Big Biscuit Mushroom and Tofu Pot Pie
Cozy up with this hearty and satisfying Big Biscuit Mushroom and Tofu Pot Pie, a plant-based twist on a comforting classic. Featuring tender button mushrooms, protein-packed tofu, and a creamy herb-infused sauce, this one-pot wonder is packed with flavor and loaded with nutritious vegetables like peas and carrots. The crowning glory? A layer of golden, flaky, store-bought biscuits that bake to perfection right on top. Perfectly seasoned with thyme and rosemary, and finished with fresh parsley, this pot pie is a vegan-friendly dinner that’s as wholesome as it is indulgent. Ready in just an hour and made in a single oven-safe skillet, it’s an effortless yet impressive meal for weeknights or special occasions!
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Recipe Information
Ingredients
- 500 g button mushrooms
- 400 g extra-firm tofu
- 1 large yellow onion
- 3 garlic cloves
- 480 ml vegetable broth
- 240 ml unsweetened plant-based milk
- 40 g all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 150 g frozen peas
- 150 g frozen carrots
- 1 tsp salt
- 0.5 tsp black pepper
- 1 can store-bought biscuit dough
- 2 tbsp fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Press the tofu with a clean towel or tofu press to remove excess moisture. Cut into small cubes and set aside.
Clean and slice the mushrooms thinly. Dice the onion and mince the garlic.
In a large oven-safe skillet or pot, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until soft and translucent, about 4–5 minutes.
Add the garlic and cook for 1 minute until fragrant. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 8–10 minutes.
Add the diced tofu along with the dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
Sprinkle the flour over the mixture and cook for 2 minutes, stirring constantly to coat the vegetables and tofu evenly.
Slowly pour in the vegetable broth and plant-based milk while stirring to create a creamy sauce. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
Stir in the frozen peas and carrots. Taste and adjust seasoning if necessary.
Remove the skillet from heat and arrange the biscuit dough evenly over the top of the filling.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the biscuits are golden and cooked through.
Garnish with chopped fresh parsley before serving. Let the pot pie cool for 5 minutes before serving.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 41.8 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 3297 mg | 254% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4839 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
