If you love mushrooms – this is the recipe for you.
Imagine a rich, savory stew of mushrooms, potatoes, carrots, celery and gravy, and then pour it over a piping hot piece of homemade cornbread.
Yeah it’s like that – only it tastes a million times better than I could ever describe.
Did I mention it’s perfect for the cooler fall temperatures?
And this may just be THE recipe that has even the non-vegans drooling for more.
Thick
Rich
Hearty
Savory
No fancy ingredients, just real food that everyone already has in their cupboard.
You’re going to love this one.
Savory Mushroom Pot Pie
The Stew
Saute a few cloves of garlic and about a cup of chopped onions in your favorite soup pan.
On a side note – I did use some sweet onions last night – thinking that maybe since my daughter’s Crohn’s Surgery is over and she’s healing so well – maybe she could tolerate a little onion – sweet onion at that. Nope. Back to the Leeks for me.
Then add in 16oz of your favorite mushrooms. I used 8oz of Baby Bellas and 8oz of White Button. Add a splash of Veggie Broth to keep things from sticking.
Now pour in 1/4 cup of Low Sodium Soy Sauce and let that come to a simmer. This smell alone will have everyone running to the kitchen to see what you’re doing….guaranteed.
Add to the pot 4 small stalks of chopped celery, 4 small carrots also chopped, and a diced Yukon Gold potato.
Sprinkle in 1/2 tsp dried Thyme, 1/4 tsp rubbed Sage, and 1/4 tsp ground Pepper.
Now stir in 1 tsp of Worcestershire Sauce (there are vegan versions available) and 1 Tablespoon of Tomato Paste.
Stir everything well so all the spices are mixed in, and then sprinkle in 1/3 cup of flour and stir that until it becomes thick and gummy.
Now pour in 1 1/4 cups of Low Sodium Veggie Broth and let it thicken.
Heavenly.
The Cornbread
Just prepare the batter as directed, and then layer a 15″ x 10″ baking dish with the stew and pour the cornbread batter on top.
Bake for 30 minutes in a 350 degree oven.
I constantly hear how people think we deprive ourselves by being Vegan or Plant-Based.
I have to laugh – because we are anything but deprived and with every dinner I make – I prove them wrong.
Real food, with real ingredients, that taste amazing, with no added fats, oils, cholesterol, or chemicals.
That’s what this site is all about.
Good healthy food.
Enjoy!
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8 servings
- 3 cloves garlic, minced
- 1 cup onion or leek, diced
- 8 oz mushrooms, white button
- 8 oz mushrooms, baby bella
- 4 stalks of celery, chopped
- 4 small carrots, chopped
- 1 yukon gold potato, diced into cubes
- ½ tsp thyme
- ¼ tsp sage
- ¼ tsp ground pepper
- 1 tsp vegan worchestershire sauce
- 1 Tbls tomato paste
- ⅓ cup flour
- 1¼ cups vegetable broth, low sodium
- 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
