Vegan Beefless Pot Pie
This Vegan Beefless Pot Pie is a hearty casserole featuring seasoned plant-based meat, root vegetables, and cauliflower in vegetable broth, topped with a fluffy cheesy biscuit crust baked until golden.
Total
1h 5mServings
9This Vegan Beefless Pot Pie is a hearty casserole featuring seasoned plant-based meat, root vegetables, and cauliflower in vegetable broth, topped with a fluffy cheesy biscuit crust baked until golden.
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Heat your oven to 350F.
Place the flour, thyme, and nutritional yeast flakes, salt and pepper in a large plastic ziplock bag. Shake to mix together. Add the thawed Beefless Tips and shake to coat.
Add the vegetable oil to a large pot, over medium heat. Add the flour-coated beefless tips, reserving the leftover flour. Cook the beefless tips until browned on both sides, about 5 minutes. Remove the cooked beefless tips to a plate. Set aside.
To the same pot add the chopped onion, carrots, potatoes, celery and cauliflower. Add a little more oil if necessary. Stir together and top with the 2 bay leaves. Cook and stir gently, until the veggies are slightly tender. Pour the remaining flour mixture (from the ziplock baover the veggies and stir to coat.
Add the vegetable broth, bring it to a boil and then reduce down to simmer. Continue to simmer until the liquid thickens. Add the frozen corn and peas. Pour into a 9x13 casserole dish.
Prepare the biscuit topping by combining the flours, baking powder, baking soda, and salt in a food processor. Pulse to combine. Add the vegan butter. Pulse until the mixture forms small pea-size crumbles. Add the plant-based milk. Pulse to combine. Add the vegan cheese and give it one more quick pulse. This will be a bit sticky.
Distribute the topping evenly across the beefless stew in the casserole dish.
Place in the oven and cook, uncovered, for 35-40 minutes until the topping is golden brown. Remove from the oven and allow it to cool for 5-10 minutes. Serve warm.
Cover and refrigerate leftovers for up to 4 days; reheat covered at 350°F for 15–20 minutes or microwave individual portions until warm.
food processor · 9x13 casserole dish · large pot · plastic ziplock bag
Yes. Assemble the casserole up to step 7, cover, and refrigerate up to 24 hours. Bake at 350°F for 40-45 minutes until the topping is golden brown.
Substitute with crumbled tofu, lentils, mushrooms, or another plant-based meat alternative. Adjust cooking time as needed until the filling thickens properly.
Cover and refrigerate for up to 4 days. Reheat covered at 350°F for 15-20 minutes until warmed through, or microwave individual portions.
Yes. Any shredded vegan cheddar or dairy-free cheese blend works. Some melt faster than others, so check the topping at 35 minutes.
Overmixing the dough after adding the plant-based milk develops gluten and toughens the biscuits. Pulse just until combined, keeping the mixture slightly sticky.
