Description
A rich and hearty vegan mushroom pot pie featuring a flaky puff pastry crust and a savory filling of cremini and oyster mushrooms, vegetables, and a creamy cashew-based sauce, baked to golden perfection.
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 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 vegetables are lightly browned. Stir in tomato paste and sauté for 2 minutes. Add garlic, thyme, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze: Deglaze pan with red wine or water and cook until evaporated, about 2 to 3 minutes. Sprinkle flour over vegetables and sauté for 1 minute to cook the flour.
- Simmer: Blend soaked cashews, vegetable broth, vegan worcestershire sauce, and tamari in a blender until smooth, about 45 to 60 seconds. Add this mixture and diced potatoes to the pan and stir well. Bring to a boil over high heat, then reduce to medium and simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens and potatoes are tender. Stir in frozen peas and remove from heat.
- Assemble: If using a different baking dish, transfer filling now. Roll puff pastry if needed to cover the pan with a slight 1” overhang. Place pastry over filling, trim excess, fold edges under, and pinch to seal. Cut six 1-inch slits into the top for ventilation. Brush pastry with non-dairy milk.
- Bake: Place pot pie on a baking sheet to catch spills and bake in the oven's middle rack for 25 to 30 minutes, until crust is golden and filling is bubbly. Let cool and set for 10 minutes before serving. Serve warm. Store leftovers in the fridge for up to 5 days and reheat in oven, toaster oven, or microwave.
Notes
- If you have a high-powered blender, soak cashews in hot water for 30 minutes. Otherwise soak for several hours or overnight in the fridge.
- If your blender isn't strong, substitute 1/4 cup cashew butter for soaked cashews for smoother blending.
- Use low-sodium tamari or soy sauce to control salt content.
- Allow pot pie to rest after baking to let filling set for easier slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
