Converting this favorite recipe from vegetarian to vegan (soy, vegetable, butter)
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Ingredients
1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Directions
Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy
bottomed saucepan. When it foams, add fennel, onions, and carrots, and
cook until just soft and onions are translucent, about 2 minutes. Add
mushrooms and potato, season well with salt and freshly ground black
pepper, and stir to coat. Cook, stirring rarely, until mushrooms have
let off water and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw
flavor is gone, about 1 to 2 minutes. Carefully add broth and milk,
stirring constantly until mixture is smooth. Bring to a simmer over
medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, and stir to coat.
Season well with salt and freshly ground black pepper. Turn filling
into an 8 by 8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until
evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place
dough over filling and tuck into the edges of the dish. Brush dough
with egg wash and cut slits in the top to vent. Place on a baking
sheet and bake until crust is golden brown and mixture is bubbling,
about 25 to 30 minutes. Let sit at least 5 minutes before serving.
Yes. I can give you the general ideas now, but I might need to figure out the crust. I have a recipe for one somewhere. I will get it though. I have much motivation - I want to eat this!
The easiest part is this. Instead of the milk and broth combination, make a roux using 4 T of Earth Balance, and 4 T flour. Put Earth Balance in a sauce pan on low and melt, slowly adding the flour. Alternate broth with flour, and stir constantly until smooth. This will make a rich gravy that will be a good substitute for the milk and broth combination.
This sounds amazingly good, and I will find the crust recipe for you.
Thanks Sheena! The history behind this recipe is that my son wanted to cook a special vegetarian meal for his girlfriend, and he found this recipe. He didn't know what fennel was or where to find mushroom broth so he gave me the recipe so I could buy the ingredients for him.
Well I bought enough ingredients so that we could each make it, and everyone loved it. The flavors go so well together! It became an instant favorite.
I don't use the low sodium-mushroom broth, just regular mushroom broth, and I like to use flat-leaf parsley.
1.5 C all-purpose flour
1/2 t salt (not optional)
1 t sugar (optional)
1/2 C liquid vegetable oil
2 T milk or equivalent (soy, almond, etc)
Blend everything in the pie plate with a fork until it makes a dough, and press into the plate as evenly as you can with your fingers. Crimp the edges. Fill and bake the pie as directed or bake up to 10 mins at 450 degree (F) or 230 degree (C) oven.
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