Description
This Mushroom Pot Pie features a rich, savory filling made with a blend of cremini and oyster mushrooms, diced vegetables, and a creamy cashew-based sauce, all encased in a flaky puff pastry crust. A comforting and hearty vegan dish perfect for a cozy meal.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed according to package instructions
Vegetable Filling
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 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
- 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
- 1 cup frozen peas
- 2 tablespoons non-dairy milk
Instructions
- Prep: Preheat the oven to 400°F and set aside 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 to prepare for the assembly later.
- Aromatics: Warm the olive oil in the oven-safe sauté pan over medium-high heat. Add the diced onion, cremini, and oyster mushrooms, along with diced carrots. Sauté for 7 minutes, stirring occasionally, until vegetables are lightly browned. Stir in the tomato paste and continue to sauté for another 2 minutes. Add minced garlic, fresh thyme, paprika, and black pepper; sauté for 30 seconds or until fragrant.
- Deglaze: Pour in the dry red wine (or substitute water) to deglaze the pan, scraping up any browned bits. Cook until the liquid has evaporated, approximately 2 to 3 minutes. Sprinkle the all-purpose flour evenly 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 (if using), and tamari or soy sauce. Blend on high for 45 to 60 seconds until smooth and creamy. Add this blended mixture and the diced potatoes to the pan, stirring well to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 10 to 12 minutes, stirring occasionally. Finally, stir in the frozen peas and remove from heat.
- Assemble: If using a different baking dish, transfer the filling now. Roll out the puff pastry if needed so it can cover the pan completely. Place the puff pastry over the filling and trim edges, leaving about a 1-inch overhang. Fold the extra pastry under and pinch it to secure along the edges. Using a knife, cut six 1-inch slits in the pastry to allow steam ventilation. Brush the top of the dough with non-dairy milk for a golden finish.
- Bake: Place the pot pie on top of a baking sheet to catch any spills, then bake on the middle rack of the oven for 25 to 30 minutes or until the crust is golden brown and the filling is bubbling. Allow the pot pie to cool and set for 10 minutes before serving. Serve warm. Store leftovers in the refrigerator for up to 5 days and reheat in the oven, toaster oven, or microwave.
Notes
- Cashews: Use a high-powered blender to soak cashews in hot water for about 30 minutes. If your blender is less powerful, soak cashews for several hours or overnight in the fridge.
- Cashew Butter: Alternatively, substitute 1/4 cup cashew butter if soaking isn’t convenient or your blender isn’t strong enough for whole soaked cashews.
Nutrition
- Serving Size: 1 slice (1/8 of pot pie)
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
