Description
This rich and creamy Mushroom Pot Pie features a hearty mix of cremini and oyster mushrooms, savory vegetables, and a luscious plant-based cashew cream sauce, all encased in flaky puff pastry. Perfect as a comforting vegan main dish, it combines robust flavors with a satisfying texture and can be prepared in just over an hour.
Ingredients
Scale
Pie Filling
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 8 ounces cremini mushrooms, quartered
- 6 ounces oyster mushrooms, roughly chopped
- 1 cup diced carrots
- 1 tablespoon tomato paste
- 3-5 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup dry red wine (or substitute water)
- 2-3 gold potatoes, small diced
- 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)
- 1 cup frozen peas
Dough & Assembly
- 1 sheet puff pastry, thawed according to package instructions
- 2 tablespoons non-dairy milk (for brushing)
Instructions
- Prep: Preheat your oven to 400°F and prepare a baking sheet and a 10-inch oven-safe cast-iron pan or similar baking dish. Thaw the puff pastry according to the package directions to ensure it’s ready for use.
- Aromatics: Heat the olive oil in the oven-safe pan over medium-high heat. Add the diced onion, cremini and oyster mushrooms, and carrots. Sauté for about 7 minutes, stirring occasionally until the vegetables are lightly browned and soft. Stir in the tomato paste and continue to cook for another 2 minutes. Then add the minced garlic, thyme, paprika, and black pepper, cooking for 30 seconds until fragrant.
- Deglaze: Pour in the red wine or water to deglaze the pan, scraping up any browned bits from the bottom. Cook until the liquid mostly evaporates, about 2 to 3 minutes. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
- Simmer: While the vegetables cook, blend the soaked cashews, vegetable broth, vegan Worcestershire sauce (if using), and tamari until smooth. Add this creamy mixture and the diced potatoes to the pan, stirring well to combine. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 10 to 12 minutes, stirring occasionally until thickened and potatoes are tender. Stir in the frozen peas and remove the pan from heat.
- Assemble: If your pan differs from the baking dish, transfer the filling accordingly. Roll out the puff pastry to cover the dish with a slight 1-inch overhang. Place the pastry over the filling and trim the edges. Fold the extra pastry under into the pan and pinch to seal. Use a knife to cut six 1-inch slits in the pastry to allow steam to escape. Brush the top of the puff pastry with non-dairy milk to promote browning.
- Bake: Set the pot pie on the baking sheet to catch any spills and place it on the middle rack of the preheated oven. Bake for 25 to 30 minutes until the pastry is golden and crispy and the filling bubbles. Remove from oven and allow to cool and set for 10 minutes. Serve warm. Leftovers can be refrigerated for up to 5 days and reheated as desired.
Notes
- Use a mix of cremini and oyster mushrooms for depth and texture.
- Soaking the cashews softens them for a smooth, creamy sauce without dairy.
- The vegan Worcestershire sauce is optional but adds a richer, umami flavor.
- Ensure puff pastry is fully thawed to avoid cracking during assembly.
- Reheat leftovers in the oven or toaster oven to keep the crust crisp.
- This dish is completely vegan and makes a hearty, comforting entrée.
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 5 g
- Sodium: 262 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
