A plant-based take on a "chicken" potpie but made a whole lot easier. Dump everything in, set it and forget it. A perfect, easy weeknight dinner for those busy days!
This is serious comfort food that you are going to want to have in your weeknight rotation, I promise you it is so comforting.
I've been experimenting a lot with soy curls lately. They are so versatile and can easily mimic so many different things like this delicious vegan chicken salad, as well as pork in this mustard bbq soy curl sandwich!
This slow cooker potpie is also perfect for meal planning! It makes several meals for several days!
You can use fresh vegetables. I went for convenience and used frozen. I am using canned corn because I simply do not like the texture or flavor of frozen and I don't have time for fresh.
Soy sauce can be swapped for Tamari for gluten-free.
Please see recipe card for correct quantities.
Step One - Add everything to the crock of a crock pot and add water.
Step Two - Stir everything well, then add more water to the top of ingredients. You want everything just covered.
Place the lid on your crock pot and set to low for 8 hours.
You can use really any veggies you want in this. Fresh, frozen, from a can, whatever.
Great substitutes for this recipe would be:
- Chickpeas or other beans
There are a few different ways to switch up this recipe for instance
- Spicy - add some hot sauce, cayenne pepper, or red pepper flakes
- Add some dough - a traditional potpie is encased in dough like a little... pie, while this recipe does not have a dough, you can bring some of that classic potpie to this dish by adding dumpling dough or even a layer of phyllo dough. Give it a try and tell me what you think!
For this recipe you need a crock pot / slow cooker. If you do not have one, there are other options!
- Stove-top - If you're looking for a quicker option, soak the soy curls in water before hand, then in a regular soup pot or dutch oven, saute your vegetables, add all seasonings, veggie stock/water and then the soy curls and cook for 20 minutes. Thicken as needed and serve.
- Instant Pot - Add everything into the pot just like the crock pot recipe, high pressure for 10 minutes, quick release, then thicken as needed.
Refrigerator - store in an airtight container for up to 5 days.
Freezer - store in an airtight container for up to 3 months
Reheat - thaw naturally in the refrigerator, in cold water, or microwave defrost. You can heat in the microwave or via stove top.
Other recipes featuring soy curls or TVP
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Vegan Crockpot Potpie
- 1 crock pot 10 quart if using a smaller size, halve recipe.
- 250 grams soy curls
- 1 can sweet corn
- 1 12 oz bag frozen peas and carrots
- 2 Tablespoons paprika
- 1 Tablespoon garlic powder
- 1 cube veggie bouillon
- ¼ cup soy sauce or tamari can sub regular salt to taste or use more bouillon/veggie stock
- 1 teaspoon sugar
- 4-5 cups water can use veggie stock
- 1 Tablespoon cornstarch for thickening
- Throw everything into the crock of a crockpot, except the cornstarch, that will be used closer to when the meal is ready.250 grams soy curls, 1 can sweet corn, 1 12 oz bag frozen peas and carrots, 2 Tablespoons paprika, 1 Tablespoon garlic powder, 1 cube veggie bouillon, ¼ cup soy sauce or tamari, 4-5 cups water
- Turn on the slow cooker to cook on low for 8 hours. If you need it sooner, you could try high for 4 hours, but I have not done it. About 10 minutes before serving, add cornstarch slurry - mix the cornstarch with 2 tablespoon water-. Cover and let thicken.1 Tablespoon cornstarch
- Serve along side mashed potatoes and enjoy!
- Gluten-free - Just swap soy sauce for tamari.
- Storage - In the refrigerator in an airtight container for up to 5 days, freezer for up to 3 months. Thaw naturally, heat in microwave or on stovetop.
- It is okay if you add the cornstarch in with everything else, if you find that your meal is too thick, just add a little bit of water to thin, and adjust any seasonings.
- If using canned veggies, I like to use a little bit of the liquid just for flavor, but you can drain the cans if you'd like. In fact, if you use all canned veggies, you could skip using water and just use what the cans offer. It's totally up to you!