PIONEER WOMAN VEGETARIAN RECIPES RECIPES

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EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN ...



Easy Vegetarian Pot Pie Recipe - How to Make Vegetarian ... image

You won't miss the meat in this vegetarian pot pie! It's filled with hearty ingredients, like beans and mushrooms, and is topped with flaky puff pastry.

Provided by THEPIONEERWOMAN.COM

Categories     weeknight meals    winter    comfort food    dinner    main dish

Total Time 1 hours

Prep Time 30 minutes

Cook Time 0S

Yield 4-5 servings

Number Of Ingredients 16

5 tbsp.

butter, divided

12 oz.

button mushrooms, quartered

2

cloves garlic, chopped

1 tsp.

fresh thyme leaves

2

carrots, chopped

1

yellow onion, chopped

3

celery stalks, chopped

1/2 tsp.

salt, plus more to taste

1/2 tsp.

ground black pepper, plus more to taste

3 tbsp.

all-purpose flour

2 1/2 c.

vegetable broth

1/2 c.

+ 1 tablespoon heavy cream, divided

1

15 oz. can white beans, drained and rinsed

1 c.

frozen peas

1/2 c.

freshly grated parmesan cheese, plus more for topping

1

sheet puff pastry, from 1, 17oz package, thawed

Steps:

  • Preheat the oven to 400 degrees. Melt 2 tablespoons of butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms and let sit for 3 minutes, without stirring. Reduce the heat to medium and add the garlic and thyme. Let cook 2 more minutes, stirring frequently, until the mushrooms are tender. Remove to a plate and set aside. Return the skillet to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the carrots, onion, celery and salt and pepper. Let cook 7 minutes, stirring occasionally, until slightly tender. Add the flour and stir well to combine. Cook 2 more minutes. Add the vegetable stock and increase the heat to medium-high. Cook 5-7 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Pour in ½ cup of heavy cream, white beans, ½ cup of grated parmesan cheese and the reserved mushrooms. Stir well to combine, season with salt and pepper, if desired, and remove from the heat. Carefully transfer the skillet to a sheet tray lined with foil. Unfold the puff pastry and carefully place it in the center of the skillet over top of the pot pie filling (draping over the edges of the skillet). Brush the pastry all over with the remaining 1 tablespoon of heavy cream. Sprinkle with extra parmesan cheese, thyme leaves and black pepper. Bake for 20-25 minutes until the top crust is golden brown and the mixture is bubbly.  Let rest 5 minutes, then scoop into bowls and serve.

VEGGIE CHILI - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE ...



Veggie Chili - The Pioneer Woman – Recipes, Country Life ... image

Good veggie chili is so darn good that you won’t even notice there’s no meat in it!

Provided by Ree Drummond

Categories     main dish    side dish    soup

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 26

2 tbsp. Olive Oil
4 cloves Garlic, Minced
1 whole Large Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
2 whole Carrots, Peeled And Diced
2 stalks Celery, Diced
1 whole Jalapeno, Seeded And Finely Diced
3 c. Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
1 can (12 To 14 Ounces) Plain Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
1/2 tsp. Salt, More To Taste
1 tsp. Ground Oregano
1 tbsp. Ground Cumin
2 tbsp. Chili Powder (more To Taste)
1 can (14 Ounces) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1 can Garbanzo Beans, Drained And Rinsed
1 can Black Beans, Drained And Rinsed
1 whole Large Zucchini (or 2 Medium Zucchini), Diced
1/4 c. Masa (corn Flour) Or Regular Cornmeal
1/2 c. Warm Water
Cotija Cheese, For Serving (optional)
Pico De Gallo, For Serving (optional)
Cilantro Leaves, For Serving (optional)

Steps:

  • In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes

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EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN ...
You won't miss the meat in this vegetarian pot pie! It's filled with hearty ingredients, like beans and mushrooms, and is topped with flaky puff pastry.
From thepioneerwoman.com
Reviews 3.5
Total Time 1 hours
Category weeknight meals, winter, comfort food, dinner, main dish
Cuisine American
  • Preheat the oven to 400 degrees. Melt 2 tablespoons of butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms and let sit for 3 minutes, without stirring. Reduce the heat to medium and add the garlic and thyme. Let cook 2 more minutes, stirring frequently, until the mushrooms are tender. Remove to a plate and set aside. Return the skillet to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the carrots, onion, celery and salt and pepper. Let cook 7 minutes, stirring occasionally, until slightly tender. Add the flour and stir well to combine. Cook 2 more minutes. Add the vegetable stock and increase the heat to medium-high. Cook 5-7 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Pour in ½ cup of heavy cream, white beans, ½ cup of grated parmesan cheese and the reserved mushrooms. Stir well to combine, season with salt and pepper, if desired, and remove from the heat. Carefully transfer the skillet to a sheet tray lined with foil. Unfold the puff pastry and carefully place it in the center of the skillet over top of the pot pie filling (draping over the edges of the skillet). Brush the pastry all over with the remaining 1 tablespoon of heavy cream. Sprinkle with extra parmesan cheese, thyme leaves and black pepper. Bake for 20-25 minutes until the top crust is golden brown and the mixture is bubbly.  Let rest 5 minutes, then scoop into bowls and serve.
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  • Pour the oil into a large pot and heat over medium heat. Add the garlic, onion, bell peppers, carrots, celery, and jalapeno. Cook for around 5 minutes until the vegetables start to soften, stirring occasionally. Stir in all the seasonings and cook for a few more minutes.  Add the broth, tomato sauce, and Ro-tel, then bring to a boil. Lower the heat and simmer, covered, for 30 minutes. Add the beans and zucchini and stir. Cover and simmer for 30 more minutes. Combine the masa with the warm water, then stir it into the pot. Simmer for a further 15 minutes. Check the seasonings and adjust if needed.  Serve with Cotija cheese, pico de gallo, and cilantro. Variations   • For a richer tomato flavor, include 2 tbsp of tomato paste • Swap 1 cup of the stock with a bottle of Mexican beer. • Add other veggies you enjoy - try chopped mushrooms, diced butternut squash or parsnips.  
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