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Rustic Vegetable Pie

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6
Calories 318 kcal


  • 1 pie crust for 9" pie
  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1 carrot diced
  • 1/2 block tofu cut in small dice
  • 2 medium potatoes cooked (microwaved/steamed/boiled)
  • 2 cups other veggies I used a small zucchini, and 1/2 cup each frozen corn and peas - you can also use broccoli or cauliflower, or whatever you may have in your fridge.
  • 3-4 tbsp flour
  • 1-1.5 cups vegetable broth
  • 3 tbsp nutritional yeast
  • 1 tsp thyme
  • 1 tsp italian seasoning
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • Breadcrumbs/Panko
  • Paprika for sprinkling


  • Preheat oven to 350'F
  • Arrange your pie crust in your pan and set aside
  • Cook your potatoes and peel them (you can leave the skins on, I did). Mash one of the potatoes, dice the other.
  • In a large skillet heat 2 tbsp olive oil.
  • Saute onion and tofu together for about 2 minutes (until onion softens).
  • Add chopped carrot. Cook about 5 minutes or until tofu and onions are starting to brown.
  • Add in other vegetables (other than the potatoes) you are using along with a bit of water. Cover and cook until the veggies are just tender (not fully cooked or overdone).
  • Add in the potatoes (mashed and diced).
  • Sprinkle the flour over all the veggies and gradually add in the broth.
  • Add in nutritional yeast and seasonings. Stir to combine.
  • Continue stirring as the mixture thickens. Taste and add more seasoning if necessary.
  • Once the mixture is quite thick, pour into the pie crust. If the mixture is too thick, add more broth - if too thin, add more flour - this measurement depends greatly on the vegetables you use.
  • Sprinkle top with breadcrumbs and some paprika.
  • Bake at 350'F for 40 minutes. Once baked, remove from oven and let stand for 10mins to help it to firm up.
  • Slice and serve!