Vegan Mushroom Pot Pie
This rustic vegan pot pie features hearty vegetables like mushrooms, carrots, and green peas cooked in a rich and creamy gravy. Topped with a crispy and flaky crust!
Ingredients
- 2 tbsp vegan butter
- 1 medium onion diced
- 3 cloves of garlic minced
- 1 carrot peeled and sliced
- 1 stalk celery finely diced
- 1/2 cup frozen green peas
- 14 ounces mushrooms of your choice quartered
- 1 tsp soy sauce
- 1/3 cup white wine
- 1/3 cup low-sodium vegetable broth
- 1/3 cup all-purpose flour
- 2 tbsp full-fat coconut milk or cashew cream, optional
- 1 tsp sugar
- 1/4 tsp ground black pepper
- 1/2 tsp dried thyme
- salt, to taste
- 1 vegan pie crust use puff pastry or regular pie crust
- 2 tbsp sweetened almond milk for brushing
Instructions
- Preheat oven to
400 °F (200°C). - In a 7.5-inch oven-safe pan, melt the vegan butter over medium heat. Once melted, add the onion and garlic. Sauté for 2-3 minutes or until golden brown.
- Next, add the sliced carrots and green peas and cook for 3-5 minutes, or until the carrots are just tender.
- Add the mushrooms and sauté for another 3-5 minutes. Deglaze the pan with the soy sauce and stir to combine.
- Pour in the white wine and let it simmer for 2 minutes. Next, add the vegetable broth, flour, full-fat coconut milk if using, sugar, ground black pepper, and dried thyme. Stir to dissolve the flour and cook for another 2 minutes or until the sauce has thickened. Taste and adjust the saltiness as needed. Remove from heat and let cool for 15-20 minutes.
- Top the filling with a circle of cold pie crust or puff pastry. Slightly press the edges around the pan to make sure it is sealed. Using a knife, create 4-5 slits in the center of the crust. Brush the crust with the almond milk and bake for 30-35 minutes or until golden brown.
- Let the pie cool down for 10 minutes before serving.
Notes
- Prepare ahead of time. The mushroom filling can be prepared up to 2 days ahead of time. Keep in the refrigerator until ready to use.
- Season properly. Taste and adjust the seasonings of the mushroom filling before baking. It shouldn't be bland and salty enough.
- Make it heartier. This vegan pot pie is incredibly versatile, you can add cooked potatoes, butternut squash, lentils, beans, crumbled tofu, or tempeh to make it even more filling.
- If you are using puff pastry: cut it about 1 inch larger than your pot or pie pan, as it will shrink a bit during baking.