Vegan Mushroom Pot Pie
Creamy vegan mushroom pot pie topped with a homemade, flaky puff pastry. It’s filling, comfort food that’s beyond delicious!
One of the best things about this vegan mushroom pot pie is the golden, flaky puff pastry crust. It’s a great treat to enjoy with the rich and creamy filling.
This vegetable pot pie can be made with fresh or frozen veggies and it’s easy to customize. Mushrooms are a great substitute for meat in this dish. They have an appealing texture and a savory, umami flavor.
It’s perfect for serving at a Fall or Thanksgiving dinner and makes a satisfying family meal. But no need to wait until Autumn or Winter. You can enjoy this hearty comfort food any time of year!
This recipe was adapted from Joshua Weissman’s Chicken Pot Pie.
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Key Ingredient Notes
Mushrooms
I’ll be using 2 types of mushrooms: fresh king oyster and dried shiitake. These types of mushrooms are my favorite.
King oyster mushrooms have the meatiest flavor and texture of other mushrooms I’ve tried. I’ve used it in many recipes including my Mushroom Lentil Meatballs and Vegan Potstickers.
Dried shiitake mushrooms have a concentrated, umami or savory flavor. The texture of shiitake mushrooms also improves once they are dried. The texture becomes chewier after drying and rehydrating.
Of course, other types of brown mushrooms can be used. But if you’re new to eating mushrooms or usually don’t like the texture, king oysters, oysters or dried shiitakes are good ones to start with. You can also chop them finely.
Before using, prepare fresh mushrooms by wiping them with a damp towel or paper towel to remove any dirt or debris.
If your mushrooms have any tough stems, they can be cut off and discarded or saved for flavoring soups. I used ½ lb or 250g of mushrooms for this recipe.
The thick stems of king oyster mushrooms are the best part! So please use them in this recipe. If you don’t like mushrooms at all you could try making this pot pie with tofu or cannellini beans.
Puff Pastry
This vegan pot pie will have a single top crust only of puff pastry. I used half the dough from my Homemade Vegan Puff Pastry recipe. Watch the video too! I used an easy “cheat” method for this dough which cuts the traditional method’s time in half!
It’s just as flaky and satisfying but if you have store-bought then that’s fine too. Be sure to double-check those ingredients as not all brands of puff pastry are vegan!
An alternative to puff pastry is a vegan shortcrust pastry. It’s the type of crust typically used in store-bought pot pies. It’s not as flaky but it’s much easier to make.
Vegetable Stock
I used Low Sodium Better Than Bouillon Vegetable Base. I mixed 1 tsp in a cup of boiling water and added the dried mushrooms to rehydrate for 15 minutes.
All-purpose flour
This helps to thicken the sauce. Be sure to cook the flour for about 2 minutes before adding the stock to get rid of the “floury” taste in the final sauce.
Coconut milk
Coconut milk provides richness and creaminess. You can also use cashew or soy milk.
Any other plant-based milk can be used but the final result may not be as creamy. You can try adding some cornstarch or arrowroot mixed with water to help thicken the filling some more.
Step-By-Step Instructions
1. If you’re using any dried mushrooms, they will need to be rehydrated. I used about 30g/1oz dried shiitake mushrooms and the Vegetable Base for stock.
To prepare, mix 1 tsp of the vegetable base with 1 cup of boiling water, dried mushrooms and the bay leaf. Cover and allow to rehydrate for 15 minutes.
2. Preheat your oven to 400°F or 200°C.
3. Chop the remaining fresh mushrooms (220g/7oz), 1 medium onion, 1 medium carrot, 3 garlic cloves and 20 green beans (50g).
4. Heat 1 tbsp/15ml oil in a pot and add the chopped mushrooms. Cook on medium heat for about 5 minutes until the mushrooms start to lose moisture and brown. Remove from the pot and set aside.
5. Reduce heat to low and add 2 tbsp/28g vegan butter, chopped carrot, onion and garlic. Cook on low heat until the onions start to brown.
6. Gradually add 4 tbsp all-purpose flour, stirring quickly to break up any lumps. Cook for about 2 minutes.
7. Stir in the vegetable stock with the rehydrated mushrooms and bay leaf.
Add the coconut milk, cooked mushrooms, green beans, 2 tsp/2g thyme leaves, a pinch of nutmeg and salt and pepper to taste.
Continue to cook on low heat for 5 minutes, stirring occasionally.
8. Get a puff pastry sheet or try my Homemade Vegan Puff Pastry recipe and use half the dough.
Roll it out to a 9-inch/22cm circle at about ¼ inch/6mm thick. No need to trim the edges.
Cover the filling with the pastry sheet and tuck under the edges. Make 3 slits in the top with a knife for air vents.
