Here’s a comforting casserole filled with tofu, veggies, and a creamy sauce, topped with soft, pillowy biscuits. It’s a wonderful project if you have some extra time and love to put into making dinner. Thanks to Brittany and William for inspiring this biscuit pot pie!
Today’s insight comes from watching the Dalai Lama Summit: the reason we suffer, and the reason we make other people suffer, is because we don’t see ourselves and the world clearly. We can be happier and kinder if we are aware of how we distort reality in our thinking, and how this distorted thinking drives our actions.
This awareness can arise from living mindfully – breathing, walking, chopping vegetables, going about our days. One mindful breath or step can take us in the direction of happiness, kindness, and less suffering for everyone.
The way out is through.
I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.
Ingredients ($16 total for a big casserole)
Pot Pie Filling:
1 package extra-firm tofu, cut into cubes – $3.69
2 1/2 cups vegetable broth – $1.25
2 tbsp soy sauce – $0.20
2 tbsp olive oil – $0.20
1/2 package of vegan bacon, cut into tiny bits – $1.50
1 bunch enoki (or other) mushrooms, chopped – $2.49
1 onion, chopped – $0.50
2 celery stalks, chopped – $0.25
2 carrots, chopped – $0.46
4 garlic cloves, minced – $0.15
1/4 cup flour – $0.04
1 tbsp freshly squeezed lemon juice – $0.10
3-4 medium potatoes, cut into cubes – $0.75
Salt and pepper to taste
1/2 tsp thyme – $0.14
1/2 tsp sage – $0.14
1/2 cup frozen peas – $0.50
2/3 cup coconut cream – $1.75
1 3/4 cups white whole wheat flour – $0.32
1 1/2 tbsp brown sugar – $0.04
1/2 tbsp baking powder – $0.03
1/2 tsp baking soda – $0.01
1/2 tsp salt – $0.03
1/4 cup chilled vegan butter + 2 tbsp melted vegan butter, for brushing on top – $0.93
3/4 cup + 1 tbsp soymilk – $0.36
Directions for Biscuit Pot Pie
1. Cover the tofu in the vegetable broth and soy sauce, and let it sit for at least 1 hour to marinate. In a large pan, heat 2 tbsp olive oil over medium heat. Add the vegan bacon bits and cook, stirring often, until crispy.
Add the onion, celery, carrots, and garlic. Stir and cook for about 5 minutes until the onions start to brown. Add the mushrooms and cook for a few more minutes until tender.
Stir in the flour and cook, stirring often, for 2 minutes. Whisk in the marinade from the tofu as well as the lemon juice. Stir until the gravy is smooth. Then add the potatoes, drained tofu, thyme, sage, salt, and pepper. Bring the stew to a boil then turn it down to a simmer. Stir occasionally and cook for about 20 minutes until the potatoes are tender.
Finally, add in the peas and coconut cream. Taste and adjust the seasoning if necessary, then pour into to a greased 9″x13″ baking dish.
2. For the biscuits, mix together the flour, brown sugar, baking powder, baking soda, and salt. Add the chilled vegan butter to the dry ingredients and use your hands to crumble the vegan butter into the dry ingredients until the mixture resembles fine crumbs.
Add the soymilk and use a fork to stir it all together, being careful to not overmix. As soon as the mixture is just combined, use a large spoon to scoop out lumps of biscuit dough to place on top of the stew in a 4×3 pattern.
Brush the biscuits with melted vegan butter, then bake at 400F for 25 minutes until the biscuits are golden brown on top and cooked all the way through. Enjoy your biscuit pot pie hot from the oven!
Sustainability Score (explained here)
- Time to make: 2 = 1-3 hours
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 3 = optimal nutrition
- TOTAL: 17/18
If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!