Mushroom And Sweet Potato Stew Vegan Recipe 435

MUSHROOM AND SWEET POTATO POTPIE

Mushroom and Sweet Potato Potpie image

The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/3 cup olive oil, divided
1 pound sliced fresh shiitake mushrooms
1 pound sliced baby portobello mushrooms
2 large onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary, plus more for topping
1 bottle (12 ounces) porter or stout beer
1-1/2 cups mushroom broth or vegetable broth, divided
2 bay leaves
1 tablespoon balsamic vinegar
2 tablespoons reduced-sodium soy sauce
1/4 cup cornstarch
3 to 4 small sweet potatoes, peeled and thinly sliced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt

Steps:

Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.

SWEET-POTATO STEW

Sweet-Potato Stew image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Provided by Mark Bittman

Categories dinner, soups and stews, appetizer

Time 15m

Number Of Ingredients 9

Ingredients

Sweet potatoes
Apples
Onions
Coconut milk
Chilis (dried or fresh)
Ginger
Vegetable stock or water
Peanuts
Cilantro

Steps:

Saute 1 pound cubed sweet potatoes, a peeled and cubed apple, chopped onion, minced chili (dried or fresh) and minced ginger, along with a sprinkle of curry powder in a large saucepan until the onion is soft, 5 or 6 minutes.
Add coconut milk thinned with vegetable stock or water to about halfway up the sides of the mixture; cook until soft, then mash about half of the mixture.
Garnish with chopped peanuts and cilantro and serve.

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