Vegetarian Pot Pie (adapted from Moosewood Cookbook)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
IngredientsVegetables:1 tbsp. veg. oil2 c. coarsely chopped onions2-3 garlic cloves, mined or pressed1 tsp. salt1 tsp. dried thyme1 tsp. dried marjoram4-5 c. sliced mushrooms (cremini are very good but plain white mushrooms are fine too)1 tbsp. Dijon mustard6 c. chopped (1/2" cubes) root veggies & potatoes (the original recipe calls for 2 c. each ofpotatoes, sweet potatoes, and parsnips, but I use what I have - usually potatoes, rutabagas, andcarrots)1/2 tsp. ground black pepper3 c. water or stock3 tbsp. cornstarch dissolved in 1/2 c. cold water2 c. fresh or frozen peas and corn (I use all peas and have subbed other frozen chopped veggies,like broccoli)1 tbsp. soy sauce1/2 tsp. saltBiscuit Topping:2 c. flour1/2 tsp. salt1 tbsp. baking powder1/2 tsp. baking soda6 tbsp. melted butter1 c. buttermilk or plain low fat yogurt (I use yogurt)1 tsp. chopped fresh or dried dill
Makes 10 generous servings.
Preheat the oven to 400 degrees. Lightly oil a 9x13 casserole dish.
Warm the oil in a soup pot. Add the onions and garlic, cover, and cook on medium heat for 10-12 min.,
stirring occasionally. Add salt, thyme, marjoram, mushrooms, and mustard. Cook until the mushrooms
start to release their juices, about 5 min
Add the potatoes & root veggies, black pepper, and water or stock and bring to a boil. Reduce the heat,
cover, and simmer for 15-20 min. until the vegetables are just tender. Stir the dissolved cornstarch
mixture into the vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn,
soy sauce, and salt. Pour the vegetables into the prepared casserole dish.
Make the biscuit topping while the vegetables cook. In a mixing bowl, sift or whisk together dry
ingredients. In a separate bowl, mix together melted butter and buttermilk or yogurt. Combine wet and
dry ingredients with as few strokes as possible to make a soft dough. Drop the biscuit batter over the
vegetables in the casserole in 6 equal mounds. Sprinkle the dill over the biscuits.
Bake for 25-30 min. until biscuits are golden brown.
Number of Servings: 10
Recipe submitted by SparkPeople user BETTINA13.
Preheat the oven to 400 degrees. Lightly oil a 9x13 casserole dish.
Warm the oil in a soup pot. Add the onions and garlic, cover, and cook on medium heat for 10-12 min.,
stirring occasionally. Add salt, thyme, marjoram, mushrooms, and mustard. Cook until the mushrooms
start to release their juices, about 5 min
Add the potatoes & root veggies, black pepper, and water or stock and bring to a boil. Reduce the heat,
cover, and simmer for 15-20 min. until the vegetables are just tender. Stir the dissolved cornstarch
mixture into the vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn,
soy sauce, and salt. Pour the vegetables into the prepared casserole dish.
Make the biscuit topping while the vegetables cook. In a mixing bowl, sift or whisk together dry
ingredients. In a separate bowl, mix together melted butter and buttermilk or yogurt. Combine wet and
dry ingredients with as few strokes as possible to make a soft dough. Drop the biscuit batter over the
vegetables in the casserole in 6 equal mounds. Sprinkle the dill over the biscuits.
Bake for 25-30 min. until biscuits are golden brown.
Number of Servings: 10
Recipe submitted by SparkPeople user BETTINA13.
Nutritional Info Amount Per Serving
- Calories: 286.1
- Total Fat: 7.9 g
- Cholesterol: 1.5 mg
- Sodium: 217.5 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 5.0 g
- Protein: 8.3 g
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