Classic vegan pot pie with herb crust is the cozy centerpiece I make for company — seasoned tofu, potatoes, and vegetables folded into a savory filling under a fragrant golden crust. Nobody misses the chicken, and everybody fights over the crust.
There’s nothing quite like the cozy embrace of a classic pot pie, and this vegan version is here to prove that plant-based comfort food is second to none. Tucked beneath a golden, flaky crust made with fresh herbs, you’ll discover a hearty medley of tender vegetables and savory browned tofu swimming in a rich, umami-packed gravy. It’s the perfect centerpiece for a holiday meal, a Sunday dinner, or any night you’re craving something deeply satisfying and delicious.
Ingredients
• For the Filling
• 2 cups / 300g (10.6 oz) diced potatoes
• 1 cup / 130g (4.6 oz) sliced carrots
• 3 Tbs / 45ml (1.5 fl oz) olive oil, divided
• 16 oz / 450g firm tofu, drained and cubed
• ¼ cup plus 2 Tbs / 90ml (3 fl oz) tamari or soy sauce, divided
• ½ tsp / 1.5g (0.05 oz) granulated garlic, divided
• ⅛ tsp / 0.25g (0.01 oz) cayenne pepper
• 2 cups / 150g sliced mushrooms
• 2 cups / 320g (11.3 oz) diced onions
• 1 cup / 90g (3.17 oz) chopped broccoli
• 2 cloves garlic, minced, about 2 tsp
• ¼ cup / 30g (1.06 oz) all-purpose flour
• 2 cups / 480ml low-sodium vegetable broth
• ½ cup / 120ml (4.1 fl oz) plain, unsweetened vegetable milk
• 3 Tbs / 45ml (1.5 fl oz) dry red wine
• 1 Tbs chopped fresh thyme
• 1 Tbs chopped fresh sage
• 1 tsp / 5ml hoisin sauce
• ½ tsp / 2.5ml (0.1 fl oz) vegan Worcestershire sauce
• For the Herb Crust
• 1 ¼ cups / 150g (5.3 oz) all-purpose flour
• ½ cup / 100g (3.5 oz) cold vegetable shortening, cut into small pieces
• 1 tsp (5 ml) chopped fresh rosemary
• 1 tsp chopped fresh sage
• 4 Tbs / 60ml (2 fl oz) ice-cold water
Instructions
1. Preheat your oven to 375°F / 190°C.
2. Place the diced potatoes and carrots in a medium pot of boiling salted water. Cook for 10 minutes until tender-crisp, then drain and set aside.
3. While the vegetables cook, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown. Stir in 2 tablespoons (30 ml / 1 fl oz) of tamari, ¼ teaspoon of granulated garlic, and the cayenne pepper. Cook for 1 minute until the liquid has evaporated. Remove tofu from the skillet and set aside.
4. In a large Dutch oven or pot, heat another tablespoon of olive oil over medium heat. Add the mushrooms and cook for 2-3 minutes. Add the diced onions, chopped broccoli, and minced garlic, and sauté for 6-7 minutes until the onions have softened.
5. Add the final tablespoon of olive oil. Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
6. Gradually whisk in the vegetable broth and vegetable milk until smooth. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens into a rich gravy.
7. Stir in the remaining ¼ cup of tamari, red wine, fresh thyme, fresh sage, hoisin sauce, vegan Worcestershire sauce, and the remaining ¼ teaspoon of granulated garlic. Gently fold in the cooked potatoes, carrots, and browned tofu.
8. Pour the filling into a 2-quart casserole dish and spread evenly.
9. To make the crust, combine the flour, cold shortening, rosemary, and sage in a bowl. Use a fork or your fingertips to cut the shortening into the flour until it resembles coarse crumbs. Stir in the ice-cold water, one tablespoon at a time, until a dough forms.
10. On a lightly floured surface, roll the dough out to be slightly larger than your casserole dish. Drape the crust over the filling, trim any excess, and crimp the edges if desired. Use a knife to cut a few small slits in the top for steam to escape.
