Vegan Mushroom and Kale Pie in a Potato Crust

Vegan Mushroom and Kale Pie in a Potato Crust

When is the national potato day? No, it’s not today but let’s talk potato anyway. There’s so much that can be done with potatoes, and when you’re living in Ireland, you have a duty to use them in as many ways as you can.

The potato is as famously Irish as Irish Stew, Cabbage and bacon and Guinness. Of course, there are no potatoes in Guinness (as far as I know) but if you want potato in your booze there’s always Poitín, I only found out a few weeks ago that a pie or quiche crust can be made with potato. Seriously! How healthy can eating be?

I found a version of my potato crust for the first time last week on Radiant Recovery, an online community dedicated to healing sugar sensitivity.

Kathleen, the author of Potatoes Not Prozac, has convinced me that eating a potato just before bedtime not only gives a good night sleep but it will also raise your serotonin level. Serotonin makes you feel happy, more confident, competent, creative and optimistic.

So get a bigger bag of potatoes in your weekly shopping. Of course, it’s not as simple as just eating a potato; it’s a balance of knowing and adding the right amounts of protein to your breakfast, lunch and dinner along with Vitamin C, B-Complex vitamins, and Zinc that she recommends.

You can eat your potato any way you prefer, baked, mashed, oven fries or hash browns but make sure to eat it with the skin. You can flavour your bed time potato or top it with anything except food that contains protein, as protein will interfere with the serotonin making process. The night you have your potato if you have any wild dreams she says it’s a clue that your serotonin level is low, and you are getting a bigger hit of serotonin. The bigger the hit, the lower the level.

Serotonin is good and needed but go slow and listen to your body. The brain is catching up!

Potato Crust for Pie or Quiche

I have included a Potato crust recipe from Kathleen below. But first, here is my pie filling recipe if you have the crust ready.


Vegan Mushroom and Kale Pie

Add coconut oil in a skillet. Add chopped mushroom and garlic and fry for about 5 minutes. Put aside to use later.

In the same skillet add some more oil. Add chopped onion, ginger and garlic paste. Add chopped tomatoes. Season and cook till tomatoes are well cooked and reduced then add the chopped kale and cook for about 5 minutes or ’till kale is withered down.

When the crust cools down completely…

Put the kale and tomato mixture on the crust.

Flatten gently with the back of a spoon.

Make a mixture of about 100 ml of water and three tablespoons of chickpea flour. Pour over the kale.

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Gently garnish the mushroom over.

Bake in a preheated oven for 20 minutes at 180C. Rest the pie for a couple of minutes before cutting, and that’s it!

 

Vegan Mushroom and Kale Pie in a Potato Crust

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4-6

Vegan Mushroom and Kale Pie in a Potato Crust

Ingredients

  • 1 onion finely chopped
  • 2 cloves of garlic
  • 1 inch ginger
  • 5 medium size plum tomatoes chopped
  • 250g mushroom chopped
  • 3 table spoon of chick pea flour
  • 100 ml of water
  • salt to taste

Instructions

  1. Add coconut oil in a skillet. Add chopped mushroom and garlic and fry for about 5 minutes
  2. Add oil in a skillet. Add chopped onion, ginger and garlic paste. Add chopped tomatoes, season and cook till tomatoes are well cooked and reduced. Add kale and cook for about 5 minutes or till kale is withered down.
  3. Wait till the crust has cooled down. Put the kale and tomato mixture and spread over the crust with the back of a spoon.
  4. Make a mixture of about 100 ml of water and 3 tablespoon of chickpea flour. Pour over the kale.
  5. Gently garnish the mushroom over the liquid.
  6. Bake in a preheated oven for 20 minutes at 180C
  7. Rest the pie for couple of minutes before cutting and that's it!
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17 Comments

  1. Ashley
    March 15, 2017 / 6:03 pm

    Hi,

    Do you have an alternative to the egg in the crust? (As this is not vegan.)

    I would start by trying using the Vegan Egg product from Follow Your Heart, but I think I may also try it without any egg replacer and see how it goes as the above is still prohibitively expensive.

    Thank you for sharing the recipe. It fits right in with my current veg bag subscription! (Every bag is full of surprises.)

    • Mira
      Author
      March 19, 2017 / 1:54 pm

      I’m glad you like it, Ashley, you can replace the egg with 1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water. Let me know how if you try it!

  2. Margaret
    December 3, 2016 / 4:21 pm

    Hi. I can’t find the potato crust part of this recipe – would love to try it.

    • Mira
      Author
      December 4, 2016 / 11:05 am

      Hi Margaret,I should update the recipe, for some reason the link is not working. I really appreciate you letting me know. Thank you here is the recipe from Kathleen @Radiant recovery

      Ingredients:

      2 cups packed, raw grated potato (skin on)
      1/2 tsp. salt
      1 egg, beaten
      1/4 grated onion
      olive oil
      Directions:

      Preheat oven to 400 fahrenheit.

      Set the freshly grated potato in a colander over a bowl. Add salt, toss and let sit for 10 min. Squeeze out excess water.

      Add potato to egg and onion. Toss to combine well.

      Put mixture in a well-oiled 9-inch pie pan building up the sides of the crust with lightly floured fingers.

      Bake for 30 minutes. Brush crust with a little olive oil to crisp and color.

      Return to oven for another 15 minutes.

      Shell is now ready to fill with your favorite quiche or favorite pie recipes (like chicken-mushroom pie, cauliflower cheese pie or scallop pie.)

      This recipe was contributed by Kathleen’s Personal Chef, Pat Chupak.

  3. September 10, 2015 / 11:12 am

    Wow that was unusual. I just wrote an extremely long comment but after I
    clicked submit my comment didn’t show up. Grrrr…
    well I’m not writing all that over again. Regardless, just
    wanted to say excellent blog!

    • Mira
      Author
      September 10, 2015 / 9:16 pm

      So sorry about the comment issue, I hope this doesn’t happen again. And thank you so much for stopping by it means a lot!

  4. August 19, 2015 / 5:51 pm

    I’m not much into vegan baking, but this looks amazing. I love the idea of the potato crust!

  5. August 19, 2015 / 2:31 pm

    This looks so wonderful. Mushrooms are one of my favorites!

    Marcey

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