Comforting Vegan Winter Vegetable Pie
Ingredients
- 3 medium Carrots, chopped
- 1 medium Turnip (375 g), cut into cubes
- 1 small Onion, chopped
- 8 oz (227 g) Baby Bella Mushrooms, cut into quarters
- 3 cloves Garlic, minced
- 1 Tbsp (15 g) Parsley, chopped
- 1 1/2 tsp (7.5 g) Thyme
- 1 1/2 tsp (7.5 g) Rosemary
- 1 Tbsp (15 ml) Vegan Worcestershire Sauce
- 3 Tbsp (45 g) Miyoko's Creamery Butter
- 3 Tbsp (45 g) Flour
- 1 Tbsp (15 ml) Oil
- 1 1/2 cups (355 ml) Better Than Bouillon Vegetable Base/Broth
- Salt & Pepper to taste
Gralicky Kale Mashed Potato Topping
- 6 medium (625 g) Yukon Potatoes, peeled and cut in half (skins can be left on)
- 2 cups (about 6 leaves) Kale, stems removed and roughly chopped
- 2 cloves of Garlic, minced
- 2 1/2 Tbsp (37.5 g) Vegan Butter
- 1/3 cup (78 ml) plus 1 Tbsp (15 ml) Plant Milk
- Salt & Pepper to taste
Preparation
In a large skillet, heat the oil and sauté the onion, carrots, turnip, mushrooms, and garlic until slightly tender.
Add parsley, thyme, and rosemary. Stir in vegan Worcestershire sauce.
Melt Miyoko's Creamery Butter in the skillet, then sprinkle in the flour to create a roux.
Gradually add the vegetable base/broth, stirring until a rich gravy forms. Season with salt and pepper. Set aside.
For the mashed potato topping, boil the Yukon potatoes until tender. Drain and return to the pot.
In a separate skillet, sauté kale and minced garlic until kale is wilted. Mix into the mashed potatoes along with vegan butter and plant milk.
Mash the potatoes until smooth and creamy. Season with salt and pepper.
Preheat the oven to 375°F (190°C).
Transfer the vegetable and gravy mixture into a baking dish.
Spread the mashed potato mixture over the vegetables.
Bake in the preheated oven for about 25-30 minutes, until the top is golden and the filling is bubbly.
Serve and enjoy!
