Okay, so I have discovered that it is near impossible to get a good photo of the inside of a pot pie. So, for now, just trust me that this vegan pot pie is TO DIE FOR.


1 Hours    

  • 1 1/2 lbs super firm sprouted tofu (can be substituted for firm or extra firm, just consider adding 5-10 minutes to roast time)

  • 1  package of lard-free refrigerated pie crust, otherwise you will have to make your own (please note: this recipe yields two pies. The other half may be frozen)
  • 2 tablespoons vegetable oil
  • 2 medium yellow onions
  • 5 celery hearts, cut crosswise at about 1/4 inch thick
  • 2 tablespoons nutritional yeast (if using)
  • 2 cups Better than Bouillon Seasoned Vegetable Base
  • 1 1/2 cups rice or soy evaporated milk substitute (this can be done one of two ways and both yield the same great taste: option one or option two)
  • 1/3 cup Earth Balance Original Buttery Spread
  • 1 teaspoon ground thyme
  • 9 tablespoons all-purpose flour
  • 1/4 cup sherry cooking wine
  • 1 (12 oz) package of frozen peas, not thawed
  • 1 (12 oz) package of frozen carrots, not thawed
  • 1 (12 oz) package of broccoli and cauliflower mix, not thawed
  • Salt and pepper to taste


45 Minutes

  1. Prepare tofu. Pre-heat oven to 400 degrees. Dry tofu on counter for 15-20 minutes by pressing it between paper towels, replacing as they soak. Line a baking sheet with parchment paper.

  2. Dice tofu into 1/2 – 1 inch chunks and arrange on baking sheet. Roast for 20 minutes, flipping half way through. Remove from oven and set aside while you prepare the rest of the pot pie.
  3. Keep oven at 400 degrees and adjust oven rack to low-center position.
  4. Heat oil in a large (preferably deep) sauce pan. Add onions, celery and nutritional yeast; sautéing until just tender, about 5 minutes. Transfer to a large bowl and mix with tofu.
  5. Next, microwave vegetable base and evaporated milk substitute in a microwave safe dish for 4 minutes. While this heats, prepare roux.
  6. Heat butter in the sauce pan, whisking in flour and thyme until golden, about 1 minute. Add broth and milk mixture, bringing it to a simmer and whisking continuously, about another minute. Remove from heat and stir in sherry wine. Salt and pepper to taste, noting that it should take a little saltier than desired as this will mellow out once all other ingredients are mixed.
  7. Add tofu mixture, peas, carrots, broccoli and cauliflower to the sauce.
  8. Divide mixture amongst two pie crusts, or reserve half for freezing. Don’t forget to add 4 slits to the top of the pie! This releases the steam while it cooks!
  9. Bake for 40-45 minutes, until pastry is golden brown and the filling is bubbling!
  10. Let cool for 20-30 minutes, if you have the patience!

Additional Cooking Instructions

Did you try this recipe? Or have questions? Comment below!

Like what you see? Leave a comment!