Vegan Mushroom Pot Pie with Sweet Potato Crust

Our Vegan Mushroom Pot Pie in green and blue baking dishes on a baking sheet

5 from 19 votes

Vegan Mushroom Pot Pie with Sweet Potato Crust

Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: mushroom gravy pot pie

Servings:

Author: Vegan Richa

Ingredients

Mushroom gravy pot pie filling:

1 tsp oil or 2 tbsp broth
1 cup chopped onion
3 garlic cloves , minced
2 tbsp minced fresh rosemary and thyme or 2 tsp dried, I like 1.5 tsp rosemary and 1/2 tsp thyme
1/4 tsp fresh black pepper
1 lb mixed mushrooms , thinly sliced
1/4 tsp salt
1.5 tbsp balsamic vinegar
2 tsp soy sauce , tamari for gluten-free
5 chard leaves stems removed and finely chopped, or use spinach (or omit if you dont like greens in pot pie :))
2 tbsp wheat flour or cornstarch for thickening
1.5 cup veggie broth or water
1 1/4 cup cooked cannellini beans or other white beans

Crust:

1 medium sweet potato thinly sliced , or use yukon gold/russet potato
2 tsp olive oil
salt and pepper to taste
1 tsp fresh rosemary or 1/2 tsp dried or other herbs of choice

US Customary - Metric

Instructions

Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins.
Add in the herbs and black pepper and mix for a few seconds to infuse the oil. Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.
Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.
Add the flour and mix in. (If using starch, mix starch with 1/4 cup water and add at next step when the stock is boiling). Add the veggie broth and mix well.
Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully with salt, herbs.. Preheat the oven to 375 deg F (190 C)
Transfer the mixture to 3 or 4 baking ramekins or one 9 by 9 inch or larger baking dish. Cover the mushroom bean mixture with sliced sweet potato. Overlap the potatoes as they will shrink.
Brush olive oil on the sweet potato,, sprinkle salt, pepper and herbs of choice.
Bake at 375 deg F for 35 mins or until the sweet potato slices are tender in the middle. If thy are crisping up too much, cover the dish/dishes with parchment for the last 10 mins.
Store: The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.
If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweet potato crust or other crust of choice and bake for 35 mins or until golden.

Notes

Oil-free: Use broth for sauteing. Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper.

Soy-free: Use coconut aminos instead of soy sauce or use 1/3 cup wine

Variations:

Top the filling with vegan puff pastry or pie crust for a decadent pie. Or make the just filling on stove top and serve over mashed potatoes or veggies.

Nutrition is for 1 serve

Nutrition