Aunt Jean’s Tofurky Pot Pie

Posted by on Aug 6, 2011

Aunt Jean’s Tofurky Pot Pie

This recipe comes on the box of Tofurky and is a great way to use up any leftovers. I prefer to make my own vegan pie crust and creamed corn, but if you can find prepared vegan versions of these you can go ahead and use them as well. It is a bit time consuming, but it makes a very large pot pie and is well worth the time!


  • 1 pie crust, top and bottom
  • 2 tbsp vegan butter (Earth Balance)
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 cup potatoes, cubed
  • ½ tsp sage
  • ½ tsp oregano
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 cups creamed corn
  • 1 cup carrots, chopped
  • 1 cup peas
  • 1 ½ cups Tofurky, cubed
  • ½ cup Soy milk


In a large pot, heat 2 tbsp of Earth Balance over medium heat, Add onions, garlic and potatoes. Heat for 8-10 minutes, stirring often so it doesn’t stick.

Add sage, oregano, salt and pepper. Add creamed corn, carrots, peas and Tofurky. Heat on medium-low for five minutes.

Add soy milk and continue heating for another five minutes, stirring occasionally.

Ladle mixture into a prepared piecrust. Add top crust, being careful to seal the top to the bottom crust. Cut two slits in the top crust. Place pie on a cookie sheet, and bake for 45 minutes in a 375-degree oven.

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