Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Festive Creamy and Crunchy Onion Potato Pot Pies [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

They’re festive. They’re creamy. They’re crispy. They’re perfectly imperfect. Christmas is about good food, family and enjoying each others company, so make sure you’re feeding to please your guests and not feeling restricted to this EXACT recipe! They’re rather easy to make and are filled with flavor, character and aroma.

Festive Creamy and Crunchy Onion Potato Pot Pies [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

616

Serves

4

Cook Time

45

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2tablespoons vegan butter
  • 1 medium sweet white onion, finely chopped
  • 5 cups mushroom, I used crimini, white button and shiitake, thinly sliced
  • 3 garlic cloves, pressed
  • 1 vegetable stock cube, unsalted
  • season to taste
  • 2 sprigs of thyme, remove from stock and finely chop
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon nutritional yeast
  • 1 tablespoon onion powder
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cloves
  • Dash of chilli or chilli flakes
  • 2-3 tablespoons lemon juice
  • 2 tablespoon corn starch or flour
  • 1 and 3/4 cups coconut cream
  • 2 cups steamed white potatoes, with skins, cut into chunks
  • 2 sheets of puff pastry, make sure to thaw in fridge in fridge before using
  • Meltable vegan cheese of choice

Preparation

  1. Start by steaming your potatoes. Leave the skins on and cut them into bite size pieces. Cook until soft but not falling apart.
  2. Begin by adding your oil and butter to a large pot on medium-low heat for around 30 seconds. Add your onion and brown for around 5 – 7 minutes or until golden and soft. Stir occasionally to avoid burning.
  3. Now add your garlic and mushrooms to the pot. Cook them down till they reduce by 1/3 or until soft. This should take another 5 minutes.
  4. Once your mushrooms are cooked you can add your stock cube, seasoning, soy sauce, nutritional yeast and spices. Stir this mixture until well combined.
  5. You can now add in your lemon juice and corn starch. Using a spatula stir quite aggressively to make sure that the flour is well combined and coated to the onions and mushrooms. Look out for clumps and if you spot any, use a fork to poke them apart.
  6. Turn your heat to high, add your coconut cream and bring this mixture to a boil. Stir often to watch the consistency change and to avoid burning. Once your mixture is bubbling, turn heat to low, add steamed potatoes and simmer on low for around 5 minutes.
  7. Preheat your oven to 400°F and line a baking sheet with parchment paper and set aside.
  8. Grab your mini dutch oven pots, grease them with oil and set aside.
  9. Cut each puff pastry sheet into 4 and begin placing a little sheet on the base of each mini pot. I kept the corner of each sheet pulled over the pot so that when I filled it with the mixture and covered it with the other puffed pastry sheet it would act as a little pinch pocket and add character to the pot.
  10. Once all your little pots are lined with the pasty then begin adding in the potato and mushroom mixture. Fill to the top and grate some of your favorite vegan cheese on top.
  11. Cover with your other puff pastry sheet and pinch the side to create your own little distinct style!
  12. Brush with oil or melted butter before cooking on baking sheet for 20 minutes in the oven.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Refined sugar-free desserts, colorful breakfasts, simplistic snacks, and nutrient-rich dinners. Hello everyone my name is Maria Koutsogiannis, and I’m the food stylist, recipe creator, photographer and writer for FoodByMaria. Shaped around the idea that every day we eat to feed, or to fight disease, FoodByMaria was born. Through food education, and love I have become an all-round fitness/food enthusiast, and completed a Certified Nutritionist course. You will find many healthy, nutritious and easy recipes on FoodByMaria; so-good-you-think-there-is-sugar desserts, colourful breakfasts, simplistic snacks and nutrient-rich dinners.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Oil-Free Instant Pot Paella [Vegan]

Tomato Herbed Spelt Bread [Vegan]

Tomato Herbed Spelt Bread

Spicy Sweetcorn and Onion Fritters [Vegan, Gluten-Free]

Spicy Sweetcorn and Onion Fritters b

Peanut Butter Cup Chocolate Fudge Brownie Cake [Vegan, Gluten-Free]

Peanut Butter Cup Chocolate Fudge Brownie Birthday Cake

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Festive Creamy and Crunchy Onion Potato Pot Pies [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX