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Vegan Slow-Cooker Pot Pie

Slightly adapted from Kathy Hester, The Vegan Slow Cooker

For the Stew:
1 small onion, minced
2 cloves of garlic, minced
1 large stalk of celery, minced (I omitted)
1 1/2 cups cubed chicken-flavored seitan, crumbled vegan sausage, diced tofu, beans, or diced potatoes (I used 1 15oz package of firm tofu, cubed and baked first)
1 lb frozen mixed vegetables (green beans, carrots, peas and corn
10oz package sliced mushrooms (my addition)
1 cup water, or more as needed
2 tablespoons vegan chicken-flavored bouillon (I used 1 1/2 cups vegetable broth + 1 cup water in place of the water and bouillon, for a total of 2 1/2 cups liquid)
1 teaspoon dried thyme (I used herbs de provence)
Salt and pepper, to taste
2 tablespoons (16gm) flour, if needed (I used coconut flour, because it thickens nicely)

For the Biscuits:
1 cup (120gm) white, whole wheat, or gluten-free flour (I used 1/2 cup whole wheat pastry flour + 1/2 cup cornmeal)
1/2 teaspoon salt
1/2 teaspoon dried thyme (optional)
1 1/2 teaspoons baking bpowder
3 tablespoons olive oil (I used just 2 tablespoons)
1/2 cup plain, unsweetened non-dairy milk (I used almond milk*)

The Night Before:
Place the cut-up onion, garlic, celery, and seitan (or tofu, sausage, or potatoes) in a large air-tight container in the refrigerator.

In the Morning:
Oil the crock of your slow cooker (or spray lightly with nonstick cooking spray.) Combine all of the stew ingredients except for the flour in the slow cooker. Add 1-2 cups extra water if you plan to cook this for longer than 8 hours, or if your slow cooker runs hot (I used 2 1/2 cups of liquid total.) Stir and cook on low for 6-8 hours.

About 30 minutes before serving, add more water if this mixture seems too thick. Or, add flour if to thicken it up, if desired. (I spooned out some of the liquid and mixed it in a small bowl with the coconut flour, then stirred this back into the slow cooker.) Taste and adjust seasonings.

To make the biscuits, combine all of the ingredients in a bowl and work until it comes together into a dough. Turn the mixture onto a floured cutting board, roll about 1/2 inch thick, and cut into circles with the rim of a glass. Place in the slow cooker on top of the filling. (My mixture did not come together into a dough; it was more like a thick batter, so I simply spooned it on top of the stew. Next time I would not add all of the milk at once, I would instead start with just a little and add more as needed.) Turn up the slow cooker to high. Prop the lid open with the handles of a wooden spoon, or place a clean dishtowel under the lid to prevent condensation from dripping onto the biscuits. Cook an additional 30 minutes.

Makes 4 servings
Nutritional Info per serving, as I prepared it
Amount Per Serving
Calories 432.5
Total Fat 17.3 g
Saturated Fat 2.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.5 g
Cholesterol 0.0 mg
Sodium 909.9 mg
Potassium 466.0 mg
Total Carbohydrate 49.5 g
Dietary Fiber 8.0 g
Sugars 9.0 g
Protein 22.0 g