Vegan Potpie

Oh hot damn this was good. Sue has been requesting for some root vegetable potpie. She has a wonderful vegan cookbook called ExtraVeganZa written by Laura Matthias which we adapted this recipe from. I really like the “biscuity” topping and as AJ suggested would make for some mean dumplings if you made  this recipe more like stew instead. To do so you would definitely need to add some more veggie broth and thicken accordingly. I would encourage you to check out this book, we have cooked quite a bit from it with much success. Bonus she is Canadian!

Vegan Potpie


  • 2-3 tbsp of olive oil
  • 1 medium yellow onion diced
  • 2 cups of cubed potatoes skin on
  • 1+1/2- 2 cups of turnip
  • 1 +1/2-2 cups of carrots
  • 2 cup of stemmed, washed,  and chopped kale
  • 1 inch piece of grated ginger
  • 7 cloves of garlic chopped
  • salt and fresh pepper to taste
  • 1/2-3/4 cup of sherry
  • 2 tsp each of rosemary an thyme
  • 1 bay leaf
  • 1 vegetable bouillon cube
  • 2 tbsp soy sauce ( we used the less salt version by Kikoman)
  • 3 tbsp white flour
  • 1/2 cup of water
  • 1/2 cup of rice milk ( may need a little more depending on the consistency you like)

Biscuit topping:

  • 1 cup each white and whole wheat flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 cup each olive oil and rice milk
  • 1 tbsp apple cider vinegar


Preheat over to 350

In a medium to large stock pot heat olive oil over medium heat. Saute onions until tender.

Add turnip and garlic and saute for about 2-3 minutes. Add Potatoes and carrots and herbs. Pour in sherry, rice milk, vegetable bullion, kale and grated ginger. Heat over medium hight heat covered until mixture comes to a boil.

To make dough, mix dry ingredients together and form a well.  Mix wet ingredients together separately and slowly add to dry until you come up with a consistent mixture. Try not to over work, it should feel much like a biscuit dough.

Make a slurry of  3 tbsp of flour, 2 tbsp of soy sauce and  1/2 cup of water. Slowly add in slurry to thicken the sauce. Cook the vegetables until fork tender( about 20-30 minutes). Season with salt and pepper to taste.

Remove bay leaf from stew and prepare a 9×13 inch pan. Pour stew into dish and top with broken pieces of biscuit mixture. Bake in the oven for 20-25 minutes until the toping is golden brown. Serve warm… delish!!



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