VEGAN RECIPE: Root Vegetable and Mushroom Pie

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping – Veganized

Time-Saving Tip: Filling can be made 2 days early!

Why You Need to Start at Least 12 Hours Ahead of Time

Have you ever found out the hard way that you didn’t leave enough time to finish creating your masterpiece? We’ve all been there, but I’m here to ensure that it won’t happen to you this time around :)

This Vegan, dairy-free heavy whipping cream substitute requires a 12 hour prep period. Good news is, this ingredient is incredibly easy to make!

VEGAN RECIPE: Root Vegetable and Mushroom Pie

Easy Vegan Whipping Cream Recipe:

  • Soak 1/2 c. raw cashew nuts in water for at least 12 hours
  • Drain, add to blender and add 1 c. water
  • Cover and blend, starting on the lowest setting and ascending, until smooth and frothy
  • Set aside – I left this in the blender and just refreshed before using

———

Vegan Comfort Food for the Epicurean in Your Life

A Bit of Background on this Recipe:

I found a recipe on Epicurious for this fabulous-sounding mushroom pie, the only problem was, I wanted it to be vegan, but the cooking instructions called for heavy whipping cream and butter. I made substitutions when I experimented with this dish.

Rather than attempting to substitute the ingredients for the biscuit topping that the recipe called for straight across (i.e. Dairy-free butter for regular), I opted to check out my favorite vegan website for the best damn vegan biscuit recipe I could find. Turns out, the two recipes were a perfect fit!

INGREDIENTS

  1. Filling:
    • 6 cups water
    • 2 tablespoons Edwards & Sons Not-Chick’n Bouillon Cubes
    • 2 very large carrots, peeled and cut into 1/2-inch pieces
    • 1 large celery root (celeriac), peeled, cut into 1/2-inch pieces
    • 2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
    • 1 large rutabaga, peeled, cut into 1/2-inch cubes
    • 1 turnip, peeled, cut into 1/2-inch cubes
    • 1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
    • 3 tablespoons Earth Balance vegan, gluten-free, dairy-free, soy-free buttery sticks
    • 3 cups chopped onions
    • 5 large garlic cloves, minced
    • 1/2 teaspoon minced fresh rosemary
    • 1/2 cup all-purpose flour
    • 1/4 cup Cashew cream (DO 12 HOURS AHEAD; see intro for recipe)
    • 3 tablespoons imported dry Sherry
    • 1/4 cup chopped fresh Italian parsley

Best Damn Vegan Biscuit Topping:

  • You need just 1 bowl, 30 minutes and these simple ingredients:
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp non-dairy, unsalted butter
  • 1 c. Plain almond milk. I used Calfia because it’s what I had on-hand
  • 1 Tsp. lemon juice.

8 Mandatory Tips for the Best Vegan Biscuits, Ever.

  1. Do not over-handle the dough.
  2. Never use a rolling pin, fool.
  3. Make sure yo’ butter is cold.
  4. Baking powder and soda are a must for fluff.
  5. Brush the tops with butter to achieve that crusty, buttery top.
  6. Make a divot in the middle with your fingers to prevent them from rising in a “dome.”
  7. A hot oven (450 degrees) is essential. Don’t ask questions.
  8. Biscuits must touch while baking to help them rise properly.

Tips & recipe via Minimalist Baker

PREPARATION

  1. For filling:
    • Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients (porcini mushrooms are #5). Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.
    • Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to greased (I use Spectrum organic all-vegetable shortening) 13x9x2-inch baking dish. Cover with foil; chill. Can be made 2 days ahead.
    • Preheat oven to 400°F. Bake filling, covered, until bubbling, about 1 hr 15 min, rotating halfway through.
    • PREPARE BISCUITS IN LAST 30 MIN OF COOKING ABOVE
    • For biscuit topping:
    • Mix dry ingredients together in a large bowl.
    • Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm (it gets warm and sticky FAST!).
    • Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
    • Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
    • Form into a 1-inch thick disc, handling as little as possible.
    • Use a 1-inch thick dough cutter or a similarly shaped object with sharp edges (dust cutter in flour before using) and push straight down through the dough, then slightly twist. Repeat and place biscuits on the pie filling in two rows, making sure they just touch – this will help them rise uniformly. My hands were so hot I ended up having a few good ones and made the rest little globby balls. Turned out just fine :)
    • Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
    • Bake in a 450-degree oven for 10-15 minutes or until fluffy and slightly golden brown.
    • If biscuits are on the thicker side, lightly brush tops of biscuits again with melted vegan butter substitute
    • Bake for 5-7 minutes or until butter has fully absorbed and biscuits are lightly browned on top.
  2. Let pie cool at least 10-20 minutes before serving
Based On: Root Vegetable & Mushroom Pie w/ Rosemary Biscuits Recipe

Interested in more Healthy Dairy-Free Recipes? Click Here for my recipe for Ahi Poke Salad that will knock your socks off!

