Description
A Savory Mushroom Pot Pie stuffed with sautéed mushrooms, potatoes, carrots, celery and gravy, and topped with a homemade cornbread crust.
Ingredients
Scale
- 3 cloves garlic (minced)
- 1 cup onion or leek (diced)
- 8 oz mushrooms (white button)
- 8 oz mushrooms (baby bella)
- 1/4 cup soy sauce (low sodium)
- 4 stalks celery (chopped)
- 4 small carrots (chopped)
- 1 Yukon potato (diced into cubes)
- 1/2 tsp thyme
- 1/4 tsp sage
- 1/4 tsp ground pepper
- 1 tsp vegan worchestershire sauce
- 1 Tbls tomato paste
- 1/3 cup flour
- 1 1/4 cups vegetable broth (low sodium)
Instructions
- Saute garlic and onion in a splash of veggie broth
- Add mushrooms and soy sauce and simmer until bubbly
- Add in vegetables and spices and stir to combine
- Add Worcestershire and tomato paste and stir to combine
- Allow to simmer, stirring occasionally, until veggies have softened
- Sprinkle on flour and stir until the stew is thick and gummy
- Add veggie broth and stir to combine, the stew will thicken immediately
- Prepare batter for Vegan Country Cornbread
- Add stew to 15" x 10" baking dish and pour cornbread batter over the top
- Bake in 350 degree oven for 30 minutes
