Green Bean Mushroom Pot Pies with Mashed Potatoes

Searching for a straightforward, vegan consolation meal-in-one? I’ve obtained your quantity with these straightforward, particular person Inexperienced Bean Mushroom Pot Pies with Mashed Potatoes.

Stuffed with 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, speak about scrumptious! You may as well make one giant family-sized meal by utilizing a casserole dish for the stew, and topping it with these creamy mashed potatoes.

The subsequent time you’re making mashed potatoes, make a giant batch and save the leftovers for this recipe and you may make it in no time. That is one of my household’s favorite recipes of all time. From my kitchen to yours, I hope you get pleasure from it!

Green Bean Mushroom Pot Pies

Green Bean Mushroom Pot Pies

Green Bean Mushroom Pot Pies

Step-By-Step Information

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Prepare dinner potatoes in boiling water till tender. Drain and mash with vegan margarine and sufficient plant-based milk to make a clean, creamy texture.
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 Prepare dinner greens, tempeh, seasonings, and broth to make the filling.
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 Divide the filling amongst 4 oven-proof bowls. Then high with mashed potatoes.
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 Easy the mashed potatoes over the tops of the bowls, then bake till golden brown.
Green Bean Mushroom Pot Pies
 Take away from the oven, garnish with chives, and luxuriate in!

Green Bean Mushroom Pot Pies

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Inexperienced Bean Mushroom Pot Pies with Mashed Potatoes



  • Creator:
    The Plant-Powered Dietitian

  • Complete Time:
    1 hour

  • Yield:
    4 servings 1x

  • Food plan:
    Vegan

Description

Stuffed with 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.


Mashed Potato Topping:

  • 5 medium (5 ounces every) potatoes, peeled, quartered
  • 2 tablespoons vegan margarine
  • 1/3¾ cup plant-based milk, plain, unsweetened
  • Salt and pepper, as desired (elective)

Inexperienced Bean Mushroom Filling:

Garnish:


Directions

  1. To make Mashed Potatoes: Fill a medium pot with water, convey it to a boil, and add potatoes. The cowl, and prepare dinner over medium warmth for about 25 minutes, till potatoes are tender however nonetheless retain their form. Drain, add vegan margarine and mash potatoes with a potato masher, including simply sufficient plant-based milk to make a creamy texture. Ensure that 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. Warm olive oil in a big sauté pan.
  4. Add onions, garlic, carrots, and inexperienced beans, and sauté over medium warmth for five minutes, stirring continuously.
  5. Add mushrooms, tempeh, poultry seasoning, celery salt, dried mustard, black pepper, parsley flakes, and sea salt (elective). Sauté for an extra 3 minutes, stirring continuously.
  6. In a small bowl, combine collectively broth, plant-based milk, soy sauce, and flour.
  7. Add to sauté pan and stir properly. Simmer, coated, stirring continuously, for an extra 5 minutes, till greens are simply crisp-tender. (Makes about 6 cups).
  8. Whereas greens are simmering, preheat the oven to 400 F.
  9. Divide vegetable stew among 4 oven-proof soup or mini-casserole dishes (about 1 ½ cups per bowl). Prime every dish with one-fourth of the mashed potatoes (about 3/4 cup every), smoothing over the floor of stew. Alternatively, you could place the entire stew into one 2-quart baking dish, and high with the entire mashed potatoes.
  10. Place the dishes on the highest rack of the oven and warm for about 15-20 minutes, till the combination is golden on high.
  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
  • Prepare dinner Time: 40 minutes
  • Class: Dinner
  • Delicacies: American

Vitamin

  • Serving Dimension: 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

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