9. Combine ½ tsp/2ml maple syrup and 2 tsp/9ml coconut milk and brush the pastry with the mixture to help it brown while cooking.
10. Bake for 25 to 30 minutes until the top of the pastry is golden brown. Serve warm.
Freezing and Reheating
First, cool the pot pie completely. It’ll take about 45 minutes to an hour. Cover with plastic wrap and foil then place in the freezer for up to 3 months.
To reheat, cover with only the foil and place in a preheated oven at 400°F/200°C for 35 minutes. Remove the foil then bake for another 20 to 25 minutes until golden brown.
You can also cook the filling and freeze in an airtight container. Thaw in the fridge overnight or at room temperature.
Assemble in a casserole or deep pie dish with a vegan puff pastry sheet then bake at 400°F/200°C for 25 to 30 minutes.
More Casserole Recipes
- Vegan Semolina Gnocchi
- Vegan Stuffed Shells
- Vegan Brussels Sprouts Casserole
- Vegan Shepherd’s Pie
- Vegan Green Bean Casserole
- Vegan Cauliflower Gratin
Vegan Mushroom Pot Pie
Equipment
- 8 inch cast iron pot
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- ½ lb (250 g) mixed mushrooms, See Recipe Notes
- 1 cup (240 ml) vegetable stock
- 1 bay leaf
- 1 tablespoon oil
- 2 tablespoon (30 g) vegan butter
- 1 medium onion
- 1 medium carrot
- 3 garlic cloves
- 4 tbsps unbleached all-purpose flour
- 1 cup (240 ml) coconut milk
- 2 teaspoon fresh thyme leaves
- Pinch nutmeg, optional
- Salt and pepper, to taste
- 20 (50 g) green beans
- 1 sheet vegan puff pastry, or storebought
Vegan Egg Wash (optional)
- ½ teaspoon maple syrup
- 2 teaspoon coconut milk
Instructions
- If you’re using any dried mushrooms, they will need to be rehydrated. I used 30g/1oz dried shiitake mushrooms and Vegetable Base for stock. To prepare, mix 1 tsp of the vegetable base with 1 cup of boiling water, dried mushrooms and the bay leaf. Cover and allow to rehydrate for 15 minutes.1 cup (240 ml) vegetable stock ,½ lb (250 g) mixed mushrooms
- Preheat your oven to 400°F or 200°C.
- Chop the remaining fresh mushrooms, onion, carrot, garlic cloves and green beans.
- Heat the oil in a pot and add the chopped mushrooms. Cook on medium heat for about 5 minutes until the mushrooms start to lose moisture and brown. Remove from the pot and set aside.1 tablespoon oil
- Reduce heat to low and add the vegan butter, chopped carrot, onion and garlic. Cook on low heat until the onions start to brown.2 tablespoon (30 g) vegan butter ,1 medium onion ,1 medium carrot ,3 garlic cloves
- Gradually add the flour, stirring quickly to break up any lumps. Cook for about 2 minutes.4 tbsps unbleached all-purpose flour
- Stir in the vegetable stock with the rehydrated mushrooms and bay leaf, coconut milk, cooked mushrooms, green beans, thyme, nutmeg and salt and pepper to taste. Continue to cook on low heat for 5 minutes, stirring occasionally.1 bay leaf ,2 teaspoon fresh thyme leaves ,Pinch nutmeg ,Salt and pepper ,20 (50 g) green beans ,1 cup (240 ml) coconut milk
- Get a puff pastry sheet or try my Homemade Vegan Rough Puff Pastry recipe and use half the dough. Roll it out to a 9-inch/22cm circle at about ¼ inch/6mm thick. No need to trim the edges. Cover the filling with the pastry sheet and tuck under the edges. Make 3 slits in the top with a knife for air vents.1 sheet vegan puff pastry
- Combine the maple syrup and coconut milk and brush the pastry with the mixture to help it brown while cooking.½ teaspoon maple syrup ,2 teaspoon coconut milk
- Bake for 25 to 30 minutes until the top of the pastry is golden brown.
Notes
- Any type of brown mushrooms can be used. But if you’re new to eating mushrooms or usually don’t like the texture, king oyster, oyster or dried shiitakes are good ones to start with.
- You can also use cashew or soy milk. Other plant-based milk can be used but the final result may not be as creamy. You can try adding some cornstarch or arrowroot mixed with water to help the filling thicken more.
- You can also cook the filling in a skillet and assemble the pie in a buttered 8-inch casserole or pie dish. For anything 10 inches or larger, you would have to double the recipe.
Great and easy recipe – I added things like potatoes, bell pepper, and cannelini beans.
Thank you so much for trying it Teresa!