Vegetable Pot Pie with Vegan Biscuits

1:45:00

This hearty vegetable pot pie is loaded with seasoned tofu, potatoes, mushrooms, carrots, celery and onion. The foolproof biscuit topping makes this classic comfort food fuss-free!

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Ingredients
- Serves 8 +
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Vegetable Stew
260 gram pressed, cubed Extra Firm Tofu
2 1/2 cup Vegetable Broth
2 tablespoon Soy Sauce
2 1/2 tablespoon Vegan Butter
1 piece crumbled Tempeh Bacon
6 quartered Cremini Mushroom
1 chopped Small Onion
1 tablespoon Lemon Juice
250 gram chopped The Little Potato Company® Baby Boomer Potatoes
to taste Salt and Pepper
1 Bay Leaf
1/4 teaspoon Dried Marjoram
1/4 teaspoon Dried Savory
2/3 cup Coconut Cream
Vegan Biscuits
1 1/2 tablespoon Granulated Sugar
1/2 tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Unsweetened Soy Milk , plus 1 Tbsp
1 tablespoon melted Vegan Butter , for topping
Directions HIDE IMAGES
STEP 1
Marinate Extra Firm Tofu (260 gram) in Vegetable Broth (2 1/2 cup) and Soy Sauce (2 tablespoon) for at least 1 hour. Reserve leftover marinade.
STEP 2
In a large skillet, heat Vegan Butter (1 tablespoon) over medium heat. Add Tempeh Bacon (1 piece) and cook, stirring often, until crisp and fragrant. Set tempeh bacon aside and leave any residual butter in the pan.
STEP 3
Add an additional Vegan Butter (1/2 tablespoon) to pan and sauté Cremini Mushroom (6) until golden-brown and tender. Set mushrooms aside and leave any residual butter and mushroom broth in the pan.
STEP 4
Increase heat to medium-high, and add an additional Vegan Butter (1/2 tablespoon) 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.
STEP 5
Add Vegan Butter (1/2 tablespoon) to the pan and cook Onion (1), Celery (2 stalk), and Carrot (2) until onion is tender and translucent. Add Garlic (2 clove) and cook for 1 minute.
STEP 6
Add Unbleached All-Purpose Flour (4 tablespoon) and cook, stirring often, for 2 minutes.
STEP 7
Whisk in remaining vegetable broth and soy sauce from the tofu and Lemon Juice (1 tablespoon), stirring until gravy is smooth.
STEP 8
Add The Little Potato Company® Baby Boomer Potatoes (250 gram), reserved tofu, Dried Marjoram (1/4 teaspoon), Dried Savory (1/4 teaspoon), Bay Leaf (1), and Salt and Pepper (to taste). 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.
STEP 9
Discard bay leaf and stir in bacon, mushrooms, Frozen Green Peas (1/3 cup), Coconut Cream (2/3 cup), and Fresh Parsley (2 tablespoon). Bring to a simmer. Taste and adjust seasoning if necessary. Transfer to an 8x8-inch baking dish.
STEP 10
Preheat oven to 400 degrees F (200 degrees C).
STEP 11
Make the biscuits, combine Unbleached All-Purpose Flour (1 3/4 cup), Granulated Sugar (1 1/2 tablespoon), Baking Powder (1/2 tablespoon), Baking Soda (1/2 teaspoon), and Salt (1/2 teaspoon).
STEP 12
Add the Vegan Butter (1/4 cup) 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.
STEP 13
Add the Unsweetened Soy Milk (3/4 cup) and use a fork to stir the ingredients. Do not over mix. 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-inch thick. Cut out nine 2-inch diameter rounds.
STEP 14
Top stew with biscuits. Brush with Vegan Butter (1 tablespoon) and top with a sprinkle of herbs.
STEP 15
To limit any possible mess, place baking dish on a baking or cookie sheet. Bake for 20-25 minutes. Biscuits should be golden brown on top and cooked all the way through.
STEP 16
Serve and enjoy!
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