This pot-pie is savory, filling, and packed with protein. Serve this up on a chilly evening and you'll forget this meaty casserole was ever meat-free!

Deconstructed Mushroom Lentil Pot Pie With Biscuits [Vegan]

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Ingredients

To Make the Base:

  • 5 dried shiitake mushrooms, soaked in 1 cup of water, then sliced (keep soaking liquid)
  • 1-pound mixed mushrooms, sliced (about 4 cups)
  • 1 yellow onion, sliced (1 cup)
  • 2 cloves garlic, minced (1 tablespoon)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 1 teaspoon light miso paste
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 cup French lentils
  • 1 cup dark lager
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tamari
  • 2 cups vegetable stock or water
  • Salt and pepper

To Make the Biscuits:

  • 1/3 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Freshly cracked black pepper
  • 1/8 teaspoon dried thyme
  • 1/4 cup olive oil
  • 1/2 cup non-dairy milk
  • 1 tablespoon non-dairy milk and 1/2 teaspoon maple syrup
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Preparation

  1. Pre-heat your oven to 425°F.
  2. In a wide soup pot or oven-safe casserole dish, heat a splash of oil over medium-high heat. Add 1/3 of the mushrooms (don’t overcrowd the pan) and just let them sit for a couple minutes before stirring.
  3. Stir occasionally until they have reduced considerably and are a deep golden brown. Scrape into a bowl, then repeat with the remaining mushrooms.
  4. Once the mushrooms are all cooked and set aside, lower the heat to medium-low then add a bit more oil and the onions to the pan, stirring occasionally. Once they have softened slightly (about 7-8 minutes), add the garlic, thyme, and chilies.
  5. Cook for 4 minutes then add the miso, tomato paste, and lentils, stirring to coat, then add the flour and stir through. Add the lager, balsamic vinegar, and tamari, scraping up anything stuck to the bottom of the pan.
  6. Simmer for one minute then add the vegetable stock, mushroom stock, and the cooked mushrooms. Add salt and pepper to taste (how much salt you need will depend on how salty your veg stock is). Cook partially covered until the lentils are tender and the sauce has thickened slightly after about 20 minutes. If you cooked this in a pot, transfer now to an oven-safe casserole dish.
  7. Whisk together the biscuits dry ingredients in a small bowl.
  8. Whisk together the wet ingredients in a measuring cup. Add the wet to the dry, and mix with a spatula just until combined (this will keep the biscuits light and fluffy).
  9. Pull batter onto a lightly floured surface, pat into a circle 1-inch high, and dust lightly with flour.
  10. Using a 2-inch biscuit cutter, cut circles in the batter, pushing together the scraps as needed to make 6-7 biscuits.
  11. Place evenly across the top of the mushroom stew. Brush with maple/non-dairy milk mixture, sprinkle on some flaked salt and place in the oven for 16-18 minutes, or until biscuits are golden brown.
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Notes

You could also brush melted non-dairy butter on top of the biscuits which would probably give a more toasty brown crust.



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