Mushroom Potato Pot Pie – HealthyHappyLife.com

By admin

Posted on 2 hours ago

12 min read

This creamy, cozy Mushroom Potato Pot Pie with tofu and onion, rosemary and sage makes the right festive fall centerpiece entree. Make it for Thanksgiving or Christmas – or any previous day in want of a one-plate marvel meal.

Holiday Centerpiece

If you’re still looking for the right plant-based mostly vacation centerpiece or entree, a pot pie is a beautiful option to go. Sitting on the table it appears all fairly and stylish, those buttery ripples of crust simply begging to be sliced into!

And once sliced the steamy heat insides don’t disappoint! Though there are plenty of yummy fillings and veggies you may use, in the present day’s pot pie uses potatoes, savory shiitake mushrooms and beneficiant chunks of tender tofu for added protein. You might sub out the tofu for tempeh, beans or even lentils can be completely divine.

The spices and herbs of rosemary, sage and black pepper help to add to that cozy holiday taste profile.

Filling Options

As I mentioned above, you possibly can play around with the veggie fillings for this vegan pot pie.

Other yummy components so as to add or sub in might embrace:

sweet potato
lentils
beans
fennel
brussel sprouts
tempeh
cranberries
peas
carrots
chopped kale
butternut squash
diced apple
celery
shallot
and extra!

Vegan Pot Pie

I fell in love with my cashew-based mostly pot pie recipe way back and have been enjoying around with it ever since. A couple of other recipes here on the blog that embrace the creamy cashew base..

Today’s Mushroom Potato Pot Pie matches in fairly nicely!

Vegan Holiday Recipes

And don’t let this pot pie be the one selfmade dish to grace your vacation desk! You can easily whip up a couple of more of my festive recipes. From cranberry sauce and mashed potatoes to candy potato rolls or the perfect pumpkin pie ever.

Browse my vegan holiday recipes here!

And when you look intently, my inexperienced bean casserole has a number of the identical flavors as this pot pie, so in case you love this recipe, undoubtedly give this casserole a glance!

Pot Pie Crust

Confession. The crust you see in these Mushroom Potato Pot Pie pictures just isn’t selfmade. I know, I do know – I typically say how EASY it’s to DIY a pie crust. And it’s when you have the time to make a bit of a multitude.

But this morning I was in the midst of taking care of a fussing baby and making an attempt to make a minimum of one mug of espresso for someone in the house, and do-it-yourself crust just wasn’t occurring. But I was fairly stoked that I pulled off this recipe no less than! If I can do it amidst new mom chaos, you can do it amidst vacation chaos.

Rosalie and I on a calmer day… More fall pictures right here!

So yeah, you possibly can totally DIY your crust. You can do a buttery pie crust (similar as you’d for a candy recipe for pie) or you can do a biscuit pie crust. Both work superbly! the biscuit crust could be very comparable, however perhaps a bit simpler because it isn’t anticipated to look elegant… extra rustic in form and look.

Vegan Biscuit recipe right here. Use this vegan biscuit dough because the crust! Simply dollop the biscuit dough on prime of the filling. You don’t even need a backside layer of crust!

Or buy a vegan crust. I used Wholly Wholesome model.

And with that, right here is the recipe! Grab a fork and get ready for some cozy….

Mushroom Potato Pot Pie

Creamy cashew base and full of potatoes, mushrooms, tofu and vacation spices like sage and rosemary. This is a chic and comfy centerpiece entree.

click the celebs to price

Print Pin

Prep: 10 minutes

Cook: 45 minutes

Total: 55 minutes

Servings: 8 servings

Ingredients

3 Tbsp olive oil, additional virgin
1 medium onion, diced
2 cloves garlic, chopped – non-compulsory
16 oz shiitake mushrooms, chopped
1 Tbsp recent rosemary, chopped
1/2 tsp ground sage
16 oz tofu, firm, cubed
2 cups potato, diced
1 cup cashews, uncooked
1 1/2 cups water or veggie broth
1/4 cup dietary yeast
1/2 tsp salt
black pepper to taste
1 bunch parsley, flat leaf, finely chopped
1 pie crust, vegan

Instructions

Preheat oven to 415 levels. Prepare or that vegan pie crust.
Bring a large pot of water to a boil. Add the potatoes. Par-boil for about 5 minutes, till tender. While the potatoes are boiling, add the cashews to a strainer and submerge them within the boiling water simply enough in order that they heat up too – it will assist soften them.
Warm a skillet over medium heat. Add the olive oil, onion and garlic. Saute for 2 minutes.
Add the shiitake mushrooms to the skillet. Saute for an additional 3 minutes. Turn heat to low and fold within the tofu, rosemary, sage, salt and pepper. Add the boiled potatoes over prime, reserving one half cup of them for the creamy sauce.
In a blender: Add the boiled cashews, 1/2 cup of the potatoes, the dietary yeast and the water or broth. Note: If utilizing water add an additional pinch of salt right here (or use tamari or soy sauce!) – do not add salt if using broth. Blend from low to high till silky clean.
If your skillet is giant sufficient, you’ll be able to hold the elements within the skillet. If not, switch all of the skillet components to a large soup pot. Pour the cashew sauce over prime and gently toss the whole lot collectively.
Fold in the parsley.
Lay the pie crust onto your pie dish. Pour int he filling and prime together with your prime layer pie crust. NOTE: If using biscuit dough as an alternative, you’ll be able to skip the underside layer of crust and dollop the biscuit dough on prime! Traditional pie crust will look more elegant although, and slice more simply.
BAke at 415 for twenty minutes, then lower temperature to 350 to bake for an additional fifteen minutes.
Cool pie no less than ten minutes before serving. Serve warm!