Pot Pie: Mung Style

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!

Pot Pie: Mung Style

Serves 8

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