Description
A comforting and flavorful Mushroom Pot Pie made with a variety of mushrooms, fresh vegetables, and a creamy cashew-based filling, all encased in a flaky puff pastry crust. This vegan recipe is perfect for a hearty dinner and is easy to prepare with simple ingredients.
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
- 1 tablespoon tomato paste
- 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
Liquids and Sauces
- 1/2 cup dry red wine (or substitute water)
- 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
Thickener and Creaminess
- 3 tablespoons all-purpose flour
- 1/2 cup cashews soaked
Instructions
- Prep: Preheat the oven to 400F and set a baking sheet and a 10-inch 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 diced onion, cremini mushrooms, oyster mushrooms, and diced carrots. Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and sauté for an additional 2 minutes. Add the minced garlic, fresh thyme leaves, paprika, and black pepper; sauté for 30 seconds or until fragrant.
- Deglaze: Deglaze the pan with the red wine or water substitute and cook until evaporated, about 2 to 3 minutes. Sprinkle the all-purpose flour over the vegetables and sauté for 1 minute to cook the flour.
- Simmer: While the vegetables cook, blend soaked cashews, vegetable broth, vegan worcestershire sauce, and tamari in a blender for 45 to 60 seconds until smooth. Add this creamy mixture and the diced potatoes to the pan 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. Stir in the frozen peas and remove the pan from heat.
- Assemble: If using a different baking dish, transfer the filling now. Roll the puff pastry as needed to cover the pan. Lay the puff pastry over the filling with about a 1-inch overhang. Fold the extra pastry under the edges and pinch to secure. Cut six 1-inch slits on top for ventilation. Brush the puff pastry with non-dairy milk for a golden finish.
- Bake: Place the pot pie on the baking sheet to catch any spills. Bake on the middle rack in the preheated oven for 25 to 30 minutes until the crust is golden brown and bubbly. Let cool and set for 10 minutes before serving. Serve warm. Store leftovers in the refrigerator for up to 5 days and reheat as desired.
Notes
- If using a high-powered blender, soak cashews in hot water for 30 minutes. For lower power blenders, soak for several hours or overnight in the fridge.
- Can substitute 1/4 cup cashew butter instead of soaked cashews if blender is not strong enough.
- Use low-sodium tamari or soy sauce to control salt levels.
- Make sure to create slits on the puff pastry to allow steam to escape during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
