Easy 1-Hour Vegan Pot Pie - Failproof & Protein-Rich

This delicious vegan pot pie has a rich & fragrant filling with a secret serving of protein. Comfort food at it best!

Course Main Course

Cuisine American, Vegan

Diet Vegan, Vegetarian

Prep Time 35

Baking Time 25

Total Time 1

Servings

Calories 485kcal

Preheat the oven to 180°C (356°F).
In a large skillet or non-stick pan, heat olive oil over medium-high heat.
1 tablespoon olive oil
Add the chopped onion, garlic, carrot, and celery to the pan and sauté for about 5 minutes, until slightly softened.
4 cloves garlic, 1 onion, 2 medium carrots, 2 ribs celery
Sprinkle in the flour and stir well to combine with the vegetables.
2 tablespoon plain white flour
Add the vegetable stock, potato, thyme, mixed herbs, soy sauce, salt and pepper. Stir to combine.
1 large medium potato, ½ teaspoon fresh thyme, 2 cups vegetable stock, 1 tablespoon soy sauce, ½ teaspoon mixed dry herbs, salt and pepper
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes and carrots are tender but not overcooked.
Remove from heat and set aside.

In another non-stick pan, heat 1 tablespoon of olive oil over medium heat until hot.
1 teaspoon olive oil
Crumble the tofu by hand and add it to the pan.
1 small block firm tofu
Add your tofu seasoning and stir to combine.
½ tablespoon soy sauce, ½ teaspoon fresh thyme, ½ teaspoon garlic powder, salt and pepper
Fry for about 10 minutes, until any excess liquid evaporates and the tofu turns lightly browned.
Add the tofu to the vegetable filling and stir well to combine.

Transfer the filling to a 9-inch pie dish and spread it evenly with a spatula.
Lay the puff pastry sheet over the filling, leaving about 1 inch (2 cm) of overhang around the edges.
1 sheet ready-rolled puff pastry
Trim any excess dough with scissors, and fold the overhang inwards to seal the edges. You can create a crimped edge by pinching the side of the crust between your fingers.
Decorate the top with any leftover pastry (use small cookie cutters for shapes like leaves or stars). Make small incisions across the crust using a sharp knife or fork to allow air to escape. This simple step will prevent the puff pastry from over-expanding.
Brush the pastry with almond milk, (or a mixture of almond milk and maple syrup for a sweeter glaze).
Bake in the preheated oven for about 25 minutes, or until the pastry is golden and flaky.

Adjust as Needed: Cooking time varies depending on how finely chopped your veggies are. If they're big, you can simmer the filling for a little longer.

Add Broth: If your veggies are sticking to the bottom of the pan, add a splash of veggie broth.

Chilled Pastry: Ensure your puff pastry is cold which makes it easier to work with and less likely to tear.

Add small slits: Before popping the pie in the oven, use a sharp knife to create small air vents (holes) across the top.

This recipe serves 4 large or 6 medium portions.