Mushroom and White Bean Pot Pie
- 48 min
- ≈ €2.76
- 2 servings
- Easy
button mushrooms, white beans, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
- soy
Equipment
- stove
- oven
Prepare
1
Heat oven to 210°C
Heat oven to 210°C. Chop mushrooms, carrot, leek, and onion; rinse beans.
Cook
2
Brown the vegetables in oil for 8–9 minutes
Brown the vegetables in oil for 8–9 minutes, then stir in beans and stock powder.
3
Whisk soy milk
Whisk soy milk, cornstarch, and the tap water listed in the ingredients until smooth; add and simmer 5 minutes until creamy.
4
Transfer filling to a baking dish
Transfer filling to a baking dish, cover with pizza dough, cut three small steam vents, and bake 22 minutes until golden.
Finish
5
Rest and portion the pot pie
Rest the pot pie for 3 minutes and divide between the serving plates.
More vegan recipes
Black Bean Enchilada Bake
White Bean and Spinach Cannelloni
Broccoli Potato Gratin with White Beans
Creamy Vegan Mac with Broccoli
Crispy Tofu Katsu Curry
Crispy Tofu Schnitzel with Warm Potato Salad
Palak Tofu with Rice
Roasted Red Pepper White Bean Soup with Garlic Toast
Tofu Mushroom Pizza
Black Bean and Pepper Fajitas
Celeriac Steaks with Lentil Jus and Mash
