Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Mushroom Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 135 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This rich and creamy Mushroom Pot Pie features a savory blend of cremini and oyster mushrooms, diced carrots, potatoes, and a smooth, plant-based cashew broth, all enveloped in a golden, flaky puff pastry crust. Perfectly seasoned with fresh thyme, paprika, and a splash of red wine, this vegan and hearty meal is ideal for a comforting dinner. Ready in just over an hour, it’s a wholesome, satisfying dish that can easily be enjoyed fresh or reheated as leftovers.

Ingredients

Scale

Pastry

  • 1 sheet puff pastry (thawed according to package instructions)
  • 2 tablespoons non-dairy milk (for brushing)

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

Flavorings & Liquids

  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine (or substitute water)
  • 3 tablespoons all-purpose flour
  • 1/2 cup cashews (soaked*)
  • 2 cups vegetable broth
  • 2 teaspoons vegan Worcestershire sauce (optional, for a deeper flavor)
  • 1 tablespoon low-sodium tamari (or soy sauce)

Instructions

  1. Prep: Preheat your oven to 400°F (200°C) and prepare a baking sheet along with a 10-inch oven-safe cast-iron pan or a similar-sized baking dish. Thaw the puff pastry according to the package instructions to ensure it’s flexible for assembly.
  2. Aromatics: Heat the olive oil in the oven-safe sauté pan over medium-high heat. Add the finely diced onion, quartered cremini mushrooms, roughly chopped oyster mushrooms, and diced carrots. Sauté for about 7 minutes, stirring occasionally, until the vegetables soften and develop a light brown color. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor. Add the minced garlic, fresh thyme leaves, paprika, and black pepper; sauté for 30 seconds more until fragrant.
  3. Deglaze: Pour in the red wine (or water if preferred) to deglaze the pan, scraping up any browned bits from the bottom. Cook for 2 to 3 minutes until the liquid mostly evaporates. Sprinkle the all-purpose flour evenly over the vegetables, stirring to coat, and sauté this mixture for 1 minute to cook off the raw flour taste.
  4. Simmer: In a blender, combine the soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari. Blend the mixture for 45 to 60 seconds until completely smooth and creamy. Add this blended sauce along with the diced potatoes to the sauté pan. Stir well and bring the filling to a boil over high heat. Then reduce heat to medium and let it simmer gently for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens. Finally, stir in the frozen peas and remove from heat.
  5. Assemble: If using a different baking dish, transfer the filling now. Roll out the puff pastry if needed, so it covers the pan with about a 1-inch overhang. Lay the pastry over the filling, trim the edges while leaving some overhang, then fold and pinch the edges to seal onto the pan. Cut six 1-inch slits into the pastry for ventilation. Brush the top of the pastry gently with non-dairy milk to help it brown beautifully.
  6. Bake: Place the prepared pot pie on a baking sheet to catch any drips and bake in the center rack of the preheated oven for 25 to 30 minutes, until the pastry is golden and puffed, and the filling is bubbling. Remove from oven and let cool for 10 minutes before serving to allow the filling to set. Serve warm. Store leftovers in the refrigerator for up to 5 days and reheat before serving.

Notes

  • This pot pie is entirely vegan and packed with umami flavor from a mix of cremini and oyster mushrooms.
  • Soaking cashews softens them for blending into a creamy plant-based sauce that eliminates the need for dairy.
  • Red wine adds depth but can be substituted with water if preferred or to keep it alcohol-free.
  • Ensure the puff pastry is thawed properly to prevent tearing during assembly.
  • Leftovers keep well and can be easily reheated in the oven or microwave.

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

Find it online: https://jmrecipes.com/vegan-mushroom-pot-pie-recipe/