Beyond Sausage, Kale, And Mushroom Pot Pie

Source: Olive & Mango | Makes: 1 casserole | Time: 1+ hr

Changes

• Used Beyond Meat sausage instead of real meat

• Used infused EVO

• Used dried rosemary & thyme (changed the amounts)

• Used veggie broth instead of chicken

• Used coconut milk instead of an egg wash

Ingredients

1 tbsp Tubby Olive mushroom & sage infused olive oil

1 lb of Beyond Sausages, broken into 3⁄4-inch pieces

2 medium onions, chopped

1 lb #mushrooms, de-stemmed and chopped

3 cloves of garlic, minced

1 tsp dried rosemary

1/4 tsp of dried thyme

S&P, to taste

⅓ cup all-purpose flour

3 cups veggie broth (consider using 2, this first try turned out very soupy)

1 bunch #kale, torn into bite-size pieces

2 tbsp red wine vinegar

1 large sheet vegan puff pastry

Flour to dust working area and rolling pin

2 tbsp coconut oil, melted

Instructions

Heat oven to 400°F.

Heat the EVO in a large skillet over medium-high heat. Add the Beyond Sausage and cook, breaking the pieces up and tossing occasionally, until browned, 4 to 6 minutes.

Add the onions and mushrooms and season with rosemary, thyme, salt and pepper and cook, stirring, until softened, 3 to 5 minutes. Add the garlic and sauté for another minute.

Sprinkle the flour in and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes stirring the whole time. Add the kale and the vinegar and cook, tossing, until the kale is wilted, 2 to 3 minutes.

Transfer to a 9-by-13-inch or some other 3-quart baking dish and rollout puff pastry on a flour dusted working area until you have it rolled out to a little bigger than the dish.

Unroll the puff pastry onto the dish, fit it gently into the dish with your fingers, trim excess edges and roll in the edges or place them over the lip of the dish and crimp them with fingers or fork.

Brush pastry with melted coconut oil and cut 4 slits/vents into the pastry crust in the middle of the pie.

Transfer dish to a baking sheet to catch any spills and bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before cutting and serving.

Journal

Leftover Moroccan Stew with Sumac Seasoned Egg

Food & Drink

2 cups of coffee

5 glasses of water (will aim for at least 1 more before bed)

Moroccan stew with an egg seasoned in sumac

1 small orange

Moroccan stew wrap with hummus

Diet cola

Tonight's recipe

Exercise

2.5 mile walk

8000+ total steps