Best Vegetarian Mushroom Pot Pie With Garlic Green Beans Recipes

GREEN BEAN MUSHROOM POT PIES WITH MASHED POTATOES

Steps:

• To make Mashed Potatoes: Fill a medium pot with water, bring it to a boil, and add potatoes. Cover, and cook over medium heat for about 25 minutes, until potatoes are tender but still retain their shape. Drain, and add vegan margarine and mash potatoes with a potato masher, adding just enough plant-based milk to make a creamy texture. Make sure to create a texture thin enough to smooth over the surface of the pot pies. Season as desired with salt and pepper. Set aside. (Makes about 3 ½ cups)
• While potatoes are cooking, prepare the Green Bean Mushroom Filling.
• Heat olive oil in a large sauté pan.
• Add onions, garlic, carrots, and green beans, and sauté over medium heat for 5 minutes, stirring frequently.
• Add mushrooms, tempeh, poultry seasoning, celery salt, dried mustard, black pepper, parsley flakes, and sea salt (optional). Sauté for an additional 3 minutes, stirring frequently.
• In a small bowl, mix together broth, plant-based milk, soy sauce, and flour.
• Add to sauté pan and stir well. Simmer, covered, stirring frequently, for an additional 5 minutes, until vegetables are just crisp tender. (Makes about 6 cups).
• While vegetables are simmering, preheat oven to 400 F.
• Divide vegetable stew among 4 oven-proof soup or mini-casserole dishes (about 1 ½ cups per bowl). Top each dish with one-fourth of the mashed potatoes (about 3/4 cup each), smoothing over surface of stew. Alternatively, you may place all of the stew into one 2-quart baking dish, and top with all of the mashed potatoes.
• Place the dishes on the top rack of the oven and heat for about 15-20 minutes, until mixture is golden on top.
• Remove, garnish with chopped chives, and serve immediately.
• Makes 4 servings

VEGETARIAN MUSHROOM POT PIE

Steps:

• Preheat your oven to 400 degrees Fahrenheit and prepare a large (approximately 9-inch by 13-inch size) baking dish by greasing it with butter or cooking spray. Set aside.
• Heat a large skillet over medium-high heat and add the olive oil and butter.
• Add the onions and garlic and saute until the onions soften and become slightly translucent.
• Add the mushrooms and continue to saute until the mushrooms begin to brown slightly and become nice and soft. The mushrooms will release some liquid, but continue cooking as it evaporates.
• Add the thyme and salt and pepper and stir to combine.
• Once the mushrooms begin to caramelize, add the red wine and stir well, scraping any caramelized bits off the bottom of the pan. Continue to cook as the wine cooks off, until there's almost no liquid left.
• When the liquid is gone, add the flour slowly, stirring so the white of the flour begins to disappear and form a paste over the mushroom mixture.
• Add the stock slowly, stirring well as it cooks to create a thick, creamy sauce.
• Stir in a pinch of nutmeg.
• Scrape the mushroom mixture into the prepared baking dish and top it with one sheet of puff pastry, tucking the edges of the puff pastry under to form a crust around the edges of the pan.
• Using your fingers, shape the edges into a soft, fluted shape (press the pastry with your right index finger in between your left thumb and index finger to create this shape).
• Dock the pastry topping with a fork in several places, or use a knife to make slits in the top. This will help the air escape while it's baking and keep the pastry in place as it bakes.
• Whisk together the egg and water to make an egg wash and brush it all over the top of the uncooked pastry.
• Top with some flaky sea salt.
• Bake for about 25 to 30 minutes at 400 degrees Fahrenheit or until the pastry is golden brown.
• Serve hot from the oven (let stand for about 5 minutes before serving) with a sprinkling of fresh thyme leaves on top.

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.