Mushroom Pot Pie RecipeTagged in Vegetarian
Saute onion in oil for 5 minutes,
until translucent. Add red pepper and
garlic, saute for 5 more minutes. Add
mustard, mushrooms, herbs, and salt
and pepper. Cook for about 5 minutes,
or until mushrooms start to let off
juices. Add stock and potatoes, and
bring to boil. Then reduce heat and
cover; simmer for about 15 minutes.
Preheat oven to 400 degrees. Add
cornstarch, and cook until thickened,
about 5 minutes. Add corn and peas and
warm through. Turn into an oiled
Mix all ingredients for topping.
Stretch to shape of casserole and
place on top of filling. Bake at 400
degrees for 25-30 minutes. Test with a
toothpick in center of pie.
- one medium onion
- chopped (about 2 cups)
- 4 cloves garlic
- 1 red pepper
- 3 c. sliced mushrooms
- 1 Tb. vegan Dijon mustard
- 3 Tb. fresh chopped herbs (parsley
- or thyme)
- salt and pepper
- 2 c. diced potatoes
- 3 c. broth
- 4 Tb. cornstarch dissolved in 1/2 c. cold water
- 1 c. frozen peas
- 1 c. frozen corn
- BISCUIT TOPPING:
- 2 c. sifted flour
- 1/2 tsp. salt
- 1 Tb. baking powder
- 1/2 tsp. baking soda
- 6 Tbs. extra virgin olive oil
- 1 c. plain soy yogurt
- OR 3/4 c. plain soymilk
- 1 tsp. chopped fresh dill or parsley
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