Description
A Savory Mushroom Pot Pie stuffed with sautéed mushrooms, potatoes, carrots, celery and gravy, and topped with a homemade cornbread crust.
Ingredients
Units
Scale
- 1 cup diced onion or leek
- 3 cloves minced garlic
- 1.5 cups low-sodium vegetable broth (divided)
- 16 oz baby bella mushrooms
- 1/4 cup soy sauce (low sodium)
- 3-4 ribs of celery, chopped
- 3-4 small carrots, chopped OR 10 oz bag of frozen veggies
- 1 potato, diced
- 1/2 tsp sage
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp ground pepper
- 1 tsp vegan worchestershire sauce
- 1 Tbls tomato paste (or 3 Tbls diced tomatoes)
- 1/4 cup flour
- 1 batch of cornbread batter
Instructions
- Saute garlic and onion in 1/4 cup 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 the flour and stir
- Add veggie broth and stir to combine, the stew will thicken immediately
- Preheat oven t0 350° F
- Prepare cornbread batter
- Ladle stew to a 15" x 10" baking dish (or any oven-safe baking dish
- Spoon cornbread batter over the top to cover
- Bake for 30 minutes or until cornbread is golden brown
