Description
A comforting and hearty Mushroom Pot Pie featuring a rich, creamy vegetable filling topped with golden puff pastry. This vegan-friendly recipe combines cremini and oyster mushrooms with carrots, potatoes, and peas in a flavorful sauce thickened with cashews and flour, baked to perfection for a delicious main course.
Ingredients
Scale
Pastry
- 1 sheet puff pastry thawed according to package instructions
Vegetables and 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 and 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
- 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 to prepare for assembly.
- Aromatics: Warm olive oil in the oven-safe sauté pan over medium-high heat. Add the diced onion, quartered cremini mushrooms, chopped oyster mushrooms, and diced carrots. Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and cook for another 2 minutes. Add the minced garlic, thyme leaves, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze: Pour the red wine or water into the pan to deglaze, scraping up any browned bits. Cook until the liquid evaporates, 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; blend until smooth, about 45 to 60 seconds. Pour this mixture and the diced potatoes into the pan with the vegetables and stir well. Bring the filling to a boil over high heat, then reduce heat to medium and simmer for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and the filling is thickened. Stir in the frozen peas and remove the pan from heat.
- Assemble: If your baking dish is different, transfer the filling into it now. Roll out the puff pastry if necessary so it covers the pan with a slight 1-inch overhang. Drape the pastry over the filling, trim excess edges, then fold and pinch the edges to seal. Cut six 1-inch slits on top for ventilation. Brush the pastry with non-dairy milk to help it brown.
- Bake: Place the pot pie on a baking sheet to catch any drips and bake in the center rack of the oven for 25 to 30 minutes, until the crust is golden and the filling is bubbly. Let it cool and set for 10 minutes before serving. Serve warm.
Notes
- If your blender isn’t high-powered, soak cashews for several hours or overnight to achieve a smooth sauce.
- You can substitute 1/4 cup cashew butter for soaked cashews if your blender is less powerful.
- Leftovers can be stored in the refrigerator for up to 5 days and reheated in the oven, toaster oven, or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
