The best part of this mushroom pot pie recipe is that even if you aren’t a mushroom fan, you can easily substitute the mushrooms in this recipe for your fav vegetable like broccoli, leeks, or cauliflower. Add in chickpeas, lentils, really you can adapt this recipe to make it your own and switch it up each time you make it. The true winner in this recipe is the coconut vegetable base. Once you have that, you can adapt the veggies to use up whatever is in your fridge, or add in the vegetables that suit the picky needs and wants of your kids. It will transform all your pot pies and have your friends on the edge of their seat begging for seconds.
Nutritional yeast adds the “cheese” to the mushroom pot pie
If you have been following some of my other recipes, you’ll know that I love working with Bob’s Red Mill products, and for this recipe, it’s no different. I used their nutritional yeast to give a cheesy, rich flavour to this easy mushroom pot pie. Nutritional yeast is a staple in my house and it can easily be added to any recipe, used as a parmesan cheese substitute on top of your fav pasta dish, tossed into salad for added nutrition, and the list goes on.
Nutritional yeast is loaded with vitamin B12 and is ideal for vegan and vegetarians as it gives you the vitamins you need with a yummy cheese flavour. Some of the other added benefits of nutritional yeast is:
It’s a complete protein containing all nine essential amino acids that we need to get from our food. With just one tablespoon you are getting 2 grams of protein! Making it easy to add that protein us vegans crave. As I mentioned, it has many B vitamins with one tablespoon containing 30-180% of the recommended daily amount of B vitamins. Lastly, it contains trace minerals such as zinc, selenium, manganese and molybdenum. These are involved in gene regulation, metabolism, growth, and more.
I find that even though I love the fall, it can be one of the busiest times of year. You start to make yourself get back into a routine, if you have a family, your kids start school and their extra-curricular activities after school, and you just don’t have time to make super intense, long meals. These are quick, you can make it in one-pot, and you can meal prep by making a bunch ahead of the week and warming them up throughout the week for a quick meal.
I seriously can promise that you’ll fall in love with this simple and easily adaptable mushroom pot pie recipe. It’s the best creamy mushroom/mash potato mixture topped with a gorgeous puff pastry that even the meat lovers in your fam won’t miss the chicken in the pot pie. The rosemary and herbs add so much flavour, you won’t even notice anything is missing, you’ll just want to eat another one… or ten other ones. 😉 Check out my Top 5 Comforting Plant-Based Meals guide for more inspiration for meals this fall.
