Harissa Skillet Pot Pie
I must admit, before becoming vegan I never ate tofu. Never. Once I became vegan, I steered clear of tofu because I wasn’t sure exactly what to do with it. I would see the packages marked “firm,” “extra firm,” and “silken,” but I leaned toward packaged mock meats that didn’t really require much prep at all. Once I started studying holistic nutrition I started looking more at ingredients and the nutritional value of my purchases. It concerned me that so many items were quick, easy, and big on flavor, but many were packed with a long list of unhealthy ingredients.
I started experimenting with several different brands, and one day I ran across the game-changer. It was pizza night at our house, and I was looking for toppings for my vegan barbecue pizza recipe. I found Hodo Moroccan Cubes, and my husband loved them so much he requested the same dinner for the next several nights! Success!
Being from the south we love our cozy, comfort foods. From mashed potatoes to biscuits, these recipes satisfy the tummy and the taste buds. Growing up, my favorites were my grandma’s flaky biscuits, and my mom’s pot pie. This holiday season has me feeling nostalgic, so I decided to whip up a plant-based version, and from previous recipe success I knew exactly what to include for the “meat” of the recipe: Hodo Tofu Cubes.
I chose the Harissa Cubes for my pot pie recipe. They are delicious, perfectly pre seasoned, marinated with a North African harissa sauce, and they are a great source of protein, fiber, and calcium. Not to mention I feel great about this brand because the list of ingredients is clean, short, and simple.
I’m a busy mom, wife, and business owner and time is of the essence. That is why all the recipes on my site are 10 ingredients are less. This recipe is great because I was able to get all of my ingredients from Publix, and after about 10 minutes of prep time and 30 minutes of baking, I had the best skillet pot pie I have ever tasted.
High-protein, flavorful, filling, savory, and only seven ingredients!
Author: The Sensible Vegan
Recipe Type: Entree
3 tbsps corn starch
1 tsp dried crushed rosemary
½ tsp cumin
1-32 oz. or 3-10 oz. bags of frozen mixed vegetables
1 ½ cups vegan creamy potato leek soup. I used this brand from Publix.
1-8 oz. package of Hodo Spicy Harissa Tofu Cubes
1 package vegan biscuits. You may also try my vegan biscuit recipe. Just make sure you double the recipe. Only 326 mg sodium per serving. Or you may use a ready-to-bake vegan option like these that I used for this recipe.
Preheat oven to 350.
Add soup to a skillet or saucepan on medium heat. I used a 12-inch skillet.
Whisk in cumin and rosemary.
In a separate bowl whisk 3 tbsps. of cold water and 3 tbsps. of corn starch.
Pour the mixture into the skillet with the soup. This thickens the soup.
Whisk ingredients and bring to a boil.
Reduce heat to medium and stir in frozen veggies and Harissa Cubes.
Simmer for 10 minutes and stir frequently.
While the mixture is simmering on low, bake biscuits for 10 min. (half the time on the package)
Remove biscuits from oven.
Increase oven heat to 375.
Place biscuits evenly atop skillet ingredients. Do not press down.
Bake pot pie for 15 min. or until biscuits are golden brown.
Make sure to place a cookie sheet under your skillet while the pot pie is baking in case the deliciousness bubbles over.
Nutrition Info: Serving size: 1/8 pie Calories: 307.5 Fat: 7.5g Saturated Fat: 2.9g Protein: 10g Sugar: 9.9g Fiber: 6g Sodium: 806mg Carb: 50g
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About Tabatha James
Tabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less!