Description
This comforting Mushroom Pot Pie features a flaky puff pastry crust filled with a savory mixture of cremini and oyster mushrooms, carrots, and potatoes in a rich, creamy sauce thickened with cashews. Enhanced with fresh herbs, garlic, and spices, it’s a delicious vegan main course perfect for cozy dinners.
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
- 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 & Flavorings
- 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
- 1 tablespoon low-sodium tamari or soy sauce
- 2 tablespoons non-dairy milk for brushing
Instructions
- Prep: Preheat the oven to 400F and set a baking sheet and a 10-inch oven-safe cast-iron pan or similar 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 and oyster mushrooms, and carrots. Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and cook for 2 more minutes. Add minced garlic, fresh thyme, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze: Pour in the red wine or water to deglaze the pan, scraping up any bits stuck to the pan, and cook until the liquid evaporates, about 2 to 3 minutes. Sprinkle the flour evenly over the vegetables and cook for 1 minute, stirring constantly.
- Simmer: In a blender, combine the soaked cashews, vegetable broth, vegan Worcestershire sauce (if using), and tamari. Blend until very smooth, about 45 to 60 seconds. Add this mixture along with the 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 thickened and potatoes are tender. Stir in the frozen peas and remove from heat.
- Assemble: If using a different baking dish, transfer the filling now. Roll out the thawed puff pastry to cover the pan with a slight 1-inch overhang. Lay the pastry over the filling and trim the edges. Fold the excess pastry under and pinch to secure around the edges. Cut six 1-inch slits in the top for ventilation. Brush the surface with non-dairy milk.
- Bake: Place the pot pie on a baking sheet to catch any drips and bake in the preheated oven for 25 to 30 minutes until the pastry is golden and the filling bubbles. Let cool and set for 10 minutes before serving. Store leftovers in the refrigerator for up to 5 days and reheat before serving.
Notes
- Cashews: Soak cashews in hot water for at least 30 minutes if using a high-powered blender; soak longer (a few hours or overnight in the fridge) if blender is less powerful.
- Cashew Butter: For less powerful blenders, substitute 1/4 cup cashew butter for soaked cashews to simplify blending.
- If you cannot find vegan Worcestershire sauce, omit or replace with extra tamari for flavor.
- Ensure the slits in the pastry are big enough for steam to escape and prevent sogginess.
- Use a 10-inch cast iron pan or similar baking dish to achieve even cooking and maintain shape.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
