Description
This vegan Mushroom Pot Pie features a rich, savory filling of cremini and oyster mushrooms, diced carrots, potatoes, and peas in a creamy, herb-infused sauce, all encased in a flaky puff pastry crust. The dish combines hearty vegetables with a luxurious cashew-based sauce, making it a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
For the 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 small gold potatoes, diced
- 3 tablespoons all-purpose flour
- 1/2 cup cashews, soaked
- 2 cups vegetable broth
- 2 teaspoons vegan Worcestershire sauce (optional, for deeper flavor)
- 1 tablespoon low-sodium tamari or soy sauce
- 1 cup frozen peas
For the Crust
- 1 sheet puff pastry, thawed according to package instructions
- 2 tablespoons non-dairy milk (for brushing)
Instructions
- Prep: Preheat your oven to 400°F (200°C). Set aside a baking sheet and a 10-inch oven-safe cast-iron skillet or similar-sized baking dish. Thaw the puff pastry following the package instructions.
- Aromatics: Heat the olive oil in the oven-safe sauté pan over medium-high heat. Add the diced onion, cremini mushrooms, oyster mushrooms, and carrots. Sauté for about 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 until fragrant.
- Deglaze: Pour in the red wine (or water, if substituting) to deglaze the pan, scraping up any browned bits. Cook for 2 to 3 minutes, or until the liquid has mostly evaporated. Sprinkle the flour evenly 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. Blend on high for 45 to 60 seconds until smooth and creamy. Add this cashew cream and the diced potatoes to the pan, stirring well. 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 sauce thickens and potatoes are tender. Stir in the frozen peas and remove the pan from heat.
- Assemble: If using a different baking dish, transfer the filling there now. Roll out the puff pastry as needed to cover the pan with about a 1-inch overhang. Place the pastry over the filling, trim edges leaving a slight overhang, fold the excess pastry under and pinch to seal it to the edges of the pan. Use a knife to cut six 1-inch slits in the pastry top to allow steam to escape. Brush the pastry with non-dairy milk for a golden finish.
- Bake: Place the pot pie on the prepared baking sheet to catch any drips. Bake on the middle rack of the oven for 25 to 30 minutes, or until the puff pastry is golden brown and the filling is bubbling. Let the pot pie cool and set for 10 minutes before serving. Serve warm.
- Storage: Leftovers can be refrigerated for up to 5 days and reheated in the oven, toaster oven, or microwave.
Notes
- Cashews: If you own a high-powered blender like a Vitamix, soaking cashews in hot water for 30 minutes suffices. For less powerful blenders, soak cashews for several hours or overnight in the fridge for better creaminess.
- Cashew Butter Alternative: If your blender struggles with whole soaked cashews, substitute 1/4 cup cashew butter to achieve a smooth sauce texture.
Nutrition
- Serving Size: 1/8 of pot pie (approx. 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
