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Gluten Free & Vegan Tofu Pot Pie With Olive Oil Biscuits

Let me tell you something right now, I have to get it off my chest, I am lost in the SAUCE for pot pie. It is now mid-December and I've already baked off four versions, and I've eaten them all singlehandedly. This is rare for me, I am the one Midwesterner to despise casserole or any variation of it. They all share the same undeniable mushiness that makes me run 40 meters in the other direction. From past experiences, this also rang true for pot pie, until working out a gluten free & vegan alternative. I can honestly say that every single food item I didn't like to eat, due to whatever reasoning, has become a favorite since my diet change. I'm not sure why everything is better vegan, but you won't see me complaining.

This recipe was created to deliver holiday themed foods at an extremely affordable cost, utilizing Ruler Foods ingredients. Ruler Foods is under the umbrella of the Kroger family, but geared towards lower cost. When asked if I would be interested in working with them, I jumped at the opportunity. Want to know why? It is because I'm in a steady relationship with their tofu, it's that great. I am currently freezing 2 pounds of their tofu as a test to see if it flakes like chicken, some brands will do that! I will update you in time, either way a Fried Chicken Tofu recipe is coming.

*chef notes held below*

Lemon Herb Tofu

14oz tofu

1/2 teaspoon salt

1/8 teaspoon black pepper, or to taste

1 lemon, zested

1/2 teaspoon dried thyme

1/2 teaspoon Italian seasoning

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

2 tablespoons olive oil

  1. Place oven rack to top 2/3 of the oven, and preheat oven to 425ºf.

  2. Slice tofu into 1" cubes and toss with the remaining ingredients.

  3. Place tofu evenly on a prepared baking sheet lined with parchment paper, making sure each cube isn't touching or stacked.

  4. Bake for 30 minutes, or until golden brown and crispy, as you prepare the filling.

Pot Pie Filling

3 tablespoons olive oil

1 large carrot, half moon or round slices

1 medium onion, diced

1 stalk celery, large dice

3 garlic cloves, smashed

4 ounces baby Bella mushroom*, minced

1/4 teaspoon red chili flakes, or to taste

1 teaspoon onion powder

1/2 teaspoon garlic powder

3/4 teaspoon dried thyme

3/4 teaspoon Italian seasoning

1 lemon, juiced

1 tablespoon Worcestershire sauce, Ruler Foods brand is vegan!

1/4 cup corn starch

2-1/2 cup oat milk

1 cup peas*

1 cup lima beans*

1 cup corn kernels

salt & pepper, to taste

  1. In a large sauce pot, or skillet, heat the olive oil over medium heat.

  2. Add the onions, smashed garlic, celery, carrots, mushrooms, and chili flakes into the pan and sweat until translucent.

  3. Once the onions begin to pick up a little color, add in the dried spices. Stir for 30 seconds and deglaze the pan in lemon juice and Worcestershire sauce. Stir until all of the browned bits, the fond, lift from the pans surface.

  4. Sprinkle the corn starch over the veg, and stir until pasty.

  5. Stream in the oat milk while stirring continuously to prevent lumps, and bring to a simmer.

  6. Add in the vegetables and roasted tofu and allow the completed filling to simmer for one minute, take off the heat and set aside.

Olive Oil Biscuits

1 16oz box gluten-free all-purpose baking mix

4 tablespoons corn starch

1/2 cup olive oil

1 teaspoon salt

1 cup oat milk

  1. In a large mixing bowl combine the dry ingredients.

  2. Add in the olive oil, and rub in with a rubber spatula until chunky and granular. You're aiming for a shaggy mixture, the clumps of olive oil will remain and help with the biscuits texture.

  3. Add in the oat milk, still using the rubber spatula, knead until all ingredients are incorporated.

Assembly & Bake

2 tablespoons vegan butter* or olive oil

1 tablespoon ranch powder, Ruler Foods is vegan!

  1. Preheat oven 375ºf

  2. Melt vegan butter and ranch powder together and set aside. If using olive oil, mix in a bowl and set aside.

  3. Place your filling into your preferred baking dish/es, and set aside. This recipe fits 1 9x11 baking dish, or three 4 inch crock's.

  4. Roll biscuit dough to half an inch, or thicker depending on your preference. You can also hand roll the dough into 1 inch balls.

  5. Slice dough into any shape and lay over the top of the prepared filling

  6. Brush the top of the biscuits with your prepared ranch butter and bake for 15-20 minutes on the top 2/3 oven rack.

  7. Gently poke the biscuits to test doneness, a good indicator is a golden brown top.

Chef Notes:

Extra biscuit dough? Bake it off for a snack, or roll it thinly and brush with ranch butter for amazing crackers! These taste exactly like the Chicken in a Biskit crackers I loved while growing up. Actually, aim to have extra dough just for these crackers. They bake at the same temperature as the pot pie, and bake for 10-15 minutes.

Peas: if you're not a pea person, I understand because neither am I, substitute with garbanzo beans (also known as chickpeas). Surprisingly, I liked the addition of peas here, I'm growing up.

Lima Beans: as much as I would like to make you add in the limas, I won't make you. These can be substituted with navy, northern or cannellini beans.

MUSHROOMS: GASP, MUSHROOMS? You're going to use them, point blank. Unless you're allergic, you're using them. Without the use of nutritional yeast or vegetable stock, mushrooms play a vital role here with building flavor. They're minced finely so you won't taste, feel or even see them. Mushrooms aren't scary, and can be divine if prepared correctly.

Don't be afraid of food, don't be afraid to try foods, and never neglect certain ingredients due to bad experiences. I push myself daily to try foods that I don't like. Can I say I love peas? Nope, but I can eat them. Can I say I like bell peppers? Absolutely not, but I am trying and will continue to cook with them until I do.

Life is an adventure, and food is the best part of it. So get in the kitchen, be uncomfortable and try something new!

Keep it cheeky,


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