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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.
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After 10 minutes, add the minced garlic, cubed sweet potato, and thyme.
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After another 5 minutes, add the kale and cranberries, and cook for another 5 minutes, mixing occasionally.
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Mix the salt and pepper in at the end.
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While all of this is cooking, boil the water to dissolve the vegetable bouillon cube. Make sure there is no slumps left.
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Add the wine and corn starch, and mix well. Set aside.
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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.
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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.
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When the vegetable mixture is ready, put half of it in each mug, then mix in the frozen peas.
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Pour half of the broth mixture in each, and add the crust on top.
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You can brush the top of the crust with some broth if you wish.
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Bake in a pre-warmed oven at 425F for approx. 25 minutes, or until the crust is cooked and golden.
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Remove from the oven, and let stand for at least 5 minutes before eating because it'll be very hot!