Vegan Mushroom Pot Pie (with drop biscuits) Stew 2 tbsp olive oil ½ lb mushrooms, sliced 1 cup onion or leek (1 ½), chopped 1 ½ c celery, diced 1 1/2 cup carrot, diced 4 cloves garlic, minced ½ c white wine Up to 4 cups water 2 tsp vegetable stock concentrate/soup base (I used Roasted Garlic BTB) 1 tsp thyme 5 teaspoons tamari 2-3 medium potatoes, scrubbed and diced 1 cup frozen corn niblets 5 stalks fresh parsley or cilantro 2 tbsp arrowroot or cornstarch salt and pepper, to taste 1 cup frozen peas Dumplings 1 cup whole wheat pastry flour 1 1/2 tsp baking powder 1/2 tsp salt 2 tbsp “Pasta Sprinkle” or dried herbs (thyme, oregano, etc. of choice) 1/2 cup unsweetened non-dairy milk (I used almond milk) 2 tbsp oil (I used olive oil)
Set Electric Pressure cooker to saute. saute the mushrooms until they are starting to brown, then add the celery, onion or leek, carrots and garlic, and saute another 5 minutes, or until the garlic is softened. Deglaze pan with wine, then add the potatoes, sweet potatoes, corn, water, soup base, herbs, and tamari. Simmer over medium heat, until the potatoes are softened. In a separate bowl, make a slurry from the 2 tablespoons of arrowroot and some water. Whisk until smooth; and add the slurry mixture back to the pot, stirring while adding. Put lid on, set pressure to high and set timer for 6 minutes. For the dumplings, stir the dry ingredients together in a medium sized bowl. Stir in the milk and oil. Combine with a fork until just moistened. Release pressure using quick release. Drop the mixture by tablespoonful into the stew. Cover the pot and simmer for about 15 minutes. Do not lift the lid while the dumplings are cooking. When the dumplings are done (they'll be firm, but still a little doughy) Then season with additional salt and pepper to taste. You can serve the stew right away, or transfer to an oven safe casserole dish and keep warm in the oven. I used a creme brulee torch to brown the biscuits before serving in the pot. Inspiration from http://www.veganmotherhubbard.net/