11. Bake for 45 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly. Let the pot pie rest for 10 minutes before serving.
Nutritional Information
• Nutrition Information
• Calories: 394
• Protein: 12 g
• Total Fat: 22 g
• Saturated Fat: 6 g
• Carbohydrates: 36 g
• Cholesterol
• Sodium: 978 mg
• Fiber: 4 g
• Sugar: 5 g
Pro Tips
• For an extra flaky crust, use ice-cold vegetable shortening and ice-cold water. The cold fat creates steam pockets as it bakes, resulting in a lighter, flakier texture.
• Feel free to customize the filling with your favorite seasonal vegetables. Peas, corn, or green beans make excellent additions. Add them along with the broccoli.
• The filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Simply assemble with the freshly made crust and bake when ready.
FAQ
Q: Can I make this pot pie without tofu
A: Absolutely! For a soy-free version, you can substitute the tofu with 1.5 to 2 cups (480 ml) of cooked chickpeas, lentils, or a mix of hearty mushrooms like cremini and portobello. A store-bought plant-based ground ‘meat’ would also work well; simply brown it and add it to the filling.
Q: How can I make this pot pie gluten-free
A: To make this recipe gluten-free, use a 1-to-1 gluten-free all-purpose flour blend for both the gravy thickener and the herb crust. Also, ensure you are using gluten-free tamari, as some soy sauces contain wheat.
Q: Can I prepare this vegan pot pie in advance
A: Yes, this is a great make-ahead meal. As mentioned in the pro-tips, you can prepare the entire filling up to two days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply make the fresh crust, assemble the pie, and bake as directed.
Q: Is this vegan pot pie a good source of protein
A: Yes, thanks to the 16oz (454 g) of firm tofu, this pot pie provides a solid source of plant-based protein, with 12 grams (0.42 oz / 11.9 g) per serving. The combination of tofu and various vegetables makes for a well-rounded and satisfying vegetarian meal.
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Classic Vegan Pot Pie with Herb Crust
Ingredients
Method
- Preheat your oven to 375°F / 190°C.
- Place the diced potatoes and carrots in a medium pot of boiling salted water.
- Cook for 10 minutes until tender-crisp, then drain and set aside.
- While the vegetables cook, heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium-high heat.
- Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown.
- Stir in 2 tablespoons (30 ml / 1 fl oz) of tamari, ¼ teaspoon of granulated garlic, and the cayenne pepper.
- Cook for 1 minute until the liquid has evaporated.
- Remove tofu from the skillet and set aside.
- In a large Dutch oven or pot, heat another tablespoon of olive oil over medium heat.
- Add the mushrooms and cook for 2-3 minutes.
- Add the diced onions, chopped broccoli, and minced garlic, and sauté for 6-7 minutes until the onions have softened.
- Add the final tablespoon of olive oil.
- Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
- Gradually whisk in the vegetable broth and vegetable milk until smooth.
- Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens into a rich gravy.
- Stir in the remaining ¼ cup of tamari, red wine, fresh thyme, fresh sage, hoisin sauce, vegan Worcestershire sauce, and the remaining ¼ teaspoon of granulated garlic. Gently fold in the cooked potatoes, carrots, and browned tofu.
- Pour the filling into a 2-quart casserole dish and spread evenly.
- To make the crust, combine the flour, cold shortening, rosemary, and sage in a bowl. Use a fork or your fingertips to cut the shortening into the flour until it resembles coarse crumbs.
- Stir in the ice-cold water, one tablespoon at a time, until a dough forms.
- On a lightly floured surface, roll the dough out to be slightly larger than your casserole dish. Drape the crust over the filling, trim any excess, and crimp the edges if desired. Use a knife to cut a few small slits in the top for steam to escape.
- Bake for 45 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly.
- Let the pot pie rest for 10 minutes before serving.
