30-Minute Crustless Vegan "Beef" Pot Pie
Transform your comfort food game with this hearty, crustless vegan pot pie that's perfect for the winter months. This savory pie combines Off Beast vegan steak with wild mushrooms and tender vegetables in a rich, creamy sauce - all served over al dente rotini for a modern twist on a classic comfort food.
Ingredients
- 16 oz Off Beast vegan beef pieces
- 16 oz rotini pasta
- 1 medium sweet potatoes cubed
- 8 oz mixed chanterelle & cremini mushrooms sliced
- 2 cups fresh green beans trimmed and cut
- 1 cup frozen green peas
- 1 medium yellow onions diced (about 2 cups)
- 4 garlic cloves minced
- 1 medium carrots sliced (about 1½ cups)
Instructions
Cook Pasta Base
- Boil rotini until al dente, Drain and set aside, TIP: Reserve 1 cup pasta water
- TIP: Reserve 1 cup pasta water
Prepare Protein & Vegetables
- Sear Off Beast pieces until golden, Sauté onions, garlic, carrots, green beans, sweet potatoes
Add mushrooms and cook until golden
- Season with herbs and spices
Make Cream Sauce
- Create roux with flour and olive oil, Gradually whisk in oat milk, Add nutritional yeast, Simmer until thickened
Combine Components
- Mix pasta with sauce, Fold in seared vegan beefor top , Add green peas, Adjust seasoning, Finish & Serve