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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

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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