Vegan pot pie after being baked
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Vegan Pot Pie with Tofu and Veggies

A hearty vegan pot pie made with tofu and veggies in an oil based pie crust.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: vegan
Servings: 6 slices
Calories: 418kcal
Author: Cassidy Reeser, RDN, LDN


  • 1 large russet potato, diced
  • 1 can vegetable broth (15 ounces)
  • 1 tablespoon olive oil
  • 2 stalks celery, diced
  • 1/2 yellow onion, diced
  • 1 block (14 ounces) tofu, drained and cut in cubes
  • 2 tablespoons all purpose flour
  • 1 tablespoon soy sauce
  • 12 ounces frozen classic mixed vegetables
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • black pepper, to taste
  • salt, to taste
  • 1 recipe vegan oil pie crust


  • Preheat the oven to 350 degrees F. 
  • Combine the potatoes and vegetable broth in a medium sauce pan. Bring to a boil and simmer until al dente, about 10 minutes. When cooked through, drain the potatoes, making sure to reserve the vegetable broth. 
  • Meanwhile, in a large pan heat the oil over medium heat. Saute the celery, onions, and cubed tofu for 5 minutes, stirring occasionally. 
  • Add the flour to the oil, celery, and onions. Stir for about a minute to brown the flour. 
  • Slowly mix in the reserved vegetable broth. Make sure to mix in the vegetable broth very slowly while whisking to prevent lumps from forming. 
  • Stir in the soy sauce, cooked potatoes, frozen mixed vegetables, and fresh thyme and rosemary. Bring to a boil, then reduce to a simmer. Simmer until the sauce is thickened to a gravy-like consistency, stirring occasionally. This will take about 3-5 minutes. 
  • Taste and adjust for salt and pepper as desired.
  • Prepare your pie crust according to recipe instructions. If using the Cozy Peach Kitchen Pie crust: place the bottom layer of the pie dough in a pie dish, patting it into the dish as need. Fill with the vegan pot pie filling. Place the second pie dough layer on top and trim off excess. Press the edges of each pie dough lightly together to seal. Cut 1-2 small slits in the middle for venting.
  • Bake at 350F for 50 minutes to 1 hour, checking occasionally to prevent burning. The pie is ready when it's golden brown. Allow to cool for 10 minutes before serving.


Serving: 1slice | Calories: 418kcal | Carbohydrates: 52g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Sodium: 684mg | Potassium: 500mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3110IU | Vitamin C: 15.8mg | Calcium: 57mg | Iron: 4.7mg