This is the perfect pie to eat instead of meat pie for the holiday. Its meaty taste will satisfy your taste buds in your vegan lifestyle transition.

Print Recipe

5 from 2 votes

Holiday Mushroom Pie

Prep Time30

Cook Time20

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: gluten-free, nut-free, vegan

Servings: 4 People

Ingredients

3 9 inch Gluten-Free Tortilla Shells

Potato Mix

2 Yellow Potatoes
1 Yellow Onion
1 Tbsp Ghee or avocado oil

Mushroom Mix

2 Lbs Shiitake or Cremini Mushrooms
1/2 Cup Mushroom Broth

Peppercorn Sauce

1 Tbsp Gluten-free Flour
1 Tbsp avocado oil
2 Cloves of Crushed Garlic
1 Stick Fresh Rosemary
1/4 Tbsp Black Peppercorns
1 Tsp Black Pepper

Instructions

Grease a 9 inch pie pan with coconut oil lightly.
Place the tortilla shells in the base of the pie pan and set aside.
Chop the onions and potatoes into half-inch bite-size pieces.
In a large pan add 1 tbsp of ghee/avocado oil, then the potatoes and onions, cook until soft, about 15 min.
Chop the mushrooms into bite size pieces.
Steam fry the mushroom with avocado oil for 20 min, adding broth or water if needed.
Crush the garlic cloves.
To make the peppercorn sauce, add the broth, peppercorns, rosemary, garlic, avocado oil and flour/starch in a small pot and simmer until thicken.
Add the potato mix to the mushroom mix and coat with the peppercorn sauce.
Place the mixture over the tortilla and put in the oven to bake for 15 minutes and broil for 5 minutes.
Cut into slices and Serve! Enjoy!

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