10 Gluten Free Recipes that Top My List

Eating Gluten-Free isn’t something I have to do, it’s something I do when I can. For people like my mom, living with celiac disease is something she had to get used to later in life. Life changed. The kitchen soon had duplicates of everything hoping to prevent any cross contamination, and Dad was eating all of her GF goodies in the house.

I figured – why not eat gluten-free whenever I can? Gluten isn’t necessary in anyone’s diet and it’s often repulsive to learn all of the products that have wheat in them. The one that grossed me out the most was deli meat…why?! From that day forward I’ve relied on brands like Columbus and Boar’s Head. Try it – cut out gluten and see how you feel!

10 Best Gluten Free Recipes:

Gingerbread Almond Butter

1. Looking for a tasty morning treat? Check out this recipe from Wayfaring Chocolate to spice up your breakfast toast! Homemade Gingerbread Almond Butter – Gluten-Free, Vegan.

Quinoa Mint Salad

2. The Gluten-Free Goddess weighs in on life with celiac’s and shares this tasty GF recipe for Quinoa Salad with Fresh Mint and Lime – Gluten-Free, Vegan.

Japanese Fried Chicken

3. I follow Gluten Free Girl on Twitter, have for years. If you want a quality gluten-free chef to follow, look no further! This is one of her infamous gluten-free concoctions that she made following a magical trip to Japan. Recipe Here: Tokyo Fried Chicken – Gluten-Free, Dairy-Free.

Giant Lemon Fennel Beans Recipe

4. If you’re in need of a side dish that’s unique and easy to make, then start gathering provisions for this recipe from 101 Cookbooks: Giant Lemon Fennel Beans – Gluten-Free, Dairy-Free, Vegetarian.

Baked Eggs with Spinach and Mushrooms

5. Ah, breakfast. The most important meal of the day. Now you can make it feel like the most important meal with this fanceh one from Smitten Kitchen: Baked Eggs with Spinach and Mushrooms – Gluten-Free, Vegetarian.

Chicken Stock GF

6. Gluten hides everywhere – especially in beef, fish, vegetable and chicken stocks. The only affordable way to be sure your stock is 100% gluten-free? Make it yourself! Read here: Homemade Chicken Stock Recipe – Gluten-Free, Dairy-Free.

Chipotle Orange Chicken

7. Orange is the New Black isn’t just a hit TV show I love, it’s the why this recipe shines! If you like spicy and sweet, this is the allergen-free recipe for you: Chipotle Orange Chicken – Gluten-Free, Dairy Free.

Adorable Pocket Pies

8. Blueberry Peach Pocket Pies (Gluten-Free) are the most adorable little things! Especially if you wrap them up nice and pretty like Carol from Simply Gluten-Free :)

Gluten-Free Beer Bread

9. What’s a GF post without something to do with bread? Super informative – bread stays fresh for 3 days without toasting! Recipe Here: GF Beer Bread – Gluten-Free

Maple Blondies

10. A happy – sweet – ending for this post is in order. And what better to end with than this delectable maple-y buttery dish: Maple Butter Blondies – Gluten-Free

Sharing is Caring – GF Style

Have any good gluten-free recipes you’d like to share? Put ’em in the comments below to help other Gluten-Free’ers out! Thanks for reading :)

Lollipops | Organic, Vegan, Gluten-Free, Nut Free

Yummy Earth Certified Organic Lollipops are not only awesome for excluding high fructose corn syrup and allergens, but they taste delicious! I picked a bag of these up at our local Sprouts grocery store as an afterthought.

As I read the bag: 100% vegan, tree nut free, GMO free, pesticide free, soy-free, dairy-free, wheat-free, no MSG, no artifical dyes, 100% natural fruit flavors, casein-free…I thought,

“Is this too good to be true?”  – Well, it’s not! These are really tasty, and even kid approved. At 22 calories per sucker, you can rest assured these are not full of sugar too!