Recipe: Mushroom and Hazelnut Pot Pie, Gluten Free and Vegan
Don’t let the list of ingredients put you off. The recipe is easy, versatile and the baked pies freeze well. It’s always nice to have quick go-to meals tucked away for those days when you need a break from the kitchen. As an added bonus, most of the ingredients are naturally gluten free, things you might already have on hand.
Freezer Tip: Date and label everything.
I keep freezer bags, a sharpie and masking tape handy so I can date and label contents before freezing.
The ingredients for this filling are things that I can tolerate and/or just what I happened to have on hand. You can switch things up in any way you please. Nut, Soy, Corn allergies? Omit those, add seeds, switch to veggies you can tolerate, play with the ingredients. That’s the beauty about cooking from scratch, you know exactly what has gone into your meal and how else are you going to get such a healthy, tasty meal that’s been personalized just for you?
You will need a batch of double-crust Gluten Free Pie dough. Use a ready-made Mix or your favorite recipe to make the dough from scratch. If you don’t have a recipe, I can recommend this Gluten Free Pie Crust Recipe by Shauna of the Gluten Free Girl and the Chef. Need a Vegan Pie Crust recipe? Why not try this Gluten Free Vegan Pie Crust Recipe (also by the Gluten Free Girl).
I made my GF pie dough from scratch but my recipe needs some tweaking before I can share it. The dough worked well in my personal sized mini pans but the cooked crust was a bit too dry. If you don’t feel like making your crust from scratch, try the freezer section at Whole Foods. I hear they sometimes have frozen ready-made gluten-free pie shells. A single bottom shell is fine for the base but you will need to create a topping for your pie.
There are several steps in this recipe that you can easily be done on separate occasions. Prepare the pie dough in advance and store in the refrigerator for a few days or in the freezer for longer periods. I made my dough but didn’t have time to roll it out, so I left the dough in a bag in the fridge. I even did the veggies and gravy in advance. I chopped the veggies and made the gravy, mixed them together in a big bowl and left that in the fridge too. The next day, I rolled out the dough, filled the pie dishes with the veggie/gravy mixture and baked up my little Pot Pies to have with Thanksgiving Dinner.
- GF pie dough, enough for a double-crust
- ½ Cup of corn, frozen or ⅓ of a 12 oz can, drained
- ⅔ Cup cooked chickpeas, ⅓ of a 14 oz can, drained & rinsed
- ⅔ Cup celery, 2 stalks, cubed
- ⅔ Cup zucchini, 1 small, sliced lengthwise into quarters & chopped
- 1 Cup carrots, about 3 medium, cubed
- 1 Cup chopped broccoli florets,
- 1 Cup chopped cauliflower florets,
- 1 Cup fresh mushrooms, about 3 large, cubed
- ⅓ Cup roasted hazelnuts, coarsely chopped
- 1 Cup extra firm tofu, cubed
- 1 Tbsp fresh parsley, about 2 stems, finely chopped
- 1 Cup hot water
- ¼ Cup dried mushrooms, optional but it adds nice flavor & colour to gravy **see notes
- 1½ Cups GF Vegetable Broth
- 1 large gold potato, peeled and cubed
- 3-4 Tbsp grapeseed oil, divided
- 2 Cloves of garlic, chopped
- 1 medium shallot, or onion, finely chopped
- 8 Tbsp arrowroot powder (per roux)
- 1 tsp each oregano, thyme & basil, or 1½ tsp Italian Seasoning Blend
- 1 tsp rubbed sage, dried & ground
- 1 tsp rosemary, dried & ground
- ½ tsp sea salt
- ½ tsp ground pepper
- 2 Tbsp GF Nutritional Yeast Seasoning, Not Brewers Yeast **see notes
- If your recipe calls for a sweetener, you should omit it for this savory dish.
- Prepare your crust according to recipe or box directions, yielding enough for two full pie crusts. Form dough into two round balls. Cover both rounds of crust with plastic wrap and place in refrigerator to chill.
- Spray 6-8 single serving 10-oz ramekins, small tin pans, or a full size pie plate with cooking spray. Use one of the chilled rounds of crust to roll out circles to line the bottom(s) of each pie pan with dough. Set aside.
