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
Servings: 4
Calories: 179.65kcal
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.
Vegetarian Recipes
Lemon Ricotta Pasta


Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.
Originally posted 3-4-2011, updated 6-8-2022.
Do I Have to Use Fresh Lemon?
This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!
Not All Ricotta is Created Equal
I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!
Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.
What Else Can I Add?
This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.


Lemon Ricotta Pasta
Ingredients
- 1 lemon $0.89
- 8 oz. pasta* $0.67
- 1 cup frozen peas $0.50
- 1 clove garlic, minced $0.08
- 1 Tbsp butter $0.11
- 1 cup whole milk ricotta $1.60
- 1/4 cup grated Parmesan $0.36
- 1/4 tsp salt (or to taste) $0.02
- 1/4 tsp freshly cracked black pepper (or to taste) $0.02
- 1 pinch crushed red pepper (or to taste) $0.02
Instructions
-
Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
-
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
-
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
-
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
-
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
-
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
-
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.
Notes
Nutrition
How to Make Lemon Ricotta Pasta – Step By Step Photos
Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.
Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.
Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.
Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.
Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.
Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.
Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.
Enjoy the lemon ricotta pasta while still warm!
The post Lemon Ricotta Pasta appeared first on Budget Bytes.
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