Description
Creamy vegan mushroom pot pie with a rich dairy free sauce and flaky puff pastry. Packed with mushrooms and herbs. Easy enough for weeknights, or perfect for special occasions.
Ingredients
- ¼ cup olive oil, divided
- 1 lb mixed mushrooms (oyster, shiitakes, maitake, cremini), torn or chopped into pieces
- 1/4 cup (1/2 stick) vegan butter
- 2 large leeks, sliced into half moons
- 1 medium carrot, roughly chopped
- 1 stalk celery, roughly chopped
- ½ teaspoon salt
- 6 cloves garlic, minced
- 4 sprigs thyme
- ½ cup dry white wine
- 6 tablespoons (45g) all-purpose flour
- 2 cups vegan chicken broth or vegetable broth
- 1 cup + 3 tablespoons non-dairy milk, divided
- 2 tablespoons nutritional yeast
- 1 tablespoon vegan Worcestershire sauce
- ½ cup frozen peas
- 2 tablespoons fresh parsley, chopped
- Black pepper, as desired
- 1 sheet store-bought vegan puff pastry, defrosted
- 1 tablespoon maple syrup
Instructions
- Sauté the mushrooms. Heat the olive oil in a large (12-inch) oven-safe skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Remove mushrooms from the skillet and set aside.
- Sauté the aromatics. Add in the vegan butter. Once melted, add in the leeks, carrots, celery, and salt. Sauté until the vegetables have softened, about 6-8 minutes. Add the garlic and thyme sprigs and cook for another 3 minutes.
- Cook the white wine. Add the white wine and cook, stirring occasionally, until the alcohol is cooked off, about 2-3 minutes.
- Add flour. Sprinkle in the flour