I had to try this vegan mushroom pot pie recipe because I have a *thing* for mushrooms (and for pot pies). By the time I had finished assembling it, I had changed the recipe quite a bit, but with a mushroom and veggie base intact, the recipe is still rich and hearty – perfect for a hungry family (even a non-vegan one!). This pot pie will be a nice addition to your holiday meals.
A pub food staple, this mushroom pot pie is commonly has steak or other kinds of beef cuts in it. You won’t miss the meat in this warm comfort food.
You might also enjoy this delicious White Bean Thyme Pot Pie recipe. Adapted from Holy Cow! Vegan Recipes.
|Prep Time||30 - 45 minutes|
|Cook Time||1 hour|
- 1 pound Cremini mushrooms cleaned & quartered or cut into 1-inch wedges
- 1/4 cup all purpose flour
- 1 tablespoon olive oil
- 2 additional teaspoons olive oil 1 teaspoon for brushing crusts, 1 teaspoon for adding to sauteing vegetables
- 5 cloves garlic
- 1/2 red onion cut into a 1/2-inch dice
- 2 medium carrots cut into a 1/2-inch dice, or 16 - 20 baby carrots, cut into 1/2-inch slices
- 2 ribs celery cut into 1/2-inch pieces
- 1 cup peas frozen or canned
- 1 teaspoon dried thyme crushed
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh sage finely chopped
- 1 cup vegetable broth,
- 2 tablespoons raw cashews soaked in 1/2 cup of water for 30 minutes, then blended into a smooth paste
- salt & pepper to taste
- 1 box frozen puff pastry
- 1 teaspoon plant-based milk for brushing crusts
- Wash the mushrooms and remove the center soft membrane. Cut the mushrooms into quarters or 1-inch wedges if the mushrooms are very large. Place the mushrooms in a medium mixing bowl, add a pinch or two of black pepper and toss. Sprinkle the mushrooms with the 1/4 cup of all purpose flour and toss well to mix.
- Heat 1 tablespoon of olive oil in a large saucepan. Add the mushrooms and saute until they are softened and browned slightly (a couple of minutes past when the mushrooms start to release their liquid and look wet). Pour the mushrooms and any liquid (stock) back into the medium mixing bowl.
- In the same saucepan, add the additional 1 teaspoon of olive oil. Add garlic, onion, carrots and celery. Add a pinch of salt and toss the vegetables in the oil to stir fry them, scraping the bottom of the pan for any mushrooms bits or flour left behind.
- When the onions and carrots start to soften, but not brown, add the mushrooms (with their stock) back into the sauce, along with the peas and the 3 teaspoons of thyme, rosemary and sage (fresh or dry herbs work here).
- Add the vegetable broth 1/4 cup at a time, allowing the liquid to thicken before each addition of broth, until the entire cup of broth has been added. Stir well.
- Bring the filling to a boil, reduce the heat to low, cover and simmer for 20 minutes or until carrots are soft. The stew filling should be thickened by this point, but if it's too thick, stir in a little more vegetable broth to achieve the desired thickness.
- Add the blended cashew paste and stir well.
- Preheat oven to 425 F. Roll out the puff pastry and place one ramekin upside down on the pastry dough. Cutting around the top edge of the ramekin, cut a circle of dough for each ramekin. Cut two or three 1-inch vents in the center of each pastry crust.
- Spoon the mushroom filling evenly among 4 12-ounce ramekins; place one puff pastry circle on the top of each dish.
- In a small cup, mix the remaining 1 teaspoon of olive oil and 1 teaspoon of nut milk. Brush the mixture on the top of the pot pie crusts.
- Place the pot pies on a baking sheet and put into the oven. Bake 15 minutes, then reduce heat to 350 F and bake 10 minutes more, or until the pot pie crusts are golden and puffy.
- Remove from the oven and let cool for 15 minutes before serving.
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