This Tofu Vegetable Biscuit Pot Pie post is sponsored by Archer Daniels Midland (ADM) Company. All opinions are my own.
Will you check this out? It’s a biscuit pot pie with a rich and creamy gravy, bright green peas, delightfully chewy cubes of roasted tofu, sweet carrots, savory shiitake mushrooms, and succulent chunks of russet potatoes. The best part? A golden brown biscuit top.
For this recipe, I wanted to streamline everything. Trust me, I know none of you want anything complicated or fussy. First off, all of the vegetables have different cooking times in a traditional pot pie. If you were to cook everything together- it wouldn’t work. The potatoes would be too hard and the peas would be too soft. I’m not into mush and you shouldn’t be either, booger.
To remedy this, I roast the tofu, carrots, and potatoes separately. That gives them a head start. Then I cook the onions a tad bit in the gravy which helps to soften them up. THEN I combine everything including the peas, carrots, mushrooms and celery…that way, after they bake, they stay plump and hold their shape. This provides a nice contrast of textures for the savory pie.
The Topping
Now for the topping, I wanted to cheat because I’m bad, and I know you probably are too. So, I used organic canned biscuits and chopped them up. That’s right, you heard me. I’m not ashamed. And if you knew how many batches of homemade biscuits I’ve made, you would understand. One less bowl to clean up, if you ask me! If you’d like to use either one of the biscuit recipes in my cookbook- knock yourself out! They both would work perfectly for this. I’m just not in the mood.
One other reason why I love this recipe is because while the tofu, potatoes, and carrots are roasting, you have time to put together the rest of the recipe. While it is baking in the oven, you have time to clean up. That way, once it’s done, you can fully enjoy the dish. You are very welcome!
This Tofu Vegetable Biscuit Pot Pie is hearty and satisfying. The tofu in combination with everything else provides a solid punch of protein and is deliciously nutritious. I think once you try this, it will become a new favorite for a busy weeknight dinner. So get on it!
Ingredients
1 (16 oz) package high protein, super firm tofu, cubed into bite-size chunks
2 cups russet potatoes, cubed into bite-size chunks (1 medium-sized potato)
2 cups carrots, cut into large chunks (3-4 medium carrots)*
1 teaspoon sea salt, plus some extra
½ teaspoon freshly cracked black pepper, plus some extra
2 tablespoons nutritional yeast, plus some to garnish
½ teaspoon dried thyme
3 tablespoons olive oil
10 oz bag frozen peas
2 cups chopped shiitake mushroom caps, cut into bite-size chunks (about 8 oz)
2 tablespoons roughly chopped parsley
1 tablespoon rice vinegar
½ cup all-purpose flour
⅓ cup vegan butter, plus some to brush on biscuits
4 cups unsweetened, plain oat or pea milk, plus some to brush on biscuits
2 cups frozen, white pearl onions (about 8 ounces)
1 cup diced celery, including leaves (2 large stalks)
1 lb. can vegan biscuits
Instructions
1. Pre-heat oven to 400 degrees F and line a large baking sheet with parchment paper (use two small ones if needed).
2. Add tofu, potatoes, carrots to the baking sheet. Sprinkle with sea salt, black pepper, nutritional yeast, dried thyme, and olive oil. Gently toss with hands until thoroughly coated. Spread into an even layer with fingers, separating the pieces as much as possible. Roast in the oven for 30-40 minutes, until the potatoes and carrots are fork tender. Once done, set aside.
3. Combine the peas, mushrooms, parsley, and vinegar into a 9 x 13” baking dish. Season with ½ teaspoon sea salt and some freshly cracked black pepper, about ¼ teaspoon unless you prefer less. Set aside.
4. Next, melt vegan butter in a skillet and add flour. Cook over medium heat, stirring frequently with a wooden spatula until the mixture is lightly bubbling, about 5 to 6 minutes. Add pearled onions and celery and mix thoroughly. Cook for an additional 5 minutes to soften the onions, stirring often.
5. Add 2 cups milk and stir until well combined. Once smooth and thick, remove from heat and stir in an additional 2 cups of milk. Mix well and add a pinch of sea salt and some freshly cracked black pepper. Pour over the baking dish of vegetables.
6. Transfer the roasted tofu, potatoes, and carrots into the baking dish and gently mix. Season with salt and pepper to taste. Use back of spoon to evenly smooth top of mixture. Transfer the dish to the baking sheet (in case any filling bubbles over).
7. Lower the oven to 350 degrees F. Remove the biscuits from can and cut a cross into each one and all the way through, creating 4 triangle pieces per biscuit. Beautifully place the biscuit chunks on top of the mixture.
