The flavour is in the dice. The smaller the dice, the more exacting the flavour. In this tasty concoction, the gentle sautéing of the finely diced vegetables, also known as soffritto, coupled with a splash of white wine and fresh herbs is just the base needed to carry this lovely vegan dish to flavourful heights.
Mini pot pies can be made ahead and refrigerated or frozen. To bake from frozen, remove from freezer and place in refrigerator overnight. Then bake as instructed.
In large saucepan, heat oil. Add onion, carrot, celery, and fennel and sauteu0301 over medium-high heat, stirring often until soft and onion is clear. Stir in garlic and gently soften, about 1 minute. Deglaze pan with wine. Sprinkle with flour and stir to coat vegetables. Gradually stir in stock and milk making sure no lumps form. Stir in diced potatoes, parsley, thyme, and sage. Cover and cook over medium heat until potatoes are fork tender, about 15 minutes. Stir occasionally to prevent mixture from sticking.
Preheat oven to 400 F (200 C). Remove pan with simmering vegetables from heat. Remove thyme sprigs and stir in peas, navy beans, salt, and pepper. Divide mixture evenly among 6 ramekins.
In food processor, whirl gratin ingredients just until blended but still chunky. Spoon equal amounts over each ramekin. Bake pot pies on baking sheet in preheated oven for 30 to 40 minutes, or until topping is golden and filling is piping hot and bubbly around the edges.
This recipe is part of the Centre Plate Stars collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!