Who Needs Meat! Individual Mushroom Bean Pies - Glen And Friends Cooking - Vegetarian Pot Pie

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

pie crusts

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust is healthier while store-bought is convenient.

Heat olive oil in a pan over medium-high heat.

Add diced onion, celery, and carrot; stir until onion is soft.

Add sliced mushrooms and cook until they release moisture.

Stir in thyme, summer savory, salt, and pepper.

Add tomato paste and marmite; mix well.

Pour in chicken stock and white wine; stir to combine.

Add canned beans and black-eyed peas; bring to a simmer and cover.

Simmer for about an hour until thickened.

Stir in frozen corn and edamame; mix until combined.

Roll out all lard pastry for pie crusts.

Cut pastry to line individual pie pans and chill in the fridge.

Fill pie bases with mushroom-bean mixture.

Crimp tops onto pies and cut vent holes.

Brush edges with egg wash before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens