This creamy, cozy Mushroom Potato Pot Pie with tofu and onion, rosemary and sage makes the perfect festive fall centerpiece entree. Make it for Thanksgiving or Christmas – or any old day in need of a one-plate wonder meal.
If you are still searching for the perfect plant-based holiday centerpiece or entree, a pot pie is a gorgeous way to go. Sitting on the table it looks all pretty and elegant, those buttery ripples of crust just begging to be sliced into!
And once sliced the steamy warm insides do not disappoint! Though there are plenty of yummy fillings and veggies you could use, today’s pot pie uses potatoes, savory shiitake mushrooms and generous chunks of tender tofu for added protein. You could sub out the tofu for tempeh, beans or even lentils would be absolutely divine.
The spices and herbs of rosemary, sage and black pepper help to add to that cozy holiday flavor profile.
As I mentioned above, you can play around with the veggie fillings for this vegan pot pie.
Other yummy ingredients to add or sub in could include:
- sweet potato
- brussel sprouts
- chopped kale
- butternut squash
- diced apple
- and more!
Vegan Pot Pie
I fell in love with my cashew-based pot pie recipe long ago and have been playing around with it ever since. A few other recipes here on the blog that include the creamy cashew base..
- tofu and corn summer pot pie – gluten free biscuit crust
- the original post – peas, carrots,. potatoes..
- And if you own my cookbook Healthy Happy Vegan Kitchen, there is a recipe for a creamy cashew pot pie in there as well!
Today’s Mushroom Potato Pot Pie fits in quite well!
Vegan Holiday Recipes
And don’t let this pot pie be the only homemade dish to grace your holiday table! You can easily whip up a few more of my festive recipes. From cranberry sauce and mashed potatoes to sweet potato rolls or the best pumpkin pie ever.
And if you look closely, my green bean casserole has a lot of the same flavors as this pot pie, so if you love this recipe, definitely give this casserole a look!
Pot Pie Crust
Confession. The crust you see in these Mushroom Potato Pot Pie photos is not homemade. I know, I know – I often say how EASY it is to DIY a pie crust. And it is if you have the time to make a bit of a mess.
But this morning I was in the middle of taking care of a fussing baby and trying to make at least one mug of coffee for someone in the house, and homemade crust just wasn’t happening. But I was pretty stoked that I pulled off this recipe at least! If I can do it amidst new mom chaos, you can do it amidst holiday chaos.
Rosalie and I on a calmer day… More fall photos here!
So yeah, you can totally DIY your crust. You can do a buttery pie crust (same as you would for a sweet recipe for pie) or you can do a biscuit pie crust. Both work beautifully! the biscuit crust is very similar, but maybe a bit easier because it isn’t expected to look elegant… more rustic in shape and appearance.
Vegan Biscuit recipe here. Use this vegan biscuit dough as the crust! Simply dollop the biscuit dough on top of the filling. You don’t even need a bottom layer of crust!
Or buy a vegan crust. I used Wholly Wholesome brand.
And with that, here is the recipe! Grab a fork and get ready for some cozy….
Mushroom Potato Pot Pie
- 3 tablespoon olive oil, extra virgin
- 1 medium onion, diced
- 2 cloves garlic, chopped – optional
- 16 oz shiitake mushrooms, chopped
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon ground sage
- 16 oz tofu, firm, cubed
- 2 cups potato, diced
- 1 cup cashews, raw
- 1 ½ cups water or veggie broth
- ¼ cup nutritional yeast
- ½ teaspoon salt
- black pepper to taste
- 1 bunch parsley, flat leaf, finely chopped
- 1 pie crust, vegan
- Preheat oven to 415 degrees. Prepare or that vegan pie crust.
- Bring a large pot of water to a boil. Add the potatoes. Par-boil for about five minutes, until tender. While the potatoes are boiling, add the cashews to a strainer and submerge them in the boiling water just enough so they heat up too – this will help soften them.
- Warm a skillet over medium heat. Add the olive oil, onion and garlic. Saute for two minutes.
- Add the shiitake mushrooms to the skillet. Saute for another 3 minutes. Turn heat to low and fold in the tofu, rosemary, sage, salt and pepper. Add the boiled potatoes over top, reserving one half cup of them for the creamy sauce.
- In a blender: Add the boiled cashews, ½ cup of the potatoes, the nutritional yeast and the water or broth. Note: If using water add an extra pinch of salt here (or use tamari or soy sauce!) – do not add salt if using broth. Blend from low to high until silky smooth.
- If your skillet is large enough, you can keep the ingredients in the skillet. If not, transfer all the skillet ingredients to a large soup pot. Pour the cashew sauce over top and gently toss everything together.
- Fold in the parsley.
- Lay the pie crust onto your pie dish. Pour int he filling and top with your top layer pie crust. NOTE: If using biscuit dough instead, you can skip the bottom layer of crust and dollop the biscuit dough on top! Traditional pie crust will look more elegant though, and slice more easily.
- BAke at 415 for twenty minutes, then lower temperature to 350 to bake for another fifteen minutes.
- Cool pie at least ten minutes before serving. Serve warm!
- pie dish – deep
- large soup pot