Who loves a great Pot Pie? ME!

My goal was to make one that was vegetarian, tasted savory, was filling yet healthy too. I use Beyond Burgers for most of my vegetarian cooking and use them exclusively (not paid for this either,  just love them). It was time to use them in a Pot Pie!

I have also been doing a bit of research on how best to make vegetarian dishes taste more savory (for those that miss this element). Tamari/soy sauce and believe  or not – vinegar – are the key elements to adding a savory taste to your vegetarian dishes. If you have not tried my Vegetarian Spicy Mushroom Noodle Soup (gluten free) I encourage you to make it. It tastes beefy without any meat at all. My son absolutely loved it and he is very much used to eating savory, beefy tasting Thai noodle soups. You can find the recipe here https://canterburycottagedesigns.com/2020/01/vegetarian-spicy-mushroom-noodle-soup-with-herbs-gluten-free/.

Mushrooms are another element used in making vegetarian meals “savory.”  If you do not want to use Beyond Meat in this recipe, I recommend doubling or tripling the mushrooms, and do not drain the broth from the mushrooms after they are cooked. The mushroom broth adds the savory element to the dish.

(Please note – feel free to add peas! Most Pot Pies contain peas. My husband won’t eat them!)

Healthy and Hearty Veggie Pot Pie

Ingredients:

2 Tbsps. vegan butter (or you can use veggie broth) for sauteing

1 small onion, diced

2 Beyond Burger patties (do not use the crumbles!)

1 cup chopped carrots

1/2 cup chopped celery

1 zucchini, diced into cubes

Dashes of Dried Thyme and Oregano

1  1/2 Tbsp. Tamari

1/2 tsp. rice wine vinegar

1-2 large baking potatoes, cooked and cubed

1 twelve ounce package of white mushrooms, chopped (double that if you omit the Beyond Burger)

3 cloves garlic, chopped

1/2 to 1 cup veggie broth

1 Tbsp. Flour

1 Pillsbury Crescent Dough Sheets

Instructions:

Preheat oven to 375

Cook the potatoes (microwave works fine!) and dice into 1 inch cubes. Set aside.

In a large skillet, add veggie broth or vegan butter, onions, carrots. zucchini, 2 Beyond Burger patties, garlic, dashes of dried Thyme and Oregano and saute for about 10-15 minutes, breaking up the Beyond Burger as you go.

Add 1 Tablespoon flour, and 1/2 cup of broth to start. You will have some liquid from the mushrooms – keep that in the skillet. Stir together. Season with Salt and pepper. Saute for about 3-5 minutes. Add in the potatoes. If it seems to dry, add a dash more of veggie broth.  Mix well. Remove from heat.

Add the contents to a small to medium-sized oven proof casserole dish. Place the Crescent sheet on top, overlapping the edges of the dish.

Cook in the oven at 375 for 25-30  minutes. You will only be browning the crust as the pot pie mixture is already cooked. If the crust starts to get too brown around the edges, place a sheet of Reynolds Wrap over the top to prevent burning and continue to cook.

Remove from the oven and serve immediately.

Enjoy!

5 from 1 vote

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Healthy and Hearty Veggie Pot Pie

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

Ingredients:

• 2 Tbsps. vegan butter or you can use veggie broth for sauteing
• 1 small onion diced
• 2 Beyond Burger patties do not use the crumbles!
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 zucchini diced into cubes
• Dashes of Dried Thyme and Oregano
• 1 1/2 Tbsp. Tamari
• 1/2 tsp. rice wine vinegar
• 1-2 large baking potatoes cooked and cubed
• 1 twelve ounce package of white mushrooms chopped (double that if you omit the Beyond Burger)
• 3 cloves garlic chopped
• 1/2 to 1 cup veggie broth
• 1 Tbsp. Flour
• 1 Pillsbury Crescent Dough Sheet

Instructions

Instructions:

1. Preheat oven to 375
2. Cook the potatoes (microwave works fine!) and dice into 1 inch cubes. Set aside.
3. In a large skillet, add veggie broth or vegan butter, onions, carrots. zucchini, 2 Beyond Burger patties, garlic, dashes of dried Thyme and Oregano and saute for about 10-15 minutes, breaking up the Beyond Burger as you go.
4. Add 1 Tablespoon flour, and 1/2 cup of broth to start. You will have some liquid from the mushrooms – keep that in the skillet. Stir together. Season with Salt and pepper. Saute for about 3-5 minutes. Add in the potatoes. If it seems to dry, add a dash more of veggie broth. Mix well. Remove from heat.
5. Add the contents to a small to medium-sized oven proof casserole dish. Place the Crescent sheet on top, overlapping the edges of the dish.
6. Cook in the oven at 375 for 25-30 minutes. You will only be browning the crust as the pot pie mixture is already cooked. If the crust starts to get too brown around the edges, place a sheet of Reynolds Wrap over the top to prevent burning and continue to cook.
7. Remove from the oven and serve immediately.