Ready for a hearty dish that yields lots of delicious leftovers? You’ll want to dig into this Beefless Vegan Pot Pie Casserole with a cheesy biscuit topping. Be prepared for lots of oohs and ahhs! If this recipe looks kind of familiar, it may be because you’re remembering our Vegan Beefless Stew. Think of that recipe with some cheesy biscuit topping and you’ll realize why today’s recipe is such a huge hit!
We like food. We just do.
I heard someone say recently that when you eat something for any other reason than for its nutritional value then you’re eating for entertainment.
I thought about that for a bit. And I felt bad. Then I felt good.
Life inside my head can be like that sometimes.
I landed on this spot — yes, we should be looking for nutritional value in our food, but sometimes food is for entertainment purposes. We eat to enjoy time with family, to celebrate events like birthdays, or to be together for holidays.
If health is on one side, and entertainment is on the other, what we really want is to find the sweet spot in the middle.
Why not let healthy and delicious be friends? I mean, can’t we all just get along? 🙂
Why You’ll Love This Beefless Vegan Pot Pie Casserole
Well, first, I love to point out when a recipe is relatively easy to make. This one definitely fits the bill. Back in my non-veggie days, I probably would have made a recipe like this in a slow cooker. And I contemplated making this Beefless Vegan Pot Pie in a slow cooker, but honestly, you just don’t need to.
The vegan beef product I used doesn’t need to be cooked for hours to result in tender morsels. It already comes nice and tender, and flavorful. So all you have to do is simmer everything together in a pot, pour into your casserole dish, spoon out the biscuit topping, and bake. Around 30 minutes later…TADA! You’ll be serving dinner.
Also, if you’re curious about the nutritional side of things, this Beefless Vegan Pot Pie is cholesterol free! It’s also loaded with delicious veggies, like carrots, potatoes, peas, and corn. You could also add mushroom to the mix of veggies too. I would add them, but they’re not on Shawn’s list of approved veggies (otherwise known as food he hates). Sometimes I’ll cook them up on the side and serve them on the side on my plate.
However, you cook it up, this is a nutritious and entertaining dish you can make on the weekend and serve as leftovers throughout the week. That’s how we like to do it!
We hope you like this Beefless Vegan Pot Pie Casserole as much as we do! If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram. We love seeing your photos!
- 1/3 cup flour
- 1 teaspoon dried thyme
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 package Gardein Beefless Tips thawed
- 1 teaspoon vegetable oil
- 1 medium onion peeled & chopped
- 2 cups chopped carrots
- 2 cups chopped russet potatoes
- 1 cup chopped celery
- 2 cups small cauliflower florets fresh or frozen
- 2 bay leaves
- 3 cups vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) vegan butter
- 1 cup plain plant-based milk not vanilla-flavored
- 1 cup vegan cheddar cheese shredded
Heat your oven to 350F.
Place the flour, thyme, and nutritional yeast flakes, salt and pepper in a large plastic ziplock bag. Shake to mix together. Add the thawed Beefless Tips and shake to coat.
Add the vegetable oil to a large pot, over medium heat. Add the flour-coated beefless tips, reserving the leftover flour. Cook the beefless tips until browned on both sides, about 5 minutes. Remove the cooked beefless tips to a plate. Set aside.
To the same pot add the chopped onion, carrots, potatoes, celery and cauliflower. Add a little more oil if necessary. Stir together and top with the 2 bay leaves. Cook and stir gently, until the veggies are slightly tender. Pour the remaining flour mixture (from the ziplock baover the veggies and stir to coat.
Add the vegetable broth, bring it to a boil and then reduce down to simmer. Continue to simmer until the liquid thickens. Add the frozen corn and peas. Pour into a 9X13 casserole dish.
Prepare the biscuit topping by combining the flours, baking powder, baking soda, and salt in a food processor. Pulse to combine. Add the vegan butter. Pulse until the mixture forms small pea-size crumbles. Add the plant-based milk. Pulse to combine. Add the vegan cheese and give it one more quick pulse. This will be a bit sticky.
Distribute the topping evenly across the beefless stew in the casserole dish.
Place in the oven and cook, uncovered, for 35-40 minutes until the topping is golden brown. Remove from the oven and allow it to cool for 5-10 minutes. Serve warm.