Mushroom Pot Pie
- Battleship North Carolina shortening-based crust
- 8 oz. mushrooms
- 8 oz. carrots
- 8 oz. peas
- vegetable gravy
- olive oil
Preheat the oven to 350 degrees Fahrenheit.
In a large pan – ideally a cast iron – saute ½ lb of rough chopped mushrooms. Baby portabellas (also called cremini mushrooms) work well, but you can use any type.
Once the mushrooms start to brown and release their liquid, add two carrots, diced small, and 8 ounces of green peas (you can use flash-frozen vegetable mixes, for convenience, if you like).
Add gravy and allow to simmer on low for about 10 minutes, stirring occasionally.
For best results, fill 4-inch ramekins with the mushroom and vegetable gravy.
Roll out pie dough, cut into circles slightly larger than your ramekins (you can use a cookie cutter or the rim of a glass). Perforate with a fork and set down over the ramekin, allowing dough to tent slightly in the middle. (Alternatively, you can a use a single baking dish, but serving the finished meal can be a little trickier.)
Bake for about 30 minutes.
(For an alternative version, top the ramekins with vegan biscuit dough and bake for the same time as you would for the biscuits.)
Read the story this recipe was originally published in: Six recipes for the vegan at your Thanksgiving table
