Savory Mushroom Pot Pie

Ingredients

• 1 cup diced onion or leek
• 3 cloves minced garlic
• 1.5 cups low-sodium vegetable broth (divided)
• 16 oz baby bella mushrooms
• 1/4 cup soy sauce (low sodium)
• 3-4 ribs of celery, chopped
• 3-4 small carrots, chopped OR 10 oz bag of frozen veggies
• 1 potato, diced
• 1/2 tsp sage
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 1/4 tsp ground pepper
• 1 tsp vegan worchestershire sauce
• 1 Tbls tomato paste (or 3 Tbls diced tomatoes)
• 1/4 cup flour
• 1 batch of cornbread batter

Instructions

1. 1

   Saute garlic and onion in 1/4 cup of veggie broth

2. 2

   Add mushrooms and soy sauce and simmer until bubbly

3. 3

   Add in vegetables and spices and stir to combine

4. 4

   Add Worcestershire and tomato paste and stir to combine

5. 5

   Allow to simmer, stirring occasionally, until veggies have softened

6. 6

   Sprinkle on the flour and stir

7. 7

   Add veggie broth and stir to combine, the stew will thicken immediately

8. 8

   Preheat oven t0 350° F

9. 9

   Prepare cornbread batter

10. 10

    Ladle stew to a 15" x 10" baking dish (or any oven-safe baking dish

11. 11

    Spoon cornbread batter over the top to cover

12. 12

    Bake for 30 minutes or until cornbread is golden brown