Description
This Mushroom Pot Pie is a comforting vegan dish featuring a flaky puff pastry crust filled with a savory blend of cremini and oyster mushrooms, carrots, potatoes, and a creamy cashew-based sauce. The filling is aromatic and rich, enhanced with herbs, spices, and a splash of red wine, perfect for a hearty and satisfying meal.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed according to package instructions
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 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
Sauce Ingredients
- 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 deeper flavor)
- 1 tablespoon low-sodium tamari or soy sauce
- 2 tablespoons non-dairy milk (for brushing puff pastry)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Prepare a baking sheet and a 10-inch oven-safe cast-iron pan or similar-sized baking dish. Thaw the puff pastry according to package instructions.
- Sauté Vegetables: Heat the olive oil in the oven-safe sauté pan over medium-high heat. Add the diced onion, cremini and oyster mushrooms, and carrots. Cook while stirring occasionally for about 7 minutes until the vegetables are lightly browned. Stir in the tomato paste and cook for an additional 2 minutes. Add minced garlic, fresh thyme leaves, paprika, and black pepper; cook for 30 seconds until fragrant.
- Deglaze the Pan: Pour in the red wine (or water) to deglaze the pan, scraping up any browned bits. Cook for 2 to 3 minutes until the liquid has mostly evaporated. Sprinkle the flour over the vegetables and cook while stirring for 1 minute to form a roux.
- Make the Sauce and Simmer: In a blender, combine soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari. Blend for 45 to 60 seconds until completely smooth. Add this creamy mixture and the diced potatoes to the sauté pan and stir well. Bring the mixture to a boil over high heat, then reduce heat to medium and let it simmer for 10 to 12 minutes, stirring occasionally until the potatoes are tender and the sauce thickens. Stir in the frozen peas and remove from heat.
- Assemble the Pot Pie: If using a different baking dish, transfer the filling now. Roll out the puff pastry if needed to cover the pan with about a 1-inch overhang. Drape the puff pastry over the filling, trim excess edges, fold the overhang under and pinch to seal the edges securely. Use a knife to make six 1-inch slits in the top crust to allow steam to escape. Brush the top with non-dairy milk to help it brown beautifully.
- Bake: Place the pot pie on a baking sheet to catch any drips and position it on the middle rack of the oven. Bake for 25 to 30 minutes until the puff pastry is golden brown and the filling is bubbly. Remove from oven and let it cool and set for 10 minutes before serving.
- Serve and Store: Serve warm. Leftovers can be stored in the refrigerator for up to 5 days and reheated in the oven, toaster oven, or microwave for convenient enjoyment later.
Notes
- Cashews: Soak the cashews in hot water for about 30 minutes if using a high-powered blender like a Vitamix. For less powerful blenders, soak for several hours or overnight in the refrigerator.
- Cashew Butter Alternative: If your blender isn’t strong, substitute 1/4 cup of cashew butter for soaked cashews for a smooth sauce.
- Red Wine Substitute: Water can be used if you prefer not to use wine, though wine adds depth to flavor.
- Freezing Note: The puff pastry should be thawed properly following package instructions to ensure even baking and flakiness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
