This pot pie is total comfort food while being healthier and not as heavy as the original. There is a bit of chopping, but it’s well worth it. The mung beans may seem a little odd, but in all reality they're a secret weapon -- you see them, you barely taste them, and the nutritional punch and protein they add is crazy good! This is an innovative pot pie if I do say so myself!
Active time: 30 minutes
Cook Time: 30 minutes
Total time: 1 hour
Serving Suggestions: A salad and/or a light vegetable pureed soup, like the butternut squash or sweet potato.
What you'll need:
- 3/4 cup raw mung beans
- 1 cup sweet corn
- 1 cup thinly sliced carrots
- 2.5 cups cubed Red potatoes, skin on
- 2.5 cups cubed sweet potatoes, skin on
- 1 TBLS olive oil
- 1 cup diced onion
- 2 tsp minced garlic
- 1 cup thinly sliced celery
- 1 cup + 2 TBLS vegetable broth
- 2 TBLS soy sauce OR tamari
- 1 TBLS nutritional yeast (optional)
- 1/4 cup flour
- 1 tsp thyme
- 1 tsp basil
- 1 tsp marjoram
- A double pie crust (a top and bottom) either home made or store bought
What you'll do:
- Cook/boil mung beans in water until tender. Drain and set aside with the corn.
- Meanwhile, put carrots and potatoes in a microwave safe covered glass dish and microwave for 8-10 minutes until they are soft (can poke with a fork but not mushy)
- Meanwhile, heat olive oil in a large skillet over medium and saute onion, garlic and celery until the onion is translucent. About 5-7 minutes.
- Preheat oven to 350 now.
- Reduce skillet heat to low and add the vegetable broth, soy sauce, nutritional yeast, flour and spices and stir to combine (2-3 minutes). Watch the colors come together and smell the goodness!
- Add the now-cooked potatoes, carrots, mung beans and corn. Stir until all is coated.
- Transfer mixture to a deep dish pie plate with the bottom crust in it. Put the top crust on, crimp the sides, vent the top, and cover the edges.
- Pop it in the oven for 30-35 minutes until the crust is nice and golden brown. Uncover the edges after the first 15 minutes.
Time tip: Cut and chop while the mung beans are cooking