Vegan Mushroom Pot Pie | Rustic comfort food at its finest

plant-based butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar texture with less saturated fat.

puff pastry

🥗Healthier: whole wheat pastry dough

💰Cheaper: biscuits

Whole wheat pastry dough is more nutritious, while biscuits can be a budget-friendly swap.

Slice 12 ounces of portobello mushrooms and 1 whole red onion into wedges.

Heat a large skillet over high heat without oil.

Add the mushrooms and onions to the hot skillet and cook for about 10 minutes, allowing the mushrooms to release their juices and brown slightly.

Add minced garlic halfway through the cooking process to prevent burning.

Once the mushrooms and onions are cooked, add 1/2 cup low sodium vegetable broth and 1/2 cup prune juice to deglaze the pan.

Stir in 1 tablespoon of dark miso, 1 1/2 teaspoons of smoked paprika, 1 teaspoon of thyme, and 1 teaspoon of onion powder.

Add 1 can of drained and rinsed black beans (about 1 1/2 cups) and mix well to combine all ingredients.

Add 4 cups of roughly chopped Swiss chard and cook for 5-10 minutes until wilted and well incorporated.

Preheat the oven to 400°F.

In a blender, combine 1 cup of uncooked quinoa, 1/2 teaspoon of onion powder, 1 teaspoon of Tamari, and 1 cup of water; blend until smooth to create the batter.

Pour the quinoa batter over the mushroom mixture in the skillet, ensuring even coverage.

Top with cracked pepper to taste before baking.

Transfer the skillet to the preheated oven and bake for about 25-30 minutes until the top is set and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens