Gluten FreeMain courseRecipesVegan

Mushroom and Potato Pot Pie

by Edward Daniel
written by Edward Daniel
Caption of Mushroom and Potato Pot Pie. Image by Edward Daniel (c).

Mushroom and Potato Pot Pie reminds me of days gone yonder; a bit of stodge as the cold seasons draw close and something that is warming, satisfactory and leads to a good sleep after. I love this dish because it uses a few choice ingredients and yet is wholesome.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Mushroom and Potato Pot Pie. Image by Edward Daniel (c).
#
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For Pastry
  • Dry ingredients
  • 125g chick pea powder
  • 60g buckwheat groats
  • 25g oats
  • 25g flaxseeds
  • 1tsp unrefined cane sugar
  • Pinch of salt
  • 60g tapioca
  • 1tsp bicarbonate of soda
  • Wet ingredients
  • 40g olive oil
  • 100ml filtered water
  • ½ lemon, juice
  • For filling
  • 500g potatoes
  • 1 onion
  • 4tbs olive oil
  • 200g mushrooms
  • 250ml retained potato liquid
  • 6 sundried tomatoes
  • 1tsp tamarind paste
  • 1tsp wholegrain mustard
  • 1tbs marjoram
  • Few sprigs of thyme
  • Few sprigs of parsley
  • Pinch of salt and pepper

Instructions

  1. Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
  2. Boil the potatoes in filtered water for about 15 minutes. Drain and retain and set the liquid for later. Set to one side.
  3. Sauté the onion in olive oil until translucent. Add in the mushrooms and cook for about three or four minutes.
  4. Measure out potato liquid and blitz with the sundried tomatoes in a blender. Place in a large mixing bowl with the onions and mushrooms. Add in the tamarind, mustard, marjoram, thyme and parsley.  Stir in the potatoes.  Transfer to an oven proof dish.
  5. Make the pastry by blitzing the buckwheat, oats, flaxseeds, sugar and salt in a high-speed blender. Transfer to a large mixing bowl. Stir in the tapioca and bicarbonate of soda.
  6. Add the wet ingredients to the pastry. Form a ball and roll between two sheets of baking paper.
  7. Cover the oven proof dish with the pastry. Prick the pastry at intervals.
  8. Bake in the oven for about 20 minutes.
  9. Serve warm.

 

0 comment
0
FacebookTwitterPinterestEmail

You may also like

Amaretti

Raw Leek and Mango Curry

Ricciarelli

Pandan Panna Cotta

Almond Cheese

Panjiri

Chocolate Puffed Amaranth Bars

Sweet Vermicelli

Carrot Halva

Almond Butter

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.