Vegan Mushroom Pot Pie

Vegan Mushroom Pot Pie - A savory, bubbling vegan mushroom pot pie with a whole-wheat puff pastry crust and a filling of peas, carrots, and two kinds of mushroom, all tied together by savory herbs.

Ingredients

1 sheet of puff pastry (either store-bought or made at home using this recipe. For the whole wheat puff pastry crust just substitute all of the all purpose flour with whole wheat flour and proceed as directed)
8 oz cremini mushrooms, quartered
1 oz dry shiitake mushrooms, slice the mushrooms and before slicing, reconstitute the mushrooms by placing them in a bowl and covering with 1 cup of very hot water. I place a glass or other weight on top because the mushrooms have a tendency to float. Leave alone for 30 minutes, then drain the mushrooms and reserve the soaking liquid.
1/4 cup all purpose flour
2 medium carrots cut into a 1/2-inch dice
1 large red onion cut into a 1/2-inch dice
5 cloves of garlic, minced
2 ribs of celery cut into a 1/2-inch dice
1 cup frozen green peas
2 tbsp raw cashews, soaked in 1/2 cup of water for 30 minutes, then blended to a smooth paste
2 tbsp of chopped fresh, savory herbs, like rosemary, thyme, and/or sage. If using dried herbs, use a total of 2 tsp.
1 tbsp + 1 tsp extra virgin olive oil
Ground black pepper and salt to taste
2 tbsp finely chopped parsley


Image Credit : holycowvegan.net

Instructions
Visit Vegan Mushroom Pot Pie By Vaishali - Holy Cow Vegan @ holycowvegan.net for full recipe

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel