With temperatures dropping everywhere fast these days, pot pie sounds good, doesn’t it? I wanted to create an easy recipe that could be done fairly quickly, under 45 minutes from start to finish, with only 20 minutes of active work and then 25 minutes in the oven (time to relax a bit), so I made this simple mushroom and cranberry vegan pot pie for 2 people, because not everyone has kids or wants to make a big batch that will last for days! haha If you do want to make more, of course just increase the ingredients. It can easily be doubled or tripled.
Plus, it’s so easy (and faster) in individual portions! I partnered with CorningWare to use these cool Meal Mugs to create this yummy recipe. I love these big mugs (and CorningWare in general) because they are made of a durable stoneware material, which is non-porous and doesn’t absorb food, odors, flavours or stains. It’s a great way to avoid plastic containers, plus you can cook and store in the same dish (using the BPA-free lids)! Less dishes! Although they are totally safe for the dishwasher too, as well as the fridge, freezer, microwave, and of course the oven! You need to pre-warm your oven first before putting them in though!
The Meal Mugs are also great for soups, chilies, a giant cup of hot cocoa or tea, and everything else you can think of. In Canada, they are available through retailers like Amazon, Loblaws, Home Outfitters, and directly on their website.
I really liked the flavours in this recipe, with the sweetness from the sweet potato and the tartness from the cranberries. Because these simple pot pies are vegan, it makes it that much quicker to make, and mushrooms are like the meaty protein in the vegetable world, so it’ll keep you satisfied. If you’re not vegan/vegetarian and you have some leftover cooked chicken, feel free to cut a bit in small cubes and add it to the mix.
I see a lot of fun individual meals in my future! 🙂
This post is sponsored by CorningWare, but all opinions are my own.
Simple Mushroom and Cranberry Vegan Pot Pie for 2
- 20 oz organic mushrooms (I used a mix of cremini and shiitake, washed, dried, thinly sliced)
- 2 large garlic cloves (minced)
- 1 sweet potato (approx. 200g, peeled, cut in small cubes)
- 6 organic kale leaves (washed, dried, stems removed, chopped)
- 1 cup cranberries
- 1/2 cup frozen peas
- 1 tsp thyme
- 1/4 tsp sea salt
- a pinch of pepper
- olive oil (for cooking)
- 1 1/2 cup filtered water
- 1/2 cup white wine
- 1 no-salt vegetable bouillon cube
- 4 tsp organic corn starch
- 1/2 cup whole spelt flour
- 1 tsp thyme OR herbes de Provence
- a pinch of sea salt + pepper
- 2 tsp olive oil
- 1 Tbsp + water
- Warm a large pan over medium heat. Once it's hot, drizzle a generous amount of olive oil and immediately put all the sliced mushrooms in. Mix occasionally.
- After 10 minutes, add the minced garlic, cubed sweet potato, and thyme.
- After another 5 minutes, add the kale and cranberries, and cook for another 5 minutes, mixing occasionally.
- Mix the salt and pepper in at the end.
- While all of this is cooking, boil the water to dissolve the vegetable bouillon cube. Make sure there is no slumps left.
- Add the wine and corn starch, and mix well. Set aside.
- In a deep plate, mix the flour and spices. Drizzle the olive oil and mix in with a fork. Then add the water, mix in, then use your hands to press it together until you get a ball of dough.
- Cut the dough in half, and flatten each ball between your palms, then put on a flat plate and press with your hands as much as possible until it's big enough to cover the top of the Meal Mug.
- When the vegetable mixture is ready, put half of it in each mug, then mix in the frozen peas.
- Pour half of the broth mixture in each, and add the crust on top.
- You can brush the top of the crust with some broth if you wish.
- Bake in a pre-warmed oven at 425F for approx. 25 minutes, or until the crust is cooked and golden.
- Remove from the oven, and let stand for at least 5 minutes before eating because it'll be very hot!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 442kcal | Fat: 7g | Sodium: 796mg | Potassium: 2462mg | Carbohydrates: 78g | Fiber: 11g | Sugar: 9g | Protein: 21g | Vitamin A: 29660% | Vitamin C: 218.9% | Calcium: 357% | Iron: 6.9%
Join our Healthy Community!
Receive Tips, Recipes, our Newsletter
and get a free Guide!
Oh Gabby. I can’t even fathom how amazing this is. I’ve been looking for a recipe like this to play with in order to satisfy my craving for the cozy essence of beefy stews/meat pies. I sure do love mushrooms. I can taste it already!
I occasionally eat meat, but this was just as satisfying! I love mushrooms as an easy replacement. Definitely a great way to add comfort to our lives. Thanks for stopping by, and please let me know if you give it a try! 🙂
Colleen Milne says
This sounds so good, I love the cranberries and sweet potato in there. Would be a great way to use up holiday leftovers, I’m thinking 🙂
A great combo indeed! It would be an easy way to use up leftovers for sure! Oh yum!
This sounds so delicious! I love how well mushrooms stand in for meat, too, when feeding vegans. Everyone needs to have access to hearty winter food. 🙂
Absolutely! 🙂 It’s also a great way to reduce meat when mixed in!
Alexandra | Occasionally Eggs says
Adorable! Mushrooms + cranberries area two of my favourite foods and this looks so cozy and inviting. Perfect winter comfort food.
Thank you! Coziness is what I was going for with these for sure 🙂