Vegan Mushroom Pot Pie with Sweet Potato Crust
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Vegan Richa · by Vegan Richa★ 5.0 (19)

Vegan Mushroom Pot Pie with Sweet Potato Crust

NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 17%
CARBS 31G65% OF CAL
6G FIBER20G OTHER5G TOTAL SUGAR
FAT 4G18% OF CAL
1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy mushroom and bean ragout topped with sliced sweet potato, baked until golden. Hearty, comforting, and entirely plant-based.

mainamericancasserolebeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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)
PREP
10M
SODIUM
1029MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.