Vegan Mushroom Pot Pie
Creamy mushroom pot pie topped with a homemade, flaky puff pastry. It’s filling, comfort food that's beyond delicious!
Equipment
- 8 inch cast iron pot
Ingredients
- ½ lb mixed mushrooms See Recipe Notes
- 1 cup vegetable stock
- 1 bay leaf
- 1 tablespoon oil
- 2 tablespoon vegan butter
- 1 medium onion
- 1 medium carrot
- 3 garlic cloves
- 4 tbsps unbleached all-purpose flour
- 1 cup coconut milk
- 2 teaspoon fresh thyme leaves
- Pinch nutmeg optional
- Salt and pepper to taste
- 20 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 vegetable stock, ½ lb 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 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 green beans, 1 cup 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.