Inexperienced Bean Mushroom Pot Pies with Mashed Potatoes

Searching for a straightforward, vegan consolation meal-in-one? I’ve received your quantity with these simple, particular person Inexperienced Bean Mushroom Pot Pies with Mashed Potatoes. Full of veggies—inexperienced beans, mushrooms, onions—protein-rich tempeh, and a creamy sauce, these savory mini mushroom pot pies are topped with whipped potatoes and browned within the oven. Hmm, discuss scrumptious! You may also make one massive family-sized meal through the use of a casserole dish for the stew, and topping it with these creamy mashed potatoes. The subsequent time you’re making mashed potatoes, make an enormous batch and save the leftovers for this recipe and you may make it no time. That is one among my household’s favourite recipes of all time. From my kitchen to yours, I hope you take pleasure in it!

Step-By-Step Information

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Inexperienced Bean Mushroom Pot Pies with Mashed Potatoes

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• 
  Writer: The Plant-Powered Dietitian
• 
  Complete Time: 1 hour
• 
  Yield: 4 servings 1x
• 
  Weight loss program: Vegan

Description

Full of veggies—inexperienced beans, mushrooms, onions—protein-rich tempeh, and a creamy sauce, these savory vegan mini pots of stew are topped with whipped potatoes and browned within the oven.

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Mashed Potato Topping:

• 5 medium (5 ounces every) potatoes, peeled, quartered
• 2 tablespoons vegan margarine
• 1/3 – ¾ cup plant-based milk, plain, unsweetened
• Salt and pepper, as desired (optionally available)

Inexperienced Bean Mushroom Filling:

Garnish:

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Directions

1. To make Mashed Potatoes: Fill a medium pot with water, deliver it to a boil, and add potatoes. Cowl, and prepare dinner over medium warmth for about 25 minutes, till potatoes are tender however nonetheless retain their form. Drain, and add vegan margarine and mash potatoes with a potato masher, including simply sufficient plant-based milk to make a creamy texture. Be sure to create a texture skinny sufficient to clean over the floor of the pot pies. Season as desired with salt and pepper. Put aside. (Makes about 3 ½ cups)
2. Whereas potatoes are cooking, put together the Inexperienced Bean Mushroom Filling.
3. Warmth olive oil in a big sauté pan.
4. Add onions, garlic, carrots, and inexperienced beans, and sauté over medium warmth for five minutes, stirring incessantly.
5. Add mushrooms, tempeh, poultry seasoning, celery salt, dried mustard, black pepper, parsley flakes, and sea salt (optionally available). Sauté for a further 3 minutes, stirring incessantly.
6. In a small bowl, combine collectively broth, plant-based milk, soy sauce, and flour.
7. Add to sauté pan and stir nicely. Simmer, coated, stirring incessantly, for a further 5 minutes, till greens are simply crisp tender. (Makes about 6 cups).
8. Whereas greens are simmering, preheat oven to 400 F.
9. Divide vegetable stew amongst 4 oven-proof soup or mini-casserole dishes (about 1 ½ cups per bowl). High every dish with one-fourth of the mashed potatoes (about 3/4 cup every), smoothing over floor of stew. Alternatively, it’s possible you’ll place the entire stew into one 2-quart baking dish, and prime with the entire mashed potatoes.
10. Place the dishes on the highest rack of the oven and warmth for about 15-20 minutes, till combination is golden on prime.
11. Take away, garnish with chopped chives, and serve instantly.
12. Makes 4 servings

Notes

To make this recipe gluten-free, use gluten-free tempeh and substitute corn starch for flour.

• Prep Time: 20 minutes
• Cook dinner Time: 40 minutes
• Class: Dinner
• Delicacies: American

Diet

• Serving Measurement: 1 serving
• Energy: 485
• Sugar: 8 g
• Sodium: 731 mg
• Fats: 15 g
• Saturated Fats: 3 g
• Carbohydrates: 76 g
• Fiber: 12 g
• Protein: 20 g

Key phrases: vegan consolation meals, consolation meals, shepherd pie

For different plant-based consolation meals, try:

Southwestern Candy Potato Shepherd’s Pie
Mushroom Bomb Lentil Pasta
Mushroom Spinach Tofu Pie