Meatless Monday: Thanksgiving Edition! Vegan Mushroom Pot Pies

Hope everyone had a GREAT Thanksgiving! Though not Monday, this week’s Meatless Monday post is a Thanksgiving Edition that I cooked yesterday for my family.

Though it was definitely one of the more complicated dishes I’ve ever made, I had tons of fun making it, and it ended up being delicious. Here is the recipe I used as a base, but I ended up going off script. Aren’t I brave??

Special thanks to my sister and mom for helping me out with the cooking.

Having said that, let’s begin!


Vegan Mushroom Pot Pies

Ingredients

  • ½ medium onion
  • 1 large clove garlic, minced
  • 2 cups veggie broth (vegan friendly)
  • ¼ plain almond milk
  • ~1/4 unbleached all-purpose flour (or sub other thickener of choice)
  • Sea salt and black pepper
  • 1 puff pastry dough (vegan)
  • 2 bay leaves
  • 2 cups frozen mixed vegetables (or substitute for fresh vegetables: carrots, green beans, etc.)
  • Packet of mushrooms

Additional spices: Pinches of bail leaves, cayenne pepper, and thyme

Serves: Five (no leftovers!)

Cooking instruments needed: saucepan, cups, spoon, whisk, cutting knife, cutting board, ¼ cup and ½ cup, and a rolling pin (or if you don’t have one, substitute for a wine bottle filled with water), and ramekins* (however many you plan to serve) or 8×8 baking dish.

*So for any cooking newbies, like myself, the word ramekin could sound unfamiliar. Ramekins are basically small dishes that are used to bake food or for individual portions. They look like this:

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You learn something new every day!


Instructions

  1. Gather ingredients together! Look at all those ingredients. So many.

IMG_21312. Preheat oven to 425 degrees F.

3. Cut up into separate piles the one clove of garlic, the ½ medium onion, and the packet of mushrooms into small-medium pieces on cutting board. Feel free to prepare any of the other ingredients at this point too.

IMG_21374. Add 2 tablespoons of olive oil to a large saucepan over medium heat

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5. Add onion, garlic, mushrooms and a pinch of salt – stir. Cook until soft (approx. 7 minutes)

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If you want, at this point you can also add the mushrooms. I totally forgot about them, so I added them later but either way works!

6. Veggie broth stage: If you do not have veggie broth that is already made, now is when you make the broth following the instructions given to you on the package (if you already have the broth, go to step 6).

In my case, I melted 1 veggie broth cub that came in a little container into 3 ½ cups (875ml) boiling water and stirred until it dissolved. Because this was more broth than I needed, I used 2 cups of it and froze the rest.

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7. Mix the ¼ cup of flour in a cup with some water to help let it mix with broth

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8. Add the water-flour mixture to pan with onions and garlic (and, if you added them, mushrooms). With a whisk, slowly add in the 2 cups of veggie broth

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9. Add in the ¼ almond milk, 2 bay leaves, and stir.

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10. Leave on simmer until the mixture is thickened (about 10 minutes). At this point, I remembered the mushrooms, and cooked them separately with a little garlic.

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11. As the sauce is thickening, prepare puff pastry dough by placing flour over counter/workspace and put puff pastry dough on top

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12. Add flour to rolling pin/wine bottle and then thin out the puff pastry dough. You will likely not need the entire amount of dough, depending on how many you intent to serve.

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13. Using ramekins, trace out covers for the pot pies as well as any other decorative pieces to it. In my case, I used the letters S, O, and V (sustainability office, and vegan).

Advice from Future Joanne: the cutouts should be a little bigger than the edge so that they cover the ramekins better.

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14. Once the sauce is thickening, add frozen vegetables (and mushrooms) and cook for 4-5 minutes. Taste and adjust seasonings (salt, pepper, bail, cayenne pepper and thyme) as you see fit.

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15. Discard the bay leaves and turn off stove top. We’re done the first part! Now just need to bake them.

16. Divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish.

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17. Top the ramekins with vegan puff pastries cut-out covers

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18. Lightly brush the tops of the pies with melted vegan butter or olive oil

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19. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the puff pastries are golden brown and the filling is bubbly (this takes about 15-20 minutes).

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20. Carefully remove cooked pot pies, and let them cool for a little.

Voila! You are done 🙂 Now just to eat them!

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Enjoy the food with your family, alongside any other dishes you may have cooked up (e.g. salad, etc.). Being a special occasion here are my wine pairing suggestions for the meal: Pinot Noir or Sauvignon Blanc.


Note: If you are not vegan, but like the sound of this dish, you can easily add chicken to the dish by cooking it separately and adding in the chicken at step 15. I made it for my family too, and it was also delicious.

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Ratings for this week’s dish: The answers I got from my family ranged from 4s to even a 5+ (thanks Dad). Personally, I rated it a 5. It was delicious and the company was good 🙂


Again, I hope everyone had a happy Thanksgiving and ate lots and lots of pie.

Feel free to tweet @sustainableUofG with any suggestions for future dishes, or if you made your own #MeatlessMonday recipe (Thanksgiving edition!) and have a picture.

Until next time,

Joanne

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