I’ve been finding that the less prepared I have been lately, the more delicious my recipes have been turning out. If that isn’t a blessing, I’m not sure what is. I remember not too long ago when my flair in the kitchen bombed more often than it soared. The days of fearing my own creativity are over – so keep on trucking in the kitchen, pay off is just around the corner.
Looking into the fridge and scouring Yummly.com for recipes had me thinking that I could create a quick, family friendly dish without having to run to the store. This “Pot Pie” sans Pot is a winner.
Vegan or Vegetarian and gluten free.
1 cup chopped green beans
1 cup organic corn kernels
2 medium yellow onions
2 large portabella mushrooms
1 very large yam or 2 small
2 medium Yukon gold potatoes
1/2 large eggplant
1 large carrot
1/4 cup nutritional yeast
2 cups veggie broth
1/2 cup almond milk
2 tbsp. flour
1 tsp corn starch
1 tbsp. olive/grape seed/ coconut oil
Opional: 1/4 cup grated cheese/cheese product
1 tbsp. butter / earth balance spread
Preheat oven to 350.
Slice eggplant into rounds, salt and cover in bowl for 15-20 mins.
Dice up carrot, beans and corn, set aside.
Dice up onion and mushroom.
Slice thinly into coins or use mandolin (my fave) both the yam(s) and potatoes. Set aside.
Heat oil to a medium heat in large high-sided skilled. Add mushrooms and onions and cook for 10-15 minutes or until translucent.
Add all other veggies and sautee until cooked – 10 mins or less.
In separate pot bring veggie broth & milk to a boil. Add nutritional yeast, slowly add flour and cornstarch & whisk until all lumps are gone and thick consistency is reached.
Par boil both yams & potatoes for 4-5 minutes. Strain, rinse with cold water, toss with tiny amount of oil, salt & pepper. Set aside.
In casserole dish pour in veggie gravy mixture. Top decoratively with yams & potatoes.
Bake in oven covered with tinfoil for 40 minutes. Remove foil & bake for 20 more.
At this point you can remove from the oven, make small coating of butter/spread & sprinkle with grated cheese product. Return to oven and set to broil on low until top is browned.
Note** My oven is not a true 350, I baked for the 60 mins at 350, then set to 400 for 15, then broiled. You may need to adjust/watch yours so there is no burning from underneath or above.
Feeds 4, or 2 hungry adults, 1 kid, and enough leftovers for lunch for 2 the next day…..don’t judge. ❤
Adapted from about 15 recipes via Yummly and what ingredients I had on-hand.