Vegan Tofu Veggie Pot Pie with Cheddar Buttermilk Biscuit Top
Recipe type: Entree, Casserole
Cuisine: American
  • For the tofu filling
  • 1 block tofu, pressed and drained
  • 2 Tbs. + 2 Tbs. chickpea flour
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 2 Tbs. extra-virgin olive oil
  • 2 medium onions, peeled and chopped
  • 3 carrots, peeled and chopped very small
  • 2 stalks celery, chopped
  • 1 cup green beans, chopped into 2- inch pieces
  • ½ pound cremini mushrooms, sliced
  • 1 small zucchini, diced
  • 4 cloves garlic, minced
  • 1 Tbs. tomato paste
  • 1 tsp. dried thyme
  • 2 Tbs. fresh parsley, chopped or 2 tsp. dried
  • ½ tsp. ground cinnamon
  • 2 cups low-sodium vegetable broth
  • 2 tsp. vegan, gluten-free Worcestershire sauce
  • Kosher salt and black pepper to taste
  • For the Biscuit Top
  • 1 package Eat Pastry Buttermilk Biscuit Mix
  • Vegan Butter
  • Non-Dairy Milk
  • 1 cup vegan cheddar shreds
  • 1 tsp. garlic powder
  1. To make the tofu filling: Cut the tofu into small cubes and place in a shallow bowl or dish. Add the chickpea flour, salt and pepper. Toss the tofu so it is coated with the seasoned flour. Heat 2 Tbs. of oil in a large skillet over medium-high heat. Cook the tofu until browned and crisp on all sides, about 8 minutes. Remove the tofu from the pan and set it aside.
  2. Pre-heat the oven to 400 degrees. Add more oil to the pan if it is dry. Add the onions to the pan and sauté until the onions are tinged brown at the edges, about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the celery and green beans and cook for another 3 minutes. Add the mushrooms and cook until they are browned, about 5 minutes. Add the zucchini and garlic and cook another 2 minutes.
  3. Add the tomato paste, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, and then stir in the broth and the Worcestershire sauce. Taste and add salt and pepper, as needed. Return the tofu to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 20 minutes. Transfer to a baking dish and make the biscuit top.
  4. To make the Biscuit Top: Empty one packet of Eat Pastry Buttermilk Biscuit Mix into a large bowl. Add vegan butter and non-dairy milk as directed on the package. Mix in vegan cheese and garlic powder and mix until the dough comes together. Using a spoon or measuring cup sprayed with cooking oil, separate into six equal amounts and place on top of the pot pie. Bake according to the package directions until golden brown.
Recipe by The "V" Word at