"Turkey" Pot Pie: Vegan Style


I was never really exposed to vegans growing up. A few vegetarians, but no vegans. However working in Seattle with a bunch of mid 20-30's people...I have found more then I ever could have thought! So I'm learning a few new tricks in the kitchen! Here is a vegan-fied "turkey" pot  pie.

You will need:

  • 4 cups vegetable stock
  • 1 cup chopped onion
  • 1 cup small broccoli bunches
  • 1 cup diced raw butternut squash
  • 4 cups diced raw potatoes (bakers, red or Yukon gold)
  • 2 tbs olive oil
  • 3 gloves garlic minced
  • 1/2 tbs oregano
  • 1/4 tbs thyme
  • 1/4 tbs rosemary
  • 1/4 tbs basil
  • 1/4 tbs parsley
  • 1 tbs salt
  • 3 cups diced field roast/tofu/whatever "protein" you want
  • 1 cup almond milk/soy milk
  • 1 1/2 cups uncooked, flat noodles
  • 1/2 cup flour

Heat olive oil in a LARGE pot over medium heat. Add onion, squash, broccoli and garlic. Saute for 5 minutes, until the onions are soft and fragrant.

Sprinkle flour and herbs (oregano, thyme, rosemary, basil, parsley) over veggies, and cook for 1 min.

Add stock, potatoes and salt. Bring to a boil, stirring occasionally, then reduce to simmer and cover with lid. Cook until potato is tender, 20-30 min.

When potatoes are fork tender, add your protein (tofu, field roast etc), noodles and milk. Cover, and cook until noodles are tender, about 10 min.

Once this is all nice and cooked. Remove from heat. And pour/ladle into whatever you will be eating out of. Mini pie tins, ramekins, casserole dish, etc.

Sweet potato biscuit topping:

I didn't have time to make from scratch biscuits, so this is real simple!

  • 2-3 small sweet potatoes (1 cup)
  • Bisquick Mix

Bake the sweet potatoes in the oven or in the microwave. Let them cool (this is a good thing to do while you are making the pot pie filling)

Follow the directions to make the biscuits on the Bisquick box (substituting the milk for almond/soy milk), and add the 1 cup of sweet potato. Mix really well!

Pour out onto counter, kneed 10 times, and roll out to 1/4-1/2 inch the size of your container the filling is in. Place on top. You can also just do drop biscut style for a little more rustic approach. No need to kneed (get it! lol), just take a big spoonful of dough and plop on top of your filling.

Put the pies in the oven at 450 for 12-15 minutes. Until the top of the biscuits are nice and brown and crusty.


Turkey pot pie