Main Dishes

Tofu Pot Pie

Vegan Pot Pie

Tofu Pot Pie

Recipe by Jennifer-JuneCourse: Main Dishes


Prep time


Cooking time






  • 1 Tablespoon Olive Oil

  • 1/4 cup fresh parsley, chopped

  • 1 teaspoon Sea Salt

  • 2 Teaspoon Nutritional Yeast

  • Pinch Freshly Ground Black Pepper

  • 1 cup Vegetable Broth

  • 2 Cloves Garlic – minced

  • 1 Small Onion (red or yellow)

  • 1 Stalk Celery – chopped

  • 1 Large Carrot – diced

  • 1/2 Cup Broccoli Florets

  • 1/4 Cup Fresh or Previously Frozen Peas

  • 4-6 Baby Potatoes (red or white) or 2 Large Russets – cubed

  • 1 cup extra-firm tofu, cubed

  • 6 personal size pie crusts in tins


  • Sauté onions, garlic, and celery in olive oil until it starts to become translucent.
  • Add carrots, potato, salt, and pepper. Reduce heat to low and simmer covered for 10 minutes or until potatoes and carrots are just tender but not soft. Stir frequently.
  • Add Tofu, broccoli, peas, yeast, and broth. Cook for about 3-5 more minutes. Transfer mixture and its liquids into pie dishes
  • Brush with reserved butter. Cover and bake for about 20 minutes. Uncover and bake another 5-7 minutes or until the crust is golden brown.

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