The following article was written by Liam Cronin.

Martha Stewart's new cookbook, Meatless, features 200 of the very best vegetarian recipes. What's more, any recipes that aren't already vegan can be veganized with a few small changes.

The past few weeks, we've featured two other Meatless recipes: an avocado salad and a warming cannellini bean soup. But we've saved the best for last. Martha's Vegetable-Barley Pot Pies are deliciously flaky, thanks to her use of phyllo dough—and as she says, these pot pies are "just as satisfying as more traditional chicken versions."

Vegetable-Barley Pot Pies
Adapted from Martha Stewart's cookbook Meatless
2 Tbsp. extra-virgin olive oil, plus more for brushing
1 onion, finely diced
2 carrots, thinly sliced
4 oz. shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry white wine
1 1/2 cups cooked pearl barley
2 cups cooked white beans, drained and rinsed
2 Tbsp. all-purpose flour
4 cups vegetable stock, preferably homemade (Martha shows you how in the book)
2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
6 sheets frozen phyllo dough, preferably whole wheat, thawed
Sea salt, for sprinkling

• Heat the olive oil in a large skillet over medium heat. Sauté the onions, carrots, and mushrooms, stirring frequently, until tender, about 6 to 8 minutes. Add the wine and cook, stirring up any browned bits, until almost all the wine has evaporated.
• Combine the barley and beans in a large pot. Whisk the flour into the stock and add to the pot. Bring to a boil and cook, stirring, until slightly thickened. Remove from the heat. Stir in the parsley and let cool slightly.
• Preheat oven to 425°F. Using a 12-oz. ramekin as a guide, cut out 4 rounds from the phyllo dough and keep covered with a damp paper towel. Spoon the barley mixture into 4 ramekins. Brush each cut sheet with oil and place on top of the filled ramekins. Cut vents into the tops and sprinkle with sea salt and reserved parsley.
• Transfer to a rimmed baking sheet and bake until the tops are golden and the filling is bubbling, about 30 minutes. Let cool slightly before serving.

Makes 4 servings

More PETA Recipes

Martha Stewart Recipe: Cavolo Nero and Cannellini Bean Soup
Vegan Caprese Mac and Cheese
Barley-Almond Cookies