Vegan mushroom pie with a sweet potato crust. Easy Mushroom Sauce Mushroom pie, cannellini or kidney beans, Swiss chard, topped with sliced sweet potatoes. Vegan nut free recipe. Can be made gluten free, soy free and oil free


  • 1 c√†c huile ou 2 Cuill√®res √† Suppe de Bouillon
  • 1 cup ( 160 g ) oignon hach√©
  • 3 ail girofle , √©minc√©
  • 2 Cuill√®re √† Soupe hach√© frais romarin und thym oder 2 cuill√®res √† caf√© s√©ch√©es , is like 1.5 spills in romarin coffee and 1/2 spoon in thym coffee
  • 1/4 TL frais poivre noir
  • 1 lb < / span> ( 453.59 g ) M√©lange de Champignons , Tranchenverfeinerung
  • < span class = "wprm-recipe-ingredients-quantity"> 1/4 TL sel
  • 1.5 cuill√®re √† soupe Vinaigre Balsamique < / li>
  • 2 c√†c sauce soy , Tamari pour gluten-free
  • 5 Feuilles de Blettes tiges retirees et finement hach√©es, ou utiliser √©pinards (ou omettez si vous nio aimz pas les l√©gumes verts dans la tourte :))
  • 2 cuill√®re √† soupe Farine de bl√© oder f√©cule de ma√Įs pour √©paissir
  • 1.5 cup ( 354.88 ml ) Broth of vegetables or water
  • 1 1/4 Tasse ( 223.75 g ) Cannellini haricots or other white haricots
  • Preparation

  • In a skillet over medium-high heat, add oil or 2 tablespoons oil-free stock. Add the garlic and onion and saut√© for 3 minutes.
  • Add the herbs and the Add the black pepper and stir for a few seconds to infuse the oil. Add mushrooms and salt and mix well. Bake 5-7 minutes or until some edges are golden brown.
  • Add the balsamic sauce and soybeans and mix well. Add the chard and cook for a minute to wilt.
  • Add flour and mix . (If using starch, mix starch with 1/4 cup water and add in next step when broth is boiling). Add the vegetable broth and mix well.
  • Add the beans added . Bring to a boil to thicken. Season with salt and herbs and carefully adjust the taste. ” class=”wprm-recipe-instruction” style=”list-style-type: decimal;”>

    Place the mixture in 3 or 4 ramekins, or a 9″ x 9″ or larger casserole dish. Cover the mushroom and bean mixture with sweet potato slices as they will shrink.
  • Brush the span olive oil over the sweet potato, sprinkle with salt, pepper and herbs Selection.
  • Bake at 375¬įF for 35 minutes or until the sweet potato slices are soft in the middle are crispy, cover the pan(s) with parchment paper for the last 10 minutes.
  • Store: pie se keeps in the fridge for 3 days. To freeze, cover the baked cake with foil or plastic wrap touching the top to prevent freezer burn. Freeze for up to a month. Thaw for 15 minutes, then heat in the oven until bubbly.

    If freezing before baking, freeze They only add the one filling, not the sweet potato. Add the sweet potato crust or other crust of your choice and bake for 35 minutes or until golden.

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