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Hearty Vegan Potpie with Savory Crumb Topping

Inspired by this month’s featured vegan, Jim read Annie’s recipe for Tofu Potpie on her blog, An Unrefined Vegan. She mentions having adapted it from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson and using what he had on hand, Jim adapted it a bit further.

Hearty Vegan Potpie with Savory Crumb Topping
Serves 4

1/4 cup vegetable broth
1 russet potato, diced
1 small onion, chopped
1 stalk celery, diced
1/2 cup broccoli cut into small pieces
1/2 cup cauliflower cut into small pieces
1/2 cup carrots, chopped
2 cups vegan Chick’n strips, cut into 1/4″ pieces
1/2 cup raw cashew pieces
Jimbo’s Vegan Gravy (recipe below)

Double batch of Jimbo’s Vegan Gravy This time I used half Walnut Butter and half Almond Butter but would suggests just sticking to the original recipe.

Crumb Topping:
8 tbsp. vegan vegetable spread (such as Earth Balance)
4 tbsp. vegetable broth
1/2 cup whole wheat pastry flour
1/2 cup regular oats (or a mix of different rolled grains)
1/2 tsp. dried thyme
1/8 tsp. paprika
1/4 tsp. ground black pepper
pinch salt

Make the filling:
Preheat the oven to 350F. Lightly oil a 2-quart casserole dish, or divide into four individual dishes as we did.

Cook the potato in boiling water until tender. Drain and set aside.

Heat 1/4 cup vegetable broth in a large skillet. Add the onions, brocolli, cauliflower, carrots and celery and saute until tender. Transfer the cooked vegetables to a large mixing bowl and add the potatoes, Chick’n pieces and cashews. Stir to combine and set aside while you prepare the gravy.

Make the gravy:

Double the recipe of Jimbo’s Vegan Gravy. It cooked up just the same, even when doubled.

Pour the gravy over the vegetable mixture in the mixing bowl and stir to coat. Pour this mixture into the prepared casserole dish (or dishes) and set aside while you make the crumb topping.

Make the crumb topping:
In the bowl of a food processor, combine the oats, flour, thyme, paprika, salt and black pepper. Pulse until the oats have broken up a little bit. Now add the vegetable shortening and pulse again so that you have big chunks – then add the vegetable broth and pulse a few more times. You won’t have a cohesive dough, just a chunky mixture.

Crumble the topping evenly over the pot pie mixture. Bake for 40-45 minutes or until the top is brown and the filling is bubbly. Because our crocks had the topping a little below the rim level, after 45 minutes Jim browned them a bit under the broiler. Let rest for 10 minutes before serving.

These were SO delicious, I felt like I was eating something a chef made at Gobo or Great Sage. Make sure to check out all of Annie’s recipes on her blog, An Unrefined Vegan and her personal transformation on ‘Coming a Veg’ – An Unrefined Vegan.


About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

3 responses »

  1. Yay! Very cool. And boy, they look yummy! (BTW, another friend of mine cooked up a batch of these and added mushrooms, which I thought was a great idea, too.)

  2. Very healthy and delicious looking pot pie. Can’t wait to try this one. Thanks for sharing

  3. I would really like to try this pot pie on a cold, blustery day


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