Step 1

Add the tofu cubes, olive oil, nutritional yeast, stock powder, and salt to a bowl. Stir to combine, the cover and transfer to the fridge to marinate while you prepare the dough.

Step 2

Add about ¾ of the flour and salt to a food processor. Pulse 2-3 times to mix. Drop in cubed vegan butter and/or vegetable shortening and pulse until no dry flour remains and the dough is starting to form clumps, about 20-25 pulses.

Step 3

Scrape the dough away from the sides, then add the rest of the flour and pulse a few more times until just incorporated. Transfer the dough to a mixing bowl.

Step 4

Starting with 4 tablespoons, pour ice-cold water over top and fold and press the dough with a spatula until it comes together, adding more water as needed. Form the dough into a disc, wrap it tightly in cling wrap, and transfer it to your fridge to chill for 20-30 minutes.

Step 5

Preheat an air fryer to 380F or the oven to 400F and line a baking pan with parchment paper. Transfer the tofu cubes to the prepared baking pan or air fryer basket. Air fry the tofu for 8 minutes, or bake it for 15 minutes, shaking halfway.

Step 6

In the meantime, heat the olive oil in a large cast-iron skillet over medium. Add the onions, celery, carrots, and potatoes. Cook down for 6-7 minutes to soften the vegetables, then add the minced garlic and continue cooking for 1-2 more minutes.

Step 7

Add the nutritional yeast, flour, vegetable broth, and almond milk and stir to combine. Lower the heat to medium-low and cook the mixture for 6-7 more minutes until the mixture is thickened.

Step 8

Add the cooked tofu cubes, green peas, thyme, rosemary, salt, and pepper to taste. Stir until well combined, then set the skillet aside.

Step 9

Note: If you don’t have a cast-iron skillet, make sure to transfer the filling to an oven-safe dish.

Step 10

Increase the oven temperature to 425F and transfer the dough onto a floured surface, sprinkling it with more flour on top. Roll the dough into a circular shape about ¼-inch thick, doing your best to form it into an even circle shape.

Step 11

Note: For a thinner crust, divide the dough into 2 halves and save the other half for a future recipe.

Step 12

When the dough is large enough to fit your pie dish with about a 1-inch overhang, pick it up by carefully rolling it over your rolling pin. Transfer and unroll it over the pie dish or skillet.

Step 13

Trim around the edges to even them out, then tuck the remaining crust over itself. Crimp the edges using your thumb and index finger on one side and your other index finger on the other side, or press with a fork. Slice ~4-6 slits in the center to let out steam.

Step 14

Bake at 425F for 30-35 minutes until the top is golden-brown and crispy. Let your vegan pot pie stand for 10 minutes before slicing and serving. Happy eating!