--- title: Cauliflower and Mushroom Potpie with Black Olive Crust tags: - ppk - main - casserole source: name: The Veganomicon author: Isa Chandra locale: en_US diet: vegan servings: 4 time: 2h --- >> [auto_scale]: true >> [duplicate]: ref = Intro > You'll almost look forward to the next freezing cold night as a chance to have this old-fashioned kind of potpie in the oven, filling the kitchen ith a homey, Hallmark-card worthy aroma. Fresh cauliflower teams up with succulent mushroom in a velvety leek and herb gravy. And what's not to love about a satisfying busuit-style top crist flecked with savory black olives? This hearty pie is best served with Sautéed Collards or a simple green salad. = Sauce In a #heavy-bottomed saucepan{} ober medium heat, melt @margarine{75%g} and sprinkle in the @all-purpose flour{40%g}. Stir to form a thick paste. Cook the mixture until fragrant, bubbling and lightly browned, ~{4-5%min}. Temporarily turn off the heat. Slowly pour in the @soy milk{2%cups}, using a #wire whisk{} to stir until smooth. Whisk in @dried tarragon{2%tsp}, @dried thyme{1/2%tsp}, @dried marjoram{1/2%tsp}, @mustard powder{1/4%tsp}, @salt{1%tsp} and add @bay leaf{1}. Turn on the heat to medium and cook, stirring constantly with whisk, for ~{8-10%min}, until a thick sauce forms. Turn off the heat, remove the @bay leaf{}, and add @salt{} and @-pepper{} to taste. = Vegetables Heat the @oil{2%tbsp} in the #Dutch oven{} over medium heat. Add the @leek{1}(sliced thinly) and @small carrot{1}(cut into small dice), and sauté for ~{6-8%min}, until softened. Add the @cremini mushrooms{250%g}(sliced into chunks) and @white wine vinegar{1%tsp}, stir, and cook another ~{6-8%min} until most of the excess liquid from the @cremini mushrooms|mushrooms{} has evaporated. Add the @cauliflower{500%g}(cut into bite-size pieces), stir briefly, cover partially, and steam for about ~{8%min}, until the @cauliflower{} has just begun to soften. Remove the lid, turn off the heat, and set aside. = Biscuit Crust Sift together the @all-purpose flour{200%g}, @baking powder{1%tsp}, @salt{1%tsp} and @dried thyme{1/8%tsp} in a #small bowl{}. With a #pastry cutter{} or two knives held together, cut in the @margarine{75%g} until crumbs form, then drizzle in @-cold water{3%tbsp}. Drizzle in additional water, one tablespoon at a time, until a soft dough forms (but be careful not to overwork it). Fold in the @pitted black olives{1/3%cup}(chopped coarsely). Pat out the dough on a lightly floured surface or give it a few rolls with a #rolling pin{}, to form a circle or appropriate shape slightly smaller than the #Dutch oven{}. Using a #sharp knife{}, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disk of dough). = Assemble Preheat the #oven{} to 190°C. Give the @&(=2)sauce{} a good whisking (no worries if a skin has formed over it), pour into the @&(=3)cauliflower mixture{}, and stir completely to blend the veggie juices and sauce. Arrange the @&(=4)diamonds of dough{} over the mixture and brush with @soy milk{}. Bake for ~{35-40%min}, until the cauliflower is tender and the biscuits are cooked. Allow to cool at least ~{10%min} before serving, as the filling will be boiling hot straight out of the oven.