January 08, 2023 1 min read
A comfort food classic is reimagined into an umami drenched vegan pot pie worthy of your childhood memories. Its rich, complex flavors and velvety broth compliment earthy beans and winter root vegetables, elevating this plant-based recipe to restaurant-worthy status.
Watery, bland veggie stock from the grocery store is probably the biggest thing wrong with vegan cooking. When you're really craving that wintery classic you want the rich umami bomb that is typically associated with roasted meats and bone broths. You can get that same satisfying depth of flavor though by roasting umami filled vegetables before adding them to the bean broth. The additional step of roasting eggplant, onion and garlic delivers rich, complex flavors that rival any bone broth you can imagine.
The natural glutamates in kombu act like mother nature's msg to deliver tons of flavor and umami to any dish without imparting a seaweed flavor. Kombu can be used in all types of dishes, from soups and stews to stocks, sauces, grains and legumes. It adds a deep savory flavor that enhances the taste of any dish - even those with subtle flavors. Kombu is also rich in minerals and vitamins like iodine, magnesium, iron and calcium which makes it a healthy addition to any meal. Plus, it helps retain moisture in food and aids digestion.
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4 pot pies
A comfort food classic is reimagined into an umami drenched vegan pot pie worthy of your childhood memories. Its rich, complex flavors and velvety broth compliment earthy beans and winter root vegetables, elevating this plant-based recipe to restaurant-worthy status.
Lisa Riznikove
1 teaspoon purple stripe garlic powder
1 teaspoon toasted onion powder
Coat the egglplant, garlic and onion with olive oil and place face down on a parchment lined baking sheet roast at 350 degrees for 1-2 hours until very caramelized and browned.
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