- Add the dried mushrooms (for gravy) to the cup of hot water. Set aside to soak. **I used a Porcini, Shiitake, Oster and Yellow Boletes blend from Costco (see picture).
- Pour the vegetable broth into a small saucepan. Add cubed potatoes, boil for 15 minutes or until fork tender. Allow to cool. I recommend gold potatoes because they have less starch and a nicer consistency when used as a purée to add a creamy texture to vegan soups and gravies.
- Meanwhile, work on assembling the veggie mixture. Add the corn, chickpeas, celery, zucchini, carrots, broccoli, cauliflower, mushrooms, hazelnuts, tofu and parsley to a large bowl. Stand back and admire the layers of beautiful colours in your bowl.
- Strain the rehydrated mushrooms, reserving the liquid. Use a food processor or blender to finely chop the strained mushrooms. Remove chopped mushrooms to a small bowl. Set aside.
- Add cooled vegetable broth and potatoes to the same food processor or blender. No need to wash bowl. Process or blend until smooth and creamy. Set aside. This mixture adds a creamy consistency without the dairy.
- Preheat the oven to 375 degrees F.
- Heat half of the oil in a saucepan over medium-low heat; stir in the garlic and shallot (or onion). I’m not a fan of onions, so I chose to use shallots. They belong to the same family as onions and garlic but are milder and sweeter tasting than onions with a slight garlic flavour. Cook for a few minutes until translucent. Add the spices, continue cooking and stirring for another minute until you can smell that wonderful aroma when the spices release their flavours. Remove the garlic, shallot mixture to a small bowl.
- Use the same saucepan to make a roux. Heat the other half of the oil, stir in the arrowroot powder. Stir and cook for half a minute until you have a thick paste.
- Slowly pour in the mushroom soaking water, keep stirring. Add the finely chopped mushrooms, garlic/shallot mixture, salt, pepper and nutritional yeast flakes **I used Bragg Nutritional Yeast Seasoning but you can use some gluten-free bouillon if you prefer.
- Keep stirring until you have a thick gravy. The gravy will get watered down by the juices released from the veggies during the baking process, you may need to more arrowroot powder.
- Once the gravy is thick, remove from heat and taste test. Add salt, pepper or maybe a dash of hot sauce as needed.
- Allow the gravy to sit and cool a bit before pouring it over the chopped vegetable filling mixture. Gently mix all together until all the veggies are evenly coated with gravy.
- Spoon the veggie/gravy filling into the prepared ramekins or pie dish. Heap to the top and mound slightly in the middle.
- Roll out the other half of the dough to form circles slightly larger than the top of the mini-pie tins. Gently place the dough on top of the filled mini-pie. If your dough cracks, use a wet finger to repair the crack.
- Trim excess crust from around the pie tin. Press down and pinch or crimp the top and bottom edges together (you can use a bit of water to soften the dough if needed). Gently cut a few slits in the top of the crust.
- Continue filling the mini-pies and top with pie dough. If you have extra dough, you can freeze it. If you have extra veggie/gravy filling, put it in a small oven safe dish or casserole dish and freeze for a later date. When ready to use, defrost and top with pie dough or mashed potatoes, bake until gravy is bubbly and vegetables are tender.
- Baking the Pies:
- Place the ramekins or full-sized pie on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 40 to 50 minutes for personal size pies or 50 minutes to 1 hour for full-sized pies.
- If you like your veggies crisp-tender, remove pies from the oven shortly after the filling starts to bubble up through slits in the top and the crust is lightly browned. You can test for doneness by inserting a fork into the veggies through one of the slits in the top.
- The filling will continue to cook while still hot from the oven. Allow to sit for 5-10 minutes before serving or attempting to remove from pie tins.
- Freeze extra pot pies after they have cooled completely. Seal inside a zip-lock style freezer bag to prevent freezer burn. Don’t forget to date and label.
- When you’re ready to use, move from the freezer to the refrigerator, allow to defrost overnight, or if crunched for time, use the defrost setting on a microwave.
- Reheat the pie in a 375 degree F oven (or toaster oven) for about 20-30 minutes, or until the filling starts to bubble up through slits in the top.
- To microwave, defrost the pie first, remove to a microwave safe dish. Heat on high for several minutes until heated through.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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