Vegan Broccoli Cheese Pot Pie

March 3, 2014 in Casseroles, Main Dishes, Recipes by Claire



When winter weather looks like it’s going to hang on into spring, it’s time to warm up with a new casserole recipe or two. This broccoli cheese pot pie was something I’ve wanted to make for ages.  The first time I made it, I loosely based on a broccoli cheese soup recipe I have in my files, and it was good, but not great. Then I remembered my beloved tofu pot pie recipe and used it as a guide. This time, my new pot pie was seriously delicious. We could not get enough.

Vegan Broccoli Cheese Pot Pie

Cook Time: 30 minutes

Yield: 4 servings

  • 1 medium potato, about 8 ounces
  • 2 carrots, diced small, about 2/3 cup
  • 1 small crown broccoli, cut into small florets, about 1-1/2 cup
  • 1/2 (14-ounce) package firm tofu, preferrably frozen, thawed, and squeezed dry
  • 3 tablespoons Earth Balance margarine
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups almond milk
  • 1/2 (8- ounce) package Daiya vegan cheese, cheddar flavor
  • 1/2 teaspoon paprika
  • 3/4 teaspoon salt or to taste
  • Pinch cayenne (optional)
  • 2 green onions, thinly sliced, white and green part
  • Puff pastry - about 2/3 sheet

Oil a 1-1/2 quart or larger casserole dish.

Bring a large pot of water to a boil. Have a large pot of ice water handy. Cut potato into 1/2-inch pieces. Cut carrot into 1/3-inch pieces. Cut broccoli into tiny florets or pieces about 1-inch. Add the potato to the boiling water, reduce to a simmer, and cook for 10 minutes. Add the carrots to the potatoes and cook for 2 more minutes; add the broccoli and cook for 4 more minutes. Drain vegetables and immediately transfer to the bowl of ice water. Chill for 1 to 2 minutes, drain again, and set aside. (The ice-water bath will help keep the broccoli green in the pot pie later.)

In the pot you cooked the vegetables in, melt the margarine over low heat. Add the garlic and cook for 2 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the almond milk and continue whisking until mixture is smooth. Turn heat up to medium and cook until sauce thickens, about 5 minutes. Add cheese, paprika, salt, and cayenne, if using. Stir until cheese melts. Add green onions. Stir in the tofu and veggies. Transfer to the casserole dish.

Cut a piece of puff pastry 1 inch shorter and narrower than the casserole. Using a rolling pin, roll the pastry to fit the dish (rolling it will make it puff more.)

Alternatively, you can weave the puff pastry. Cut out one piece almost the length of the dish and about half the width. Cut out another piece almost the width and about half the length. Roll both pieces out slightly. Cut them into 1/2-inch strips. Lay a long strip down the middle of the dish. Lay a short strip perpendicular to the first strip in the middle of the dish. Lay two more long strips on either side of the first, spacing them about 1/2 inch away.

Now, peel back the middle long strip half way. Place a short strip next to the first, about 1/2 inch away, and replace the long strip. Peel back the other two long strips and add another short one. Continue the same way, weaving from the center to the outside in all directions, until you cover the top.

Bake, uncovered, for 30 minutes, or until the pastry is golden and the casserole sizzles.


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