Vegan Veggie Pot Pie

Warm, comforting, savory and delicious. An easy pot pie that you can put together and serve in an hour. This recipe makes enough for 2 10-inch round pans and will serve 8 people. Half it for a smaller group!


  • ⅓ cup olive oil
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 3 carrots peeled and diced
  • 6 TBSP AP flour
  • 3 cups veg or faux chicken broth
  • ½ tsp sage
  • ½ tsp thyme
  • ½ tsp oregano
  • 1 cup unsweetened non-dairy milk
  • 1 bag (10-12 oz) frozen peas
  • 1 bag (10-12 oz) frozen corn
  • 1 container firm or extra firm tofu, drained and diced (can be done without)
  • salt and pepper to taste

Biscuit topping

  • 4 cups flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 2 TBSP chives or dill (optional)
  • 1 stick cold butter, diced
  • 1.5+ cups non-dairy milk


Heat olive oil over medium heat. Add onion, celery, and carrots and sauté until carrots are slightly soft.

Add flour and gently fold vegetables in flour until it evens out. If this makes you nervous, you can remove the vegetables from the oil and set them aside, and then put them back after you make the roux.

Add broth and herbs, turn heat up slightly, and stir until it thickens.

Slowly add milk, whisking until it thickens, then turn down the heat to low and allow to simmer while you make the biscuits.

Preheat oven to 425* Make biscuits by combining dry ingredients and then cutting in the butter. Add milk slowly until dough forms. Press out dough on a floured surface to about ½ inch thick and cut 10-12 rounds.

Add 1/2 of the frozen veg and half of the thickened gravy into each of your baking pans. Fold gently. Top each with ½ of the biscuits.

Bake for 25-30 minutes until biscuits are your desired level of golden or your family wants food.

I like pepper 😉

Dairy Free Chocolate Pie


  • one container (12.3 oz) firm tofu 
  • 1 tbsp cocoa powder
  • 3 tbsp chocolate syrup
  • 1 1/2 cup dark chocolate chips
  • 2 tbsp non-dairy milk
  • ¼ cup agave syrup
  • ½ cup peanut butter
  • 1 prepared vegan pie crust, regular, graham cracker, or oreo


  • Melt the chocolate. I do this in the microwave for this recipe, in 10 second intervals, stirring between. You may even need to decrease that as it gets close.
  • Add drained tofu (no need to press) to food processor or blender and blend briefly.
  • Add the remaining ingredients and blend until smooth. If it won’t mix or won’t get smooth add another tablespoon of milk.
  • Pour into prepared pie crust.
  • Refrigerate for 5-6 hours minimum.

Vegan Breakfast Casserole

Photo: Dave Irving

This is one of the most searched for posts on The VeganAsana, so it is always good for a repost, and we had it last night for dinner!

It’s an easy recipe, but it does take about 2 hours to cook. I  use a half-steamer disposable foil tray for cooking this, just because it is a little hard to clean out of a pan.

If you want to be extra, you can use fresh potatoes, shredded, but we like it with tater tots. We are just classy like that.

Breakfast Casserole

2 blocks firm or extra firm tofu, drained
¼ cup unsweetened soy milk
1 package of your favorite faux sausage (this time I used Lightlife)
1 package frozen hash browns or tater tots
1 medium onion, diced
Other veggies to taste: red pepper, spinach, kale, mushrooms
1/4 cup nutritional yeast
1 tsp turmeric
1/2 tsp cumin
2 tsp black salt
1 tsp smoked paprika
Daiya or other cheese (yesterday, I used Follow Your Heart)

Depending on the form of your fauxsage, you may want to fry it first. Most of the “patties” don’t require that.

Place tofu in food processor or blender with the soy milk. Pulse until fully broken up and liquidy. You actually *can* stop earlier if you want your tofu to be more chunky and to sit on top of the potatoes. We like ours to sink between the tater tots, but that does require additional baking time to wait on it to set up.

Fold in nutritional yeast, turmeric, cumin, and salt.

If you are using a standard baking dish, cover the bottom with parchment paper. Add veggies (except spinach/kale – that you would place in a layer on top of the tofu) to hash browns or tater tots. Add tofu mixture and spread evenly. Sprinkle on or place sausage. Cover with vegan cheese.

Cover with foil and cook at 375* for an hour. Remove foil and continue cooking until heated through and the tofu has mostly firm back up.

Remove from oven and allow to settle (covered) for 10-15 minutes before serving. Serve with hot sauce, if desired.