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Savory Thanksgiving Pie
One bite of Matthew Kenney’s holiday forager’s pie, and you’ll understand why we think he’s brilliant. The chef/owner of Los Angeles’ Plant Food and Wine spotlights mushrooms and sweet potatoes in this recipe, which includes a flakey spelt crust with layers of scrumptious vegetable filling. Want to eat this delicious meal but don’t want to cook? Then attend the Thanksgiving event at the restaurant to enjoy even more impeccable plant-based dishes such as root vegetable lasagna with kale pesto, cider-braised Brussels sprouts, and a pecan torte. Plus, check out our review of Plant Food and Wine in the January + February issue of VegNews for even more mouth-watering vegan food by Kenney. We're fans!
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Serves 4
What You Need:

For the spelt crust:
1-1/2 cups spelt flour
1/2 teaspoon sea salt
3 teaspoons baking powder
2 tablespoons olive oil
1/3 cup boiling water

For the mushroom filling:
2 tablespoons olive oil
1 small onion, chopped
1 medium carrot, peeled and chopped
1 garlic clove
2 tablespoons flour
1-1/4 cups vegetable broth
1/2 cup red wine
8 sprigs thyme
1/8 teaspoon chili flakes
16 ounces mixed mushrooms, sliced
Salt and pepper

For the sweet potato mash:
2 pounds sweet potatoes, peeled and chopped
2 tablespoons olive oil
Salt

For the mushroom gravy:
1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons spelt flour
1 cup red wine
2 cups vegetable broth
Salt and pepper
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What You Do:
1. For the spelt crust, place flour, salt, and baking powder into a large bowl and mix. Use your fingers to rub oil into flour until the mixture resembles fine bread crumbs. Roll out dough until 1/4-inch thick and line pie pan with dough, trimming off excess dough.

2. For the mushroom filling, in a large sauté pan over medium heat, heat olive oil. Add onion and carrots. Cook, stirring occasionally, until carrots start to soften. Stir in garlic, and cook until fragrant, about 30 seconds. Add flour and cook for one minute. Add broth, red wine, thyme, and chili flakes and bring to a boil. Reduce heat to medium-low, add the mushrooms and let simmer gently until softened. Remove sprigs of thyme, and season with salt and pepper to taste.

3. For the sweet potato mash, into a medium pot over high heat, place the sweet potato, cover with water, and bring to a boil. Then reduce heat to medium and simmer for a few minutes. When potatoes can be easily pierced with a fork, drain water and place potatoes back into the dry pot (no heat). Add olive oil and salt. Mash potatoes with a masher, and stir everything together thoroughly. Cover pot with a lid and set aside.

4. For the mushroom gravy, in a medium saucepan over medium heat, sauté onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then broth. Simmer until thickened and season with salt and pepper to taste.

5. To assemble, scoop the mushroom mixture into the pie dish with crust so that it covers the whole bottom. Layer and spread the sweet potatoes evenly on top of the mushrooms. Bake at 375 degrees for 35 minutes. Remove from oven, and allow to cool for 10 minutes before serving.
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