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Mushroom Pot Pie
It is the season for comfort food and this rustic vegan Mushroom Pot Pie fits the bill. The earthy mushrooms and onions nestled in a rich gravy and topped with a quinoa breading is the perfect one pot meal to warm your bones.
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Ingredients
Filling
- 12 oz mushrooms, sliced
- 1 red onion, sliced lengthwise
- 3 cloves garlic, minced
- ½ cup prune juice
- ½ cup vegetable broth, low sodium
- 14 oz black beans, cooked
- 1 tbsp dark miso paste
- 1 ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp thyme
- 5 cups swiss chard, kale or spinach
Batter for top
- ¾ cup quinoa, uncooked
- ½ tsp onion powder
- 1 tsp tamari
- 1 cup water
- ½ tsp cracked pepper
Instructions
- Preheat oven to 400°F.
- Sauté the mushrooms and onions on high heat until onions are slightly soft and everything is slightly browned.
- Add the garlic and cook for at least a minute or so.
- Add the prune juice and vegetable broth and stir to deglaze the pan.
- Add the beans, miso past and spices and top with the swiss chard.
- Let it cook for about 5 minutes or until the greens are completely wilted.
- Blend the batter ingredients in a blender and pour over the top.
- Sprinkle some cracked pepper on top of batter.
- Bake for about 10 minutes.
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Nutrition info
Calories: 318kcalCarbohydrates: 61gProtein: 16gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 731mgPotassium: 1177mgFiber: 14gSugar: 12gVitamin A: 3329IUVitamin C: 22mgCalcium: 107mgIron: 5mg
11 comments
Hi Jill,
Thank you for this recipe! I have some beautiful Swiss chard growing in my garden and can’t wait to make this. I notice that the print recipe instructions don’t give baking/broiling times. Of course, one could always go back to your wonderful video, but you’ll likely want to add. Again, many thanks!
I love the idea of using uncooked quinoa for nutritious topping. Much faster than a shepherd’s pie which requires cooking and mashing of potatoes.
Wow! It looks soooo easy. I can’t wait to make this. Thanks Jill. I love your recipes.
I understood that quinoa is supposed to be soaked to remove the bitter coating but you didn’t soak yours??
This looks AH-MAZING!! Is there a suitable sub for prune juice? I hate to buy a whole bottle for just 1/2 cup.
You can just use more vegetable broth
Update- I made this for dinner tonight. It’s just as easy as it looks and it was delicious. This is going into our weekly rotation.
Do you think I can use millet in place of the quinoa?
I haven’t tried it but I think it would work
Hi, I just finished watching a documentary on the health benefits of a plant based diet and I’m thinking of adopting this life style. After a quick google for recipe sites yours popped up. This recipe for mushroom pot pie looks delicious and I will definitely give it a try.
I made this for dinner tonight. I doubled the recipe so we could have enough for a few days and/or lunch. I made the mistake of doubling the batter for the top. There was too much and it didn’t really cook. The flavor was still good. However… I JUST reread the recipe and realized I forgot to add the water. Duh! No wonder it was more like a powder. I mixed everything in the pan and put it in bowl for dealing with tomorrow. Do you think if I added the mixture back into the pan and added water, the quinoa would cook and it would be tasty or would the vegetables be soggy?