Description
This rich and creamy Mushroom Pot Pie features a hearty blend of cremini and oyster mushrooms, vegetables, and a luscious plant-based cashew cream, all encased in a golden puff pastry crust. Perfect for a cozy, satisfying vegan meal, it’s flavorful, wholesome, and simple to prepare in under an hour.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed according to package instructions)
Vegetables & 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 & Others
- 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
Instructions
- Prep: Preheat your oven to 400°F (204°C). Set a baking sheet and a 10-inch oven-safe cast-iron skillet or similar baking dish aside. Thaw the puff pastry sheet according to the package instructions for easy handling.
- Aromatics: Warm the olive oil in the oven-safe skillet over medium-high heat. Add diced onion, cremini and oyster mushrooms, and diced carrots. Sauté for about 7 minutes, stirring occasionally, until vegetables are lightly browned. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor. Add minced garlic, fresh thyme, paprika, and black pepper; sauté for 30 seconds or until fragrant.
- Deglaze: Pour in the dry red wine (or water if preferred) to deglaze the pan. Cook for 2 to 3 minutes until the liquid mostly evaporates. Then sprinkle the flour over the vegetable mixture and sauté for 1 minute to remove raw flour taste and thicken the filling.
- Simmer: While the filling cooks, blend soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari in a blender for 45 to 60 seconds until smooth and creamy. Add this creamy mixture and diced gold potatoes to the pan. Stir well and bring the filling to a boil on high heat, then reduce to medium and simmer for 10 to 12 minutes, stirring occasionally. Finally, fold in the frozen peas and remove from heat.
- Assemble: If using a different baking dish than the skillet, transfer the filling now. Roll out the puff pastry if needed so it covers the pan with about a 1-inch overhang. Lay the pastry over the filling and trim edges. Fold the excess pastry under and pinch it to seal against the sides. Cut six 1-inch slits in the pastry to allow steam to escape. Brush the top generously with non-dairy milk for a golden finish.
- Bake: Place the assembled pot pie on the prepared baking sheet to catch any drips, and bake on the middle rack of the oven for 25 to 30 minutes or until the pastry crust is golden and flaky and the filling is bubbling. Remove from oven and let it cool and set for 10 minutes before serving.
Notes
- This mushroom pot pie is vegan and can be enjoyed by those seeking plant-based comforting meals.
- Soaking the cashews helps create a silky, creamy filling that mimics traditional cream-based pot pies without dairy.
- You can substitute water for red wine if avoiding alcohol or for a lighter flavor.
- Leftovers keep well refrigerated for up to 5 days and can be reheated in the oven, toaster oven, or microwave.
- Use an oven-safe skillet for convenience or any suitable baking dish to assemble and bake the pot pie.
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 5 g
- Sodium: 262 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
