Recipe: Vegetarian Mushroom & Onion Pot Pie Author: Carolyn Severin, Hamama Happiness Team Member Prep Time: 10 Minutes Cook Time: 35 Minutes Makes: 4 Servings With the richness of the puff pastry and simplicity of the vegetarian mixture with spices, you will want more than one pie! Truly a delicious meal with such amazing flavor to it. You can always add more vegetables to it or even meat if you prefer! Ingredients: Olive Oil Vegan Butter 1 Yellow Onion 6 Garlic Cloves 5 Cups Mushrooms (Variety) 1 Cup Vegetable Stock A Pinch of Dried Thyme 2 Tbsp Braggs or Tamari 2 Tbsp Nutritional Yeast 1 Tbsp Onion Powder 1 Tbsp Coconut Sugar 1 Tbsp Cumin ¼ Tbsp Cloves 2 Tbsp Cornstarch or Flour 1 ¾ Cup Coconut Cream 6 Red Potatoes 1 Sheet of Puff Pastry (Thaw before using) Monterey Jack Cheese Hamama Microgreens Instructions Cut your potatoes in small pieces and cook until tender. While the potatoes are cooking, add oil and butter to a large pot on medium-low heat and add your onion in until sauteed. Once sauteed, add the mushrooms and let cook down. Add Garlic in as well. Once the mushrooms cook down, add the braggs, nutritional yeast, onion powder, cumin, cloves, thyme and stir until fragrant. Once fragrant, add in the vegetable broth and let simmer for a few minutes. Add in the cornstarch stirring quickly to keep it from clumping up. Add the coconut cream and bring to a boil. Stir often until the consistency thickens. Once the consistency is thicker, add the potatoes and cook for another few minutes. While cooking, turn the oven on to 400F. You can either use small pots to cook the pot pie in or a larger pot as well. Once ready, add the mix into each pot or pan. Add the cheese to each one and cover with the puff pastry. Brush with a little oil and place in the over for around 20 minutes. Once nicely browned on top of the pie, take out, let cool and serve with any microgreens of your choice on top! :D
