Description
This Mushroom Pot Pie is a comforting and hearty plant-based dish featuring a savory blend of cremini and oyster mushrooms, carrots, potatoes, and a rich cashew-based filling, all encased in flaky puff pastry. Perfectly seasoned with thyme, paprika, and garlic, and baked to a golden crust, it’s a delicious vegan twist on a classic comfort food.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed according to package instructions
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 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 small gold potatoes, diced
- 1 cup frozen peas
Liquids & Sauces
- 1/2 cup dry red wine (or substitute water)
- 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
Thickening & Flavoring
- 1 tablespoon tomato paste
- 3 tablespoons all-purpose flour
- 1/2 cup cashews, soaked
Instructions
- Prep: Preheat the oven to 400°F (200°C). Prepare a baking sheet and a 10-inch oven-safe cast-iron pan or a similarly sized baking dish. Thaw the puff pastry according to package instructions.
- Aromatics: Heat olive oil over medium-high heat in the oven-safe sauté pan. Add yellow onion, cremini and oyster mushrooms, and diced carrots. Sauté for 7 minutes until vegetables are lightly browned, stirring occasionally. Stir in tomato paste and cook for 2 minutes. Add minced garlic, thyme, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze: Pour in the red wine or water to deglaze the pan. Cook for 2-3 minutes, stirring occasionally, until the liquid has evaporated. Sprinkle flour evenly over the vegetables and sauté for 1 minute to cook out the raw flour taste.
- Simmer: In a blender, combine soaked cashews, vegetable broth, Worcestershire sauce, and tamari. Blend for 45-60 seconds until smooth and creamy. Pour the cashew sauce and diced potatoes into the pan; stir thoroughly. Bring the filling to a boil over high heat, then reduce heat to medium and simmer for 10-12 minutes, stirring occasionally, until potatoes are tender. Stir in frozen peas, then remove from heat.
- Assemble: If using a different baking dish, transfer the filling now. Roll out puff pastry if needed to cover the pan with a 1-inch overhang. Lay the pastry over the filling, trim edges, fold the overhang under, and pinch to seal. Cut six 1-inch slits in the pastry for steam vents. Brush the top with non-dairy milk for a golden finish.
- Bake: Place the pot pie on top of a baking dish to catch spills, then bake in the middle oven rack for 25-30 minutes until crust is golden and filling is bubbling. Let cool and set for 10 minutes before serving. Store leftovers in the refrigerator for up to 5 days and reheat as desired.
Notes
- If you have a high-powered blender, soak cashews in hot water for 30 minutes; otherwise, soak for several hours or overnight for smooth blending.
- If your blender is not powerful enough, substitute 1/2 cup soaked cashews with 1/4 cup cashew butter for best texture.
Nutrition
- Serving Size: 1 slice (1/8 of pot pie)
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
