Vegetarian Pot Pie (adapted from Moosewood Cookbook)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Vegetarian Pot Pie (adapted from Moosewood Cookbook) calories by ingredient
Introduction
A crowd pleaser. This pot pie is delicious without chicken but you can add it. Add it cooked when you add the peas. A crowd pleaser. This pot pie is delicious without chicken but you can add it. Add it cooked when you add the peas.Number of Servings: 10
Ingredients
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Ingredients
Vegetables:
1 tbsp. veg. oil
2 c. coarsely chopped onions
2-3 garlic cloves, mined or pressed
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried marjoram
4-5 c. sliced mushrooms (cremini are very good but plain white mushrooms are fine too)
1 tbsp. Dijon mustard
6 c. chopped (1/2" cubes) root veggies & potatoes (the original recipe calls for 2 c. each of
potatoes, sweet potatoes, and parsnips, but I use what I have - usually potatoes, rutabagas, and
carrots)
1/2 tsp. ground black pepper
3 c. water or stock
3 tbsp. cornstarch dissolved in 1/2 c. cold water
2 c. fresh or frozen peas and corn (I use all peas and have subbed other frozen chopped veggies,
like broccoli)
1 tbsp. soy sauce
1/2 tsp. salt
Biscuit Topping:
2 c. flour
1/2 tsp. salt
1 tbsp. baking powder
1/2 tsp. baking soda
6 tbsp. melted butter
1 c. buttermilk or plain low fat yogurt (I use yogurt)
1 tsp. chopped fresh or dried dill
Directions
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.