Description
A comforting and hearty vegan mushroom pot pie made with a savory mix of cremini and oyster mushrooms, diced vegetables, and a creamy cashew-based filling, all encased in flaky puff pastry for a delicious plant-based meal.
Ingredients
Scale
Pastry
- 1 sheet puff pastry thawed according to package instructions
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 yellow onion fine dice
- 8 ounces cremini mushrooms quartered
- 6 ounces oyster mushrooms roughly chopped
- 1 cup diced carrots
- 3-5 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 2-3 gold potatoes small dice
- 1 cup frozen peas
Flavor Base & Liquid
- 1 tablespoon tomato paste
- 1/2 cup dry red wine or water
- 3 tablespoons all-purpose flour
- 1/2 cup cashews soaked
- 2 cups vegetable broth
- 2 teaspoons vegan worcestershire sauce optional
- 1 tablespoon low-sodium tamari or soy sauce
- 2 tablespoons non-dairy milk
Instructions
- Prep: Preheat the oven to 400F and set a baking sheet and a 10” oven-safe cast-iron pan or similar-sized baking dish aside. Thaw the puff pastry according to package instructions.
- Aromatics: Warm the olive oil in the oven-safe sauté pan over medium-high heat. Add the yellow onion, cremini mushrooms, oyster mushrooms, and diced carrots. Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and cook an additional 2 minutes. Add the minced garlic, fresh thyme, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze: Deglaze the pan with the red wine or water and cook until the liquid evaporates, about 2 to 3 minutes. Sprinkle the all-purpose flour over the vegetables and sauté for 1 minute to incorporate and remove raw flour taste.
- Simmer: In a blender, combine the soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari or soy sauce. Blend for 45 to 60 seconds until very smooth. Add this creamy mixture and the diced potatoes to the pan with the vegetables and stir well. Bring the filling to a boil over high heat, then reduce heat to medium and simmer for 12 minutes, stirring occasionally to prevent sticking. Stir in the frozen peas and remove the pan from heat.
- Assemble: If not using an oven-safe pan, transfer the filling to a baking dish. Roll the puff pastry if needed to cover the dish with a slight 1-inch overhang. Place the pastry over the filling and trim edges, folding the excess pastry under and pinching to seal. Cut six 1-inch slits in the pastry for steam ventilation. Brush the pastry top with non-dairy milk to help it brown.
- Bake: Place the pot pie on the prepared baking sheet to catch any drips and bake in the oven’s middle rack for 30 minutes, until the crust is golden and bubbly. Let the pot pie cool and set for 10 minutes before serving warm. Store leftovers in the refrigerator for up to 5 days; reheat in oven, toaster oven, or microwave.
Notes
- If using a high-powered blender, soak cashews in hot water for 30 minutes; otherwise, soak for several hours or overnight in the refrigerator for best results.
- If your blender is not strong, substitute 1/4 cup cashew butter for soaked cashews for easier blending and creamy texture.
- Puff pastry can be substituted with homemade vegan pastry if desired for a from-scratch option.
- Red wine can be replaced with water or vegetable broth for a milder flavor and alcohol-free option.
- Use a vegan Worcestershire sauce for depth of flavor, or omit if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
