Terrific recipe; I've made this dish at least 6 times in the past 3 weeks. Here's my spin on an already fabulous meal: Dissolved half a vegetable bullion cube (in place of soy sauce) and 4 heaping spoonfuls of cornstarch with 4 tablespoons mushroom broth. Subbed in mushroom broth for veggie broth, omitted the sliced mushrooms, added fresh, chopped herbs (rosemary, sage, oragano, thyme) to the pot as well as to the top crust dough. To save time (and butter!) I used a pre-made vegan-friendly whole wheat pie crust. I also dusted the bottom with a bit of cornstarch in fear of a too-runny filling. So tasty, so satisfying, so making this a staple for the winter months!
Was this review helpful?
1 user found this review helpful
Terrific recipe; I've made this dish at least 6 times in the past 3 weeks. Here's my spin on...