Prepare to revolutionize your dinner routine with a mouthwatering gluten-free pot pie that proves plant-based cooking can be both incredibly delicious and supremely satisfying! This innovative twist on a classic comfort food combines tender tofu, vibrant mixed vegetables, and a golden, crispy biscuit topping that will have everyone at the table begging for seconds. Whether you're gluten-free, vegan, or simply a food lover looking for a spectacular meal, this pot pie is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 block firm tofu
- 2 cups mixed vegetables
- 1 cup vegetable broth
- 1 cup gluten-free flour
- 1/2 cup almond milk
- 1 tsp baking powder
- Salt and pepper to taste
Instructions
- Press the tofu block between paper towels or a clean kitchen towel to remove excess moisture. Cut the tofu into 1/2-inch cubes.
- Preheat the oven to 375°F (190°C). Prepare a 9-inch baking dish by lightly greasing it with oil or cooking spray.
- In a large skillet, sauté the mixed vegetables over medium heat for 5-7 minutes until they begin to soften. Add the cubed tofu and cook for an additional 3-4 minutes.
- Pour the vegetable broth into the skillet and season with salt and pepper. Simmer the mixture for 5 minutes, allowing the flavors to meld together.
- Transfer the tofu and vegetable mixture to the prepared baking dish, spreading it evenly across the bottom.
- In a mixing bowl, combine gluten-free flour, baking powder, and a pinch of salt. Gradually add almond milk, stirring until a soft biscuit-like dough forms.
- Carefully spread the biscuit dough over the tofu and vegetable filling, creating a complete top layer. Use a spatula to ensure even coverage.
- Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
- Remove from the oven and let the pot pie cool for 10 minutes before serving to allow the filling to set.
- Serve hot, portioning out equal servings of the tofu pot pie.
Tips
- Tofu Preparation is Key: Always press your tofu thoroughly to remove excess moisture. This ensures a firmer texture and helps the tofu absorb more flavor.
- Vegetable Variety: Feel free to mix up the vegetables based on what's in season or what you have on hand. Root vegetables, peas, or even chopped spinach work wonderfully.
- Biscuit Topping Tricks: For an extra golden and crispy top, brush the biscuit layer with a little extra almond milk before baking.
- Make-Ahead Friendly: You can prepare the filling and topping separately ahead of time and assemble just before baking for a quick weeknight meal.
- Moisture Control: If your filling seems too liquid, add a tablespoon of gluten-free cornstarch to help thicken it up.
- Flavor Boosters: Consider adding herbs like thyme or rosemary to the filling for an extra depth of flavor.
- Storage Tip: This pot pie keeps well in the refrigerator for 3-4 days and can be easily reheated in the oven to maintain its crispy topping.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
