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Vegetarian Recipes

Vegan Mushroom Pot Pie with Sweet Potato Crust

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Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free

This pot pie brings together all my favorite flavors. Caramelized onion and mushroom, earthy balsamic vinegar, herbs, and a crisp sweet potato topping!

I like to make individual portions, but you can easily make one large dish. The pot pie can be made without gluten or grain and can be made without oil as well. Use other greens of choice and change up the topping for variation. Top with vegan puff pastry for a decadent pie. Or just make the filling and serve over mashed potatoes or veggies. The mushroom bean filling is a mix of savory mushroom gravy and beans and works amazingly with mashed veggies as well.

Ingredients for Mushroom Pot Pie

For the Mushroom gravy Bean filling  you need

  • onion, garlic, mushrooms. Use white or a mix of mushrooms.
  • fresh herbs such as rosemary or thyme or both
  • balsamic vinegar and soy sauce for the earthy flavor
  • flour or starch for thickening
  • Chard or greens of choice or omit
  • cannellini or white beans or other beans of choice or use lentils

For the sweet potato topping you need

  • Sweet potatoes, or use potatoes
  • oil, salt, pepper and rosemary

How to make Vegan Mushroom Pot Pie with Step Pictures

Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins. Add in the herbs and pepper and mix for a few seconds to infuse the oil.

Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.

Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.

Add the flour and mix in. (If using starch, mix with 1/4 cup stock and add at next step when the stock is boiling). Add the stock and mix well.

Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully. Preheat the oven to 375 deg F (190 C)

Transfer the mixture to baking ramekins. Cover with sliced sweet potato. Overlap the potatoes as they will shrink. Drizzle olive oil, salt, pepper and herbs of choice.

Bake at 375 deg F for 35 mins.

Can I make this gluten-free?

Yes, use rice flour or cornstarch or arrowroot starch to thicken instead of whole wheat flour

Can I add vegetables to the pot pie?

Yes, add seasonal root veggies, carrots, zucchini, fennel, golden beet etc. Cook until al dente. Add more herbs and salt for thee increased volume.

Can I use puff pastry or pie topping.

Yes, you can convert this into regular pot pie with puff pastry or pie crust. Add cut outs or whole sheet and bake until golden

How long can I store this Mushroom pot pie?

The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.

If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweeet potato crust or other crust of choice and bake for 35 mins or until golden.

Can I make this Oil-free?

Yes, Use broth for sauteing.

For the topping: Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper.

Can I make the mushroom pot pie without soy?

Yes, Use coconut aminos instead of soy sauce or use 1/3 cup wine

Vegan Mushroom Pot Pie with Sweet Potato Crust

Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Keyword: mushroom gravy pot pie

Servings: 4

Calories: 179.65kcal

Author: Vegan Richa

Ingredients

Mushroom gravy pot pie filling:

  • 1 tsp oil or 2 tbsp broth
  • 1 cup (160 g) chopped onion
  • 3 garlic cloves , minced
  • 2 tbsp minced fresh rosemary and thyme or 2 tsp dried, I like 1.5 tsp rosemary and 1/2 tsp thyme
  • 1/4 tsp fresh black pepper
  • 1 lb (453.59 g) mixed mushrooms , thinly sliced
  • 1/4 tsp salt
  • 1.5 tbsp balsamic vinegar
  • 2 tsp soy sauce , tamari for gluten-free
  • 5 chard leaves stems removed and finely chopped, or use spinach (or omit if you dont like greens in pot pie :))
  • 2 tbsp wheat flour or cornstarch for thickening
  • 1.5 cup (354.88 ml) veggie broth or water
  • 1 1/4 cup (223.75 g) cooked cannellini beans or other white beans

Crust:

  • 1 medium sweet potato thinly sliced , or use yukon gold/russet potato
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1 tsp fresh rosemary or 1/2 tsp dried or other herbs of choice

Instructions

  • Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins.
  • Add in the herbs and black pepper and mix for a few seconds to infuse the oil. Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.
  • Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.
  • Add the flour and mix in. (If using starch, mix starch with 1/4 cup water and add at next step when the stock is boiling). Add the veggie broth and mix well.
  • Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully with salt, herbs.. Preheat the oven to 375 deg F (190 C)
  • Transfer the mixture to 3 or 4 baking ramekins or one 9 by 9 inch or larger baking dish. Cover the mushroom bean mixture with sliced sweet potato. Overlap the potatoes as they will shrink.
  • Brush olive oil on the sweet potato,, sprinkle salt, pepper and herbs of choice.
  • Bake at 375 deg F for 35 mins or until the sweet potato slices are tender in the middle. If thy are crisping up too much, cover the dish/dishes with parchment for the last 10 mins.
  • Store: The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.

    If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweet potato crust or other crust of choice and bake for 35 mins or until golden.

Notes

Oil-free: Use broth for sauteing. Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper.

Soy-free: Use coconut aminos instead of soy sauce or use 1/3 cup wine

Variations:

Top the filling with vegan puff pastry or pie crust for a decadent pie. Or make the just filling on stove top and serve over mashed potatoes or veggies.

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Vegan Mushroom Pot Pie with Sweet Potato Crust

Amount Per Serving

Calories 179.65 Calories from Fat 35

% Daily Value*

Fat 3.94g6%

Saturated Fat 0.47g3%

Sodium 438.49mg19%

Potassium 758.63mg22%

Carbohydrates 34.23g11%

Fiber 8.66g36%

Sugar 7.39g8%

Protein 9.03g18%

Vitamin A 8311.65IU166%

Vitamin C 23.05mg28%

Calcium 102.8mg10%

Iron 3.55mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

Overhead view of falafel on a plate.

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Ingredients

Here’s what you’ll need to make this easy falafel recipe:

  • Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
  • Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
  • Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
  • Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
  • Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
  • Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
  • Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
  • Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Recipe Success Tips!

  1. Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
  2. Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
  3. Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
  4. Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
  5. Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
  6. Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.
Overhead view of falafel on a plate.

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Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.
Course Appetizer, Main Course, Side Dish
Cuisine Middle-Eastern
Total Cost ($3.08 recipe / $0.16 serving)
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 19 falafel
Calories 108kcal

Equipment

  • Food Processor
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 2 15 oz. cans chickpeas $1.72
  • ¼ red onion $0.26
  • 1 handful fresh parsley, about ¼ bunch $0.26
  • 1 handful fresh cilantro, about ¼ bunch $0.17
  • 4 cloves garlic $0.12
  • 1 tsp salt $0.01
  • ½ tsp cayenne pepper $0.13
  • 1 tsp ground cumin $0.08
  • 1 tsp baking powder $0.04
  • ½ cup flour* $0.07
  • ¼ cup neutral cooking oil for frying $0.22

Instructions

  • Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
  • Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
  • Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
  • Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
  • If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
  • To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Sodium: 148mg | Fiber: 4g
Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Falafel mix in a food processor.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Falafel on a parchment lined baking sheet.

Let them drain on a paper towel to absorb the excess oil.

A fork taking some homemade falafel from a bed of hummus with salad.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

The post Easy Homemade Falafel appeared first on Budget Bytes.

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