Description
A delicious and comforting vegan mushroom pot pie featuring a savory vegetable and mushroom filling topped with flaky puff pastry. This recipe uses a cashew-based creamy sauce blended with vegetable broth to create a rich, hearty filling perfect for a cozy dinner.
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 the Oven and Puff Pastry: Preheat the oven to 400F and arrange a baking sheet and a 10-inch oven-safe cast-iron pan or similar-sized baking dish ready. Thaw the puff pastry according to package instructions.
- Sauté Aromatics and Vegetables: Warm olive oil in the oven-safe pan over medium-high heat. Add diced onion, cremini mushrooms, oyster mushrooms, and diced carrots. Sauté for 7 minutes, stirring occasionally, until vegetables are lightly browned. Stir in tomato paste and cook for another 2 minutes. Add minced garlic, thyme leaves, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze the Pan: Pour in the dry red wine or water to deglaze the pan, scraping up any browned bits. Cook until liquid is mostly evaporated, about 2 to 3 minutes. Sprinkle flour over vegetables and stir to coat; cook for 1 minute.
- Make Cashew Cream and Simmer: Blend soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari in a blender until smooth, blending for 45 to 60 seconds. Add this creamy mixture and diced potatoes to the pan, stirring well. Bring filling to a boil over high heat, then reduce heat to medium and simmer for 10 to 12 minutes, stirring occasionally. Stir in frozen peas then remove the pan from heat.
- Assemble Pot Pie: If using a different baking dish, transfer the filling now. Roll out puff pastry if needed to cover the dish with about 1-inch overhang. Lay pastry over the pan, trim edges, fold under, and pinch to seal. Cut six 1-inch slits in the top for steam ventilation. Brush the top with non-dairy milk.
- Bake the Pot Pie: Place the pot pie on the baking sheet to catch any spills and place on the middle rack of the oven. Bake for 25 to 30 minutes until the crust is golden brown and filling is bubbling. Let the pot pie cool and set for 10 minutes before serving. Serve warm and refrigerate leftovers for up to 5 days; reheat as preferred.
Notes
- Cashews: Soak cashews in hot water for 30 minutes if you have a high-powered blender, otherwise soak in cold water for several hours or overnight in the fridge for a smoother cream.
- Cashew Butter Alternative: Use 1/4 cup cashew butter instead of soaked cashews if your blender isn't strong enough.
- Vegetable Broth: Low-sodium broth is recommended to control saltiness.
- Baking Dish: Use an oven-safe cast iron pan or similarly sized baking dish for best results.
- Puff Pastry: Ensure it is thawed completely before rolling and using to avoid tearing.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
