Filled with veggies—green beans, mushrooms, onions—protein-rich tempeh, and a creamy sauce, these savory vegan mini pots of stew are topped with whipped potatoes and browned in the oven.
Mashed Potato Topping:
- 5 medium (5 ounces each) potatoes, peeled, quartered
- 2 tablespoons vegan margarine
- 1/3 – ¾ cup plant-based milk, plain, unsweetened
- Salt and pepper, as desired (optional)
Green Bean Mushroom Filling:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium (about 5 ounces) carrots, sliced
- 1 pound fresh green beans, trimmed, sliced into 3-inch pieces (may use frozen or canned)
- 4 ounces brown mushrooms, sliced
- 6 ounces tempeh, cubed
- 1 teaspoon poultry seasoning (vegetarian seasoning blend)
- 1 teaspoon celery salt
- 1 teaspoon dried mustard
- ½ teaspoon black pepper
- 1 tablespoon parsley flakes
- Pinch sea salt
- 2 cups vegetable broth
- ¾ cup plant-based milk, unsweetened
- 1 tablespoon soy sauce, gluten-free
- 1 ½ tablespoons all purpose flour
- Chives, chopped
- To make Mashed Potatoes: Fill a medium pot with water, bring it to a boil, and add potatoes. Cover, and cook over medium heat for about 25 minutes, until potatoes are tender but still retain their shape. Drain, and add vegan margarine and mash potatoes with a potato masher, adding just enough plant-based milk to make a creamy texture. Make sure to create a texture thin enough to smooth over the surface of the pot pies. Season as desired with salt and pepper. Set aside. (Makes about 3 ½ cups)
- While potatoes are cooking, prepare the Green Bean Mushroom Filling.
- Heat olive oil in a large sauté pan.
- Add onions, garlic, carrots, and green beans, and sauté over medium heat for 5 minutes, stirring frequently.
- Add mushrooms, tempeh, poultry seasoning, celery salt, dried mustard, black pepper, parsley flakes, and sea salt (optional). Sauté for an additional 3 minutes, stirring frequently.
- In a small bowl, mix together broth, plant-based milk, soy sauce, and flour.
- Add to sauté pan and stir well. Simmer, covered, stirring frequently, for an additional 5 minutes, until vegetables are just crisp tender. (Makes about 6 cups).
- While vegetables are simmering, preheat oven to 400 F.
- Divide vegetable stew among 4 oven-proof soup or mini-casserole dishes (about 1 ½ cups per bowl). Top each dish with one-fourth of the mashed potatoes (about 3/4 cup each), smoothing over surface of stew. Alternatively, you may place all of the stew into one 2-quart baking dish, and top with all of the mashed potatoes.
- Place the dishes on the top rack of the oven and heat for about 15-20 minutes, until mixture is golden on top.
- Remove, garnish with chopped chives, and serve immediately.
- Makes 4 servings
To make this recipe gluten-free, use gluten-free tempeh and substitute corn starch for flour.
- Category: Dinner
- Cuisine: American
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8 g
- Sodium: 731 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 76 g
- Fiber: 12 g
- Protein: 20 g
Keywords: vegan comfort food, comfort food, shepherd pie