Cheap and Easy Vegan Pot Pie
Ingredients
For the Cauliflower Base:
- 1 medium head cauliflower, roughly chopped
- 5 garlic cloves
- 1 onion, halved
- 2 bay leaves
- 1 quart water
- 1 tablespoon vegetable bouillon, plus more to taste
- 1 stick plant-based butter (optional)
- 1 cup oat milk or other plant milk
- Salt and black pepper, to taste
For the Filling:
- 1 onion, large diced
- 4 celery stalks, sliced
- 4 garlic cloves, chopped
- 2 russet potatoes, peeled and diced
- 1 can butter beans, rinsed
- 2 pounds mixed frozen vegetables
- 1 tablespoon poultry seasoning
- 1 teaspoon granulated onion
- ¼ teaspoon turmeric
- Pinch of smoked paprika
- Black pepper, to taste
- 1–2 tablespoons oil (optional, or use water for oil-free)
For the Protein:
- 1 or 2 blocks extra-firm tofu, pressed and diced
- Oil, salt, pepper, and poultry seasoning for roasting
For the Topping (Option 1: Puff Pastry):
- 1 sheet vegan puff pastry, thawed
- 1 teaspoon agave
- 1 teaspoon oil
For the Topping (Option 2: Breadcrumbs):
- 2 cups panko
- 3 tablespoons nutritional yeast
- 1 tablespoon oil
Instructions
- Make the Cauliflower Base:
- Combine the cauliflower, garlic, onion, bay leaves, water, and bouillon in a pot.
- Bring to a boil and simmer until the cauliflower is very tender.
- Remove the bay leaves.
- Transfer the mixture to a blender.
- Add the plant butter (if using) and oat milk.
- Blend until completely smooth.
- Season with salt and pepper to taste.
- Roast the Tofu:
- Preheat the oven to 375°F (convection).
- Toss the diced tofu with a little oil, salt, pepper, and poultry seasoning.
- Spread on a parchment-lined sheet pan.
- Roast for 30 to 40 minutes, until lightly browned.
- Cook the Vegetables:
- In a large Dutch oven, warm a little oil (or use water for oil-free).
- Add the diced onion and celery and cook until softened.
- Add the chopped garlic and diced potatoes and cook briefly.
- Pour in the cauliflower base and bring to a gentle simmer.
- Season and Add Remaining Vegetables and Tofu:
- Stir in the rinsed butter beans, frozen vegetables, poultry seasoning, granulated onion, turmeric, smoked paprika, and black pepper.
- Add the roasted tofu.
- Adjust seasoning to taste.
- Prepare the Topping:
- For Puff Pastry:
- Place the thawed puff pastry sheet over the filling in the pot or baking dish.
- Score the top of the pastry lightly with a knife, creating a decorative pattern.
- Mix the agave and oil, and brush over the puff pastry.
- For Breadcrumbs:
- Toss the panko breadcrumbs with nutritional yeast and oil.
- Spread on a sheet pan and toast in the oven for 5 minutes.
- Scatter over the top of the pot pie filling.
- Bake the Pot Pie:
- Transfer the pot or baking dish to the oven.
- Bake at 375°F (convection) for about 30 minutes, until bubbling and golden on top.
- Allow to rest briefly before serving.
Video Description
Cheap and Easy Family Pot Pie is packed with veg and most importantly DELICIOUS! Recreated from memory of what I used to eat growing up. It's built with everyday ingredients. This comforting and super filling pot pie relies on pantry staples rather than costly additions. Great for weeknight meals or holiday gathering. You can freeze and have made a day or two ahead to pop in the oven.
https://dereksarno.com/
Ingredients
Base
• 1 medium head cauliflower, roughly chopped
• 5 garlic cloves
• 1 onion, halved
• 2 bay leaves
• 1 quart water
• 1 tablespoon vegetable bouillon, plus more to taste
• 1 stick plant-based butter (optional)
• 1 cup oat milk or other plant milk
• Salt and black pepper
Filling
• 1 onion, large diced
• 4 celery stalks, sliced
• 4 garlic cloves, chopped
• 2 russet potatoes, peeled and diced
• 1 can butter beans, rinsed
• 2 pounds mixed frozen vegetables
• 1 tablespoon poultry seasoning
• 1 teaspoon granulated onion
• ¼ teaspoon turmeric
• Smoked paprika, pinch
• Black pepper, to taste
• 1–2 tablespoons oil, optional
Protein
• 1 or 2, block extra-firm tofu, pressed and diced
• Oil, salt, pepper, and poultry seasoning for roasting
Topping
Option 1: Puff Pastry
• 1 sheet vegan puff pastry, thawed
• 1 teaspoon agave
• 1 teaspoon oil
Option 2: Breadcrumbs
• 2 cups panko
• 3 tablespoons nutritional yeast
• 1 tablespoon oil
Preparation
1. Make the cauliflower base:
Combine the cauliflower, garlic, onion, bay leaves, water, and bouillon in a pot. Bring to a boil and simmer until the cauliflower is very tender. Remove the bay leaves and transfer the mixture to a blender. Add the plant butter (if using) and oat milk. Blend until completely smooth. Season with salt and pepper.
2. Roast the tofu:
Heat the oven to 375°F. Toss the tofu with a little oil, salt, pepper, and poultry seasoning. Spread on a parchment-lined sheet pan and roast for 30 to 40 minutes, until lightly browned.
3. Cook the vegetables:
In a large Dutch oven, warm a little oil (or use water). Add the onion and celery and cook until softened. Add the garlic and potatoes and cook briefly. Pour in the cauliflower base and bring to a gentle simmer.
4. Season and add the vegetables:
Stir in the butter beans, frozen vegetables, poultry seasoning, granulated onion, turmeric, smoked paprika, and black pepper. Add the roasted tofu and adjust seasoning to taste.
5. Prepare a topping:
For puff pastry: Place the sheet over the filling, score lightly, and brush with agave mixed with oil.
For breadcrumbs: Toss the panko with nutritional yeast and oil. Toast in the oven for 5 minutes and scatter over the top.
6. Bake the pot pie:
Transfer the pot or baking dish to the oven and bake at 375°F for about 30 minutes, until bubbling and golden on top. Allow to rest briefly before serving.