Easy Vegan "Turkey" Pot Pies- The Ultimate Holiday Comfort Food!
Cozy, hearty, and full of classic holiday flavour - this Vegan “Turkey” Pot Pie is everything you love about comfort food, made completely plant-based. Tender vegetables and savoury shredded tofu are simmered in a rich gravy and topped with fluffy, golden biscuits for a southern-inspired twist. It’s easy to make ahead, perfect for sharing, and sure to impress both vegans and non-vegans alike!
Equipment
- Silicone baking sheet liner (highly recommend investing in some- so easy to clean!)
Ingredients
For the Filling
- 1 350g block of extra firm tofu
- 2 cloves garlic minced
- 2 medium carrots diced
- 1 medium onion diced (I prefer sweet onions)
- ½ cup frozen peas
- ½ cup frozen corn
- 1 tsp poultry seasoning
- ½ tsp salt
- 3 ¼ cups vegetable broth
- ½ cup soy milk
- ½ tsp onion powder
- 2 tsp garlic powder
- ½ cup nutritional yeast
- 2 tbsp tamari or soy sauce
- ⅓ cup all-purpose flour
For the Biscuits
- 1 cup soy milk
- 2 tsp lemon juice
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold vegan butter cubed
For the Topping
- ¼ cup vegan butter melted
- 2 cloves garlic minced
- 2 tbsp parsley chopped
- vegan parmesan optional, but highly recommended
Instructions
- Prepare the Filling. Heat a large sauce pan or deep skillet over medium heat and, when ready, add a tbsp of oil to the pan. Once warmed, add in the garlic, peas, carrots and onion and sauté for a couple minutes. Then, shred the tofu into the pan (it should be shredded to resemble chunks of chicken or turkey).Add in the salt and poultry seasoning and stir to combine. Continue sauteing until the vegetables are softened.
- Preheat the oven to 425℉.
- Now, add in all remaining ingredients EXCEPT the flour. Stir to combine well.Now, add in the flour and stir again and bring to a simmer. Continue to let mixture simmer (stirring occasionally) while you prepare the biscuits. The mixture will begin to thicken as it cooks.
- Prepare the biscuits. In a measuring cup, stir the soy milk and lemon juice together. Let this sit to curdle.
- Meanwhile, in a large mixing bowl, whisk the flour, baking powder and salt together. Once combined, cut in the cubed butter with a pastry cutter (ideally) or knife. You should have a consistency that just resembles coarse crumbs.
- Now, add in the soy milk/lemon juice mixture to the bowl with the flour. Stir with a sturdy spoon (I use a wooden spoon), just to combine. Be careful to avoid overmixing or you will be left with dense biscuits.
- Once combined, the dough should be slightly wet to the touch. Dust a work surface with flour and then dust the dough itself lightly with additional flour as you remove it from the mixing bowl and place onto your work surface.
- Carefully spread out the dough with your hands into a rectangle, approximately 1/2 inch thick. Take a glass and press out dough rounds. This recipe usually yields about 8 biscuit rounds.
- Now that your Filling mixture should have thickened, scoop the mixture out into your ramekins. Top each ramekin with a dough round.(Any extra biscuits can be baked alongside the ramekins in the oven).
- Add the ramekins to a lined baking sheet, in case they overflow while baking.
- Mix together the vegan butter and garlic. Using a silicone basting brush, spread the butter mixture generously over the biscuits. Top with vegan parmesan, if desired.
- Bake the ramekins in your oven for about 16 minutes. The biscuits will have browned lightly and the mixture should be just starting to bubble. Garnish with chopped parsley, if desired. Enjoy!
Notes
For best results: I recommend working with a cold mixing bowl, pastry cutter and cold butter when working your biscuit dough. I usually chill my bowl and pastry cutter in the fridge about an hour before I begin prep, though it's not necessary for good results. Handle the dough as little as possible for the most fluffy biscuits.
Don't have ramekins? You can get away with an 8"x8" cake pan, pie plate or a couple loaf pans in a pinch. Simply pour the filling in and then top with the biscuit rounds.
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