Tuesday, October 6, 2009

Thanksgiving Mini Pot Pies with Roasted Mushroom Gravy

Canadian Thanksgiving is just around the corner so I took our holiday meal for a test run. I am not in the mood for seitan this year--for some reason it just does not appeal. Obviously, this recipe isn't breaking the mold but it really is tasty. After all, Thanksgiving dinner is really like a big plate of pot pie anyway. I suppose that means this entree might be a bit redundant, except that the roasted mushroom gravy takes it to another level. In fact, you might want to make extra gravy to pour over all those other fall veggies you will be serving.

Makes 8 individual pot pies
Roasted Mushroom Gravy
- 8 oz cremini mushrooms, sliced
- 4 shallots, unpeeled
- 4 cloves garlic, unpeeled
- 2 tbsp oil
- salt and pepper
- 2 tbsp margarine
- 2 tbsp flour
- 1 cup plain soy milk
- 1 cup water
- splash of mushroom soy sauce (optional)
- sage and thyme to taste
- salt and pepper to taste

- 1/2 recipe puff pastry (sub margarine for butter)
- 6 small potatoes, thinly sliced
- 3 large carrots, thinly sliced
- 19 oz can white kidney beans
- 1 cup (or more) fresh cranberries

Preheat oven to 400 degrees
1. Toss sliced mushrooms, shallots, and garlic in olive oil. Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 mins, turning a few times to keep from burning. Remove from oven, let cool, the peel and chop shallots and garlic.
2. Heat margarine in a saucepan over medium heat. Add flour and stir. Let flour darken slightly, then add chopped shallots and garlic. Slowly add soy milk, water, and mushrooms and bring to bubbling. Add soy sauce, if using. Season to taste with spices and salt and pepper (I like a really sagey gravy). Remove from heat and set aside.
3. Bring a medium pot of salted water to a boil. Blanch potatoes for 1 min, then remove with a slotted spoon and drain. Repeat with carrots.
4. Lightly grease 8 ramekins (1 cup capacity). Spoon a layer of gravy on the bottom. Top with a layer of sliced potatoes, then carrots. Top that with another layer of gravy, then top with beans and cranberries. Top with more gravy, then a final layer of potatoes. Note: don't go too crazy on the gravy or your pies will bubble over and make a huge mess. It's OK to have some gravy left over.
5. Roll out puff pastry to about 1/2" thick and cut into circles to fit the top of the ramekin (use the leftovers to make turnovers). Top each pot pie with the pastry, then bake for 20-25 mins, or until pastry is golden and gravy is bubbling.


Ms. T (of haiku tofu) said...

Those look fantastic. I don't know if it's because I grew up with a Tennessee Mom, but I am always in the mood for a pot pie!

I will be making these this very week!
Thanks Vegan Dad!

nora said...

very cute!

The Voracious Vegan said...

Great idea! This looks like a lot of fun to make and even more fun to eat! Thanks for the recipe.

Lisa -- Cravin' Veggies said...

These would be great to make and take to Thanksgiving dinner at my uber-omni inlaw's house where meat, milk, and butter are a part of every. single. dish!

DJ said...

I will definitely be trying this recipe - thankyou!

howellhouse said...

This looks fantastic! Novice cook here - would it be possible to sub a drop biscuit instead of the puff pastry on top?

Kristin said...

Wow. Looks great. I think I may have to make that this weekend.

Kristin said...

Do you think the gravy would be ok if I threw it into the Vita-mix after cooking? I don't mind mushroom flavor, but can't stand the texture. It's usually yummy if I just blend it all up.

kara said...

This sounds tasty! I'm heading up to Canada this weekend - might try it out on my MOM ; )

Charlotte said...

Man, you're so good at outdoing yourself, it's scary.

Atheist Mama said...

Ooooh...this looks good!

I'm so glad it's fall and now the appropriate time to make pot-pies. I think all of my summer pot-pie baking had some people thinking I was a nut :P

Sophia.Pflieger said...

Those little pies are very creative, a great way to use all holiday ingredients in the same recipe. Yummy!

dining room tables said...

Something new on the table! Thanks for sharing! I am looking forward in making some!

Liz said...

I LOVE that you have the cranberries baked right into the pot pie! This is totally adorable in the little cup, too.

Amy said...

Holy cow! This looks like a great dish! We're lucky in the States that Canadian Thanksgiving comes before ours, so we can use posts like this one to plan our banquet. We're planning a huge vegan TG spread that involves (yes, seitan) with sage and onion stuffing under layers and layers of flaky filo dough, and the requisite potatoes, gravy, green veggies, etc. This looks like a wonderful addition! I like the idea of a test run--nothing wrong with two Thanksgiving meals! We'll be sure to post about ours too.

Four Eyes Photography said...

WOW that looks GREAT! I'm a sucker for pot-pie, so this just might make the cut for Thnaksgiving Dinner!

Debra said...

This looks really good! Thanks for another great recipe.

Kissie said...

You had me at hello! Wow, I suspect my first year as a vegan on Thanksgiving is going to be more than memorable. Thanks!

kellycrochets said...

I can't wait to try this. What a great Thanksgiving dinner idea - I have a feeling even my omni family will love them. Thank you!

americanvegan said...

This sounds sooooo delicious! I love the cranberries in there! Will definitely be trying this...Thanks!!

Toni said...

I've been trying to find a mushroom gravy recipe. This one sounds fantastic! Thanks so much for posting!

Lindsay (Happy Herbivore) said...


Meg said...

These pot pies are easy to make and very tasty! I've made them twice this week cuz my husband loves them. The second time I made them they sat in the fridge overnight before I baked them and they turned out just fine. I love recipes that can be made the day before. Also, I've been adding little chunks of seitan to mine for some extra protein. Very flexible recipe, thanks for sharing!