8. Combine 1 tablespoon of melted vegan butter and 2 tablespoons of plant-based milk in a small cup and gently brush over top of biscuits. Sprinkle with a dusting of sea salt and some freshly cracked black pepper and a light dusting of nutritional yeast.
9. Bake for 35 minutes. To brown the tops, crank the heat up to 400 and cook for an additional 10 minutes (a total of 45 minutes). Remove from oven and let stand for 10 minutes. Season with salt, as needed, and serve.
notes
For the larger pieces of carrots, slice in half lengthwise and then into half-moon rounds. You want the chunks to be all the same size (at least close) so that they cook evenly. Same goes for the potatoes. You know?
You could easily divide this up into small ramekins for individual servings, which would be super cute for a dinner party.
Yes, most canned biscuits are vegan. By accident? Probably. But they still are- so there. Of course, if you can find the organic variety, the ingredients will be a little less sketchy. If you are completely opposed to canned biscuits, then one batch of my drop biscuits or golden garlic biscuits will work perfectly for this recipe. Simply make the batter when ready and use an ice cream scoop or spoon to plop it on. Please note that the temperature will need to be higher for the homemade biscuits, so maybe reduce the total cooking time to work with the book recipe.
This dish would work beautifully with a cornbread topping as well. I haven’t tried it and I am just thinking out loud. However, that sounds really bomb, doesn’t it?
For a fun, colorful variation, swap out the russet potatoes for sweet potatoes and add a few cups of shredded kale. Yum.
21 comments
How long do you think this will last in the refrigerator? Can’t wait to try!
Made this last night- the filling was amazing! I used store bought biscuits but next time I’ll definitely make them from scratch. Thanks for the recipe, Timmy!
This dish satisfied my need for some good southern comfort food.I couldn’t find vegan canned biscuits so made up my own and everything was amazing!
Just made this tonight and it was INHALED by everyone, even the die-hard carnivore types that lurk around the dark corners of my kitchen.
I didn’t have tofu (WHO RUNS OUT OF TOFU??) but used some “gardein” chick strips cut in cubes, and made biscuits with a boxed biscuit mix (gasp!) rather than the canned ones (again, it’s what I had).
Insane deliciousness as always. And went together so easy and fast!! Love-Love-Love!
I used cremini mushrooms which might have released too much liquid. The whole thing was quite soupy so the bottom part of the biscuits didn’t cook at all. 🙁 Any tips?
I had the same problem. It was more of a creamy soup with some half baked biscuit pieces. The flavor was still very nice
So the filling should be thick but also juicy- like a gravy. If it was more like a soup then I’m not sure what happened…
Oh man, I am so sorry it took me so long to respond to this. So the bottoms of the biscuit do stay uncooked. That’s a part of the dish (like a cobbler or a pie). As for the mushrooms, they do have a lot of liquid but the consistency should still be thick like gravy. I guess I would just cut back on the milk but then I would be worried it would be too dry? Sorry I can’t help more here!
I am thinking of making this for Easter. Do you think that the veggies and sauce could be made ahead and then the next day, the biscuits could be added and the whole thing baked? Has anyone tried this?
Is there a reason for using oat or pea milk specifically? Can I substitute soy or cashew milk or would it change the texture/flavor too much? TIA!
Yes, I find that oat or pea milk is more creamy than other plant-based milks. You could use another type, but the results won’t be quite as good IMO! Happy cooking!
WE STAN A VEGAN KING. we love it Tim. this was absolutely fantastic. thank you so much from the bottom of my heart for making that big belly vegan food. would love to run into you in NOLA next month.
Made this for some very non-vegan individuals (mom, dad, and friend). They all loved it! As did I. Making it again as I type this. Really comforting, easy, and nostalgic. My mom, who is a die-hard Kansas casserole lover was raving. She even likes the tofu in it, which was an iconic moment for me. Thank you so much, Timmy, for making recipes I can feed my loved ones.
I’m looking to make this gluten-free, do you think I should substitute chickpea or all-purpose gluten free flour for the gravy in equal quantity? GF biscuits easy enough. Red Mill’s has a blend.
Hmmm, for the roux I would choose chickpea flour just to be safe. Depending on the brand, some GF flours used for a roux can have a grainy texture. You could also use sweet white sorghum flour to make the roux- that’s how I make my GF gumbo and it works really well!
My absolute favorite vegan pot pie! So comforting, especially in the winter months.
I am so happy you like the recipe! Thanks for letting me know.
Any replacement for mushrooms? I just don’t like them 🙁
You can omit them! No need to replace necessarily, although a small dice of parsnip or rutabaga, cauliflower florets, or chopped asparagus would be nice!
I made this last night and it was super delicious and easy to throw together!
Hi Carla! Oh, that makes me so happy to hear! Thank you for letting me know. Happy holidays!