Biscuit Pot Pie (plant-based, gluten-free)

5 from 2 votes

Here’s a comforting casserole filled with tofu, veggies, and a rich, 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.

Today’s insight comes from watching the Dalai Lama Global Vision 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 day.

One mindful breath or step today can take us in the direction of happiness, kindness, and less suffering for everyone.

Prep Time 30

Cook Time 50

Total Time 1 20

Course Main Course

Cuisine British

Keyword casserole, comfort food, gluten-free, plant-based

Ingredients

Pot Pie Filling

1 package extra-firm tofu, cut into cubes
2 ½ cups vegetable broth or water
2 Tbsp tamari
2 Tbsp olive oil
½ pound mushrooms, chopped
1 onion, chopped
2 carrots, chopped
4 garlic cloves, minced
½ tsp thyme
½ tsp sage
¼ cup brown rice flour or oat flour
½ lemon, freshly squeezed
3-4 medium potatoes, cubed
Salt and pepper to taste
1 cup frozen peas
⅔ cup coconut milk

Biscuit topping

1 ½ cups gluten-free oat flour (I just grind up oats in my food processor)
¼ cup tapioca flour
1 ½ Tbsp coconut sugar
½ Tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup chilled vegan butter or margarine
1/2-3/4 cup soy milk, depending on how finely ground the oat flour is (start with 1/2 cup and see if the biscuit dough is too dry)

Directions

Cover the tofu in the vegetable broth and soy sauce, and let it sit to marinate while you're chopping the vegetables.
In a large pan, heat 2 tbsp olive oil over medium heat. Add the onion, 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 gluten-free flour and cook, stirring often, for 2 minutes. Whisk in the marinade from the tofu as well as the lemon juice, making sure there are no lumps. Stir until smooth.
Next, 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 milk. Taste and adjust the seasoning if necessary, then pour into to a greased 9″x13″ baking dish.
For the biscuits, mix together the oat flour, coconut 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 1/2 cup of soymilk and use a fork to stir it all together, being careful to not overmix. If it's too dry and not coming together, you can add up to 1/4 cup more soymilk. 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.
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!