Description
A hearty and comforting Mushroom Pot Pie featuring a creamy vegetable filling made with cremini and oyster mushrooms, carrots, potatoes, and a flaky puff pastry crust. This vegan recipe uses cashews to create a rich and smooth sauce, enhanced with fresh herbs, spices, and a splash of red wine, perfect for a cozy meal.
Ingredients
Scale
Pastry
- 1 sheet puff pastry thawed according to package instructions
Vegetable Filling
- 2 tablespoons olive oil
- 1 yellow onion fine dice
- 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 sub water)
- 2-3 gold potatoes small dice
- 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
- 1 cup frozen peas
- 2 tablespoons non-dairy milk
Instructions
- Prep: Preheat the oven to 400F and set a baking sheet and a 10” oven-safe cast-iron pan or similar-sized baking dish aside. Thaw the puff pastry according to package instructions.
- Aromatics: Warm the olive oil in the oven-safe sauté pan over medium-high heat. Add the onion, cremini mushrooms, oyster mushrooms, and carrots. Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and cook for an additional 2 minutes. Add the minced garlic, fresh thyme leaves, paprika, and black pepper; sauté for 30 seconds or until fragrant.
- Deglaze: Pour in the red wine or water to deglaze the pan, scraping up any browned bits. Cook until the liquid has evaporated, about 2 to 3 minutes. Sprinkle the all-purpose flour over the vegetables and sauté for 1 minute to cook out the raw flour taste.
- Simmer: In a blender, combine the soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari or soy sauce. Blend for 45 to 60 seconds until smooth and creamy. Pour this mixture along with the diced potatoes into the pan, stirring to combine. Bring the filling to a boil over high heat, then reduce the heat to medium and simmer for 10 to 12 minutes, stirring occasionally until the potatoes are tender. Stir in the frozen peas and remove from heat.
- Assemble: If using a different baking dish, transfer the filling now. Roll out the puff pastry if needed to cover the pan. Lay the pastry over the top, trimming edges to leave a 1-inch overhang. Fold the extra pastry under and pinch to seal along the edges. Use a knife to cut six 1-inch slits in the pastry to allow steam to escape. Brush the surface with non-dairy milk to promote browning.
- Bake: Place the pot pie on a baking sheet to catch drips and bake on the middle rack for 25 to 30 minutes until the crust is golden and the filling is bubbly. Remove from the oven and let the pie cool and set for 10 minutes before serving.
- Serve and Store: Serve the mushroom pot pie warm. Leftovers can be stored covered in the refrigerator for up to 5 days and reheated in an oven, toaster oven, or microwave.
Notes
- Cashews: For a high-powered blender, soak cashews in hot water for 30 minutes. For less powerful blenders, soak for several hours or overnight in the fridge.
- Cashew Butter: If you don’t want to soak cashews or have a less powerful blender, substitute 1/4 cup cashew butter for the soaked cashews.
- Red Wine Substitute: If you prefer not to use red wine, water can be used as a substitute for deglazing.
- Make Ahead: Puff pastry can be thawed in advance and filling prepared ahead to speed up assembly.
- Storage: Store leftovers airtight in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
