinner than the consistency you want.
4. Pour sauce over veggies in the casserole dish and mix up a bit. For topping, mix biscuit mix, 1/2 cup milk, and egg replacer with a fork and spread over hot filling. Bake for 20-30 minutes, or until topping is golden and done.
This casserole cooks quickly in the oven because the filling is already cooked and hot. I used cauliflower instead of potatoes because potatoes don't freeze well and I like to put a batch in the freezer to make a quick dinner on weekdays. In that case, you just defrost, put some biscuit dough on top, and voila! Your own homemade frozen dinner!

Preparation Time: 
1-1 1/2 hours
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This was great! I used different veggies and used seitan in place of the tofu since I didn't have any on hand. Even my omni husband loved it, half of it was gone when I got up this morning! I will definitely make this again.  ;)b

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I enjoyed this! I used tofu & nutritional yeast.  Thanks for the recipe!

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I made this for dinner last night with a few adjustments.  I added mushrooms, parsnips, and sweet potato instead of broccoli and cauliflower.  It was very simple and came out perfectly!  I crumbled the biscuit topping instead of trying to roll it out.  I can't wait to eat the leftovers!

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This looks delicious however I am not from US and I would like to know how high is 400F in C.... Thanks, Henny from Holland

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I really improvised with this recipe, but it came out really good.  I like pot pie's, but they take annoying long to make with having to make a pie crust, roll it out, etc.  I really like the premise of the easy biscuit top in this recipe.  I used a regular drop biscuit recipe and just kind of plopped and spread it accross the top and it worked perfectly.  For veggies I used potatoes, carrots, celery, and broccoli becuase that is what I had.  There wasn't much liquid left after simmering my veggies, so I just left in with the veggies when I poured them in the casserole dish and made up my gravy with a new batch of broth...it was perfectly saucy this way.

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This was good. I did change the recipe a bit, since I didn't have any cauliflower or broccoli, I used some potatoes and peas on top of the carrots, celery, onions, etc. The tofu was nice, and then I added thyme, oregano, and basil to the sauce. And just stuffed my face with it =)

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My dad (who's an omni) and I made this pot pie. We followed the recipe with the exception of the tofu. We used Textured Soy Protein instead because he prefers that texture to tofu. To make the recipe even easier we used Pillsbury crescent rolls (accidentally vegan) and pre chopped, frozen veggies. This recipe is a sure winner and taste even better the next day!

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Very good idea. For us, this was something a bit different, but everyone enjoyed it. I substituted some mashed pintos for the protein, and used some taco seasoning in the filling.

Thanks - we'll make this again for sure.

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