The Whole Food Plant Based Cooking Show
Mushroom Pot Pie
Calories: 318kcal
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
Calories: 318kcal | Carbohydrates: 61g | Protein: 16g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 731mg | Potassium: 1177mg | Fiber: 14g | Sugar: 12g | Vitamin A: 3329IU | Vitamin C: 22mg | Calcium: 107mg | Iron: 5mg
