Vegetarian Mushroom & Onion Pot Pie
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
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