Who Needs Meat! Individual Mushroom Bean Pies - Glen And Friends Cooking - Vegetarian Pot Pie скачать в хорошем качестве

Who Needs Meat! Individual Mushroom Bean Pies - Glen And Friends Cooking - Vegetarian Pot Pie

Individual Mushroom Bean Pies These can be Vegetarian / Vegan if you sub miso for the Worcestershire sauce - Glen And Friends Cooking Welcome friends welcome back to the kitchen. A couple weeks ago I made some steak and mushroom pies; I baked some meat pies right away, and some of them we put in the freezer un-baked and baked the pies later. While I was making those meat pies I mused that they would probably be pretty good even if you left the steak out, and upped the amount of mushroom and used beans instead of meat... So today that's what I'm going to do, and I don't have a veggie pie recipe I am flying blind here. I'm taking a method of meat and vegetable pie recipes that I know work and I've assembled some vegetables and mushrooms here that I think I'm going to throw into the pan and we'll see what kind of flavour and texture we come up with. So no vegetable pie recipe completely blind moving on instinct. this could be a completely vegetarian recipe or vegan recipe, if you leave out the Worcestershire sauce and egg wash. Give this Vegetarian Pot Pie a try! Ingredients: 15 mL (1 Tbsp) oil 1 onion, diced 2 ribs celery, diced 1 carrot, diced 300g mixed mushrooms, diced 10 mL (2 tsp) thyme 10 mL (2 tsp) summer savoury 45 mL (3 Tbsp) tomato paste 30 mL (2 Tbsp) Marmite 500 mL (2 cups) stock / broth 250 mL ( 1cup) white wine Salt & pepper to taste 2 - 540 mL (19 oz) cans beans 15 mL (1 Tbsp) Worcestershire sauce (Leave out if Vegetarian / Vegan and replace with Miso) 250 mL (1 cup) frozen corn 250 mL (1 cup) frozen peas 1 batch double crust pie dough Egg wash (Leave out if Vegan) Method: In a large fry pan, heat some oil over medium high heat, and sauté the onion, celery, and carrot until soft. Add in the mushrooms and continue to sauté until the mushrooms have released their liquid and the pan is almost dry again. Stir in the thyme, savoury, tomato paste, Marmite, stock, white wine, beans and Worcestershire sauce. Reduce heat to a simmer, cover and simmer for about an hour. Stir in the frozen corn and peas, and allow to cool slightly while you roll out the pastry. A double crust pastry recipe will line and cover 6 (5” x 1.25” / 3cm x 13cm) individual pie pans. Fill and seal the pastry, egg wash those that you will bake today, and freeze the rest. Bake for 20 minutes in a preheated 230ºC (450ºF) oven, then reduce temp to 180ºC (350ºF) and bake for 45 minutes more - or until pastry is golden brown. The frozen pies can be baked from frozen by adjusting the time slightly. If you aren't vegan use one of these pie dough recipes: Our All Butter Pie Dough:    • How To Make Flaky All Butter Pie Pastry — ...   Our all Lard Pie Dough:    • How To Make And Roll Lard Pie Pastry - Pie...   If you are vegan - substitute vegetable shortening for the lard or butter. #LeGourmetTV #GlenAndFriendsCooking Glen & Friends Cooking,recipe,Mushroom Bean Pies,Who Needs Meat,meat pie recipe,mushroom pie recipe,mushroom pie vegan,vegetarian meat pie,bean pie recipes vegan,vegan recipes,vegan pie,vegan pot pie,mushroom pie,vegan pot pie recipe,healthy recipes,easy vegan pie,vegetarian pot pie,the buddhist chef,vegan wellington,best vegan pot pie,vegan mushroom pie