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Vegan Chicken and Mushroom Pot Pie
EUPHORIC VEGAN29Ingredients
90Minutes
990Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1/2 large onion
- 1 leek (medium)
- 4 cloves garlic
- 400 grams chicken pieces (vegan)
- 500 grams mixed mushrooms (I used chestnut and baby portobello)
- 1/2 cup dried porcini mushrooms (or any dried mushrooms)
- 1/2 cup white wine
- 1 tsp. Dijon mustard
- 6 sprigs fresh thyme leaves
- 1/2 tsp. yeast extract (marmite)
- 4 bay leaves
- 2 Tbsp. cornflour (mixed with 1/2 cup water)
- 2 cups vegetable stock
- 1/2 cup soy cream
- 1 cup frozen peas
- 1 cup sweetcorn (frozen)
- 1 Tbsp. finely chopped parsley
- 1 sheet puff pastry (vegan ready rolled, I used Jus Rol)
- salt
- pepper
- 30 mL soy milk (for brushing the pastry)
- 600 grams new potatoes
- 2 tsp. chopped mint
- 1 Tbsp. chopped parsley
- olive oil
- salt
- 400 grams tenderstem broccoli (steamed)
- 400 grams baby carrots (roasted)
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NutritionView More
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990Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories990Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol75mg25% |
Sodium1290mg54% |
Potassium2220mg63% |
Protein39g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate100g33% |
Dietary Fiber17g68% |
Sugars18g |
Vitamin A320% |
Vitamin C240% |
Calcium20% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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