Description
A hearty and flavorful mushroom pot pie featuring a creamy vegetable filling with cremini and oyster mushrooms, carrots, potatoes, and peas, all topped with a golden puff pastry crust. This vegan, comforting dish is perfect for a cozy dinner and uses a rich cashew-based sauce for a creamy texture without dairy.
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
- 1/2 cup dry red wine (or substitute water)
- 2–3 gold potatoes small dice
- 1 cup frozen peas
Sauce and Seasonings
- 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
- 2 tablespoons non-dairy milk
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 minced garlic, fresh thyme leaves, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze: Deglaze the pan with the red wine or substitute water, cooking until evaporated, about 2 to 3 minutes. Sprinkle the all-purpose flour over the vegetables and sauté for 1 minute to cook out the raw flour taste.
- Simmer: In a blender, combine the soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari or soy sauce. Blend for 45 to 60 seconds until smooth. Add this mixture and the diced potatoes to the pan and stir well. Bring the filling to a boil over high heat, then reduce to medium and simmer for 10 to 12 minutes, stirring occasionally to thicken the filling. Stir in the frozen peas and remove the pan from heat.
- Assemble: If using a different baking dish, transfer the filling now. Roll out the puff pastry if necessary to cover the pan. Lay the pastry over the filling with approximately a 1-inch overhang. Fold the extra pastry under and carefully pinch to secure it to the pan edges. Use a knife to cut six 1-inch slits on top to allow steam to escape. Brush the pastry top with non-dairy milk.
- Bake: Place the pot pie on the prepared baking sheet to catch any spills and bake on the middle rack of the oven for 25 to 30 minutes, until the crust turns golden brown and the filling is bubbly. Let cool and set for 10 minutes before serving. Serve warm and store leftovers in the refrigerator for up to 5 days, reheating as desired.
Notes
- Cashews: For a high-powered blender, soak cashews in hot water for 30 minutes; for less powerful blenders, soak for several hours or overnight in the refrigerator.
- Cashew Butter Substitute: If you don’t have enough time to soak cashews or a weaker blender, use 1/4 cup cashew butter instead of soaked cashews for the creamy sauce.
- Vegetable Broth: Use low-sodium vegetable broth to control salt content if preferred.
- Wine Substitute: Red wine can be replaced with water or vegetable broth if avoiding alcohol.
- Puff Pastry: Ensure puff pastry is fully thawed before assembling to prevent cracking and uneven baking.
Nutrition
- Serving Size: 1 slice (1/8 of pot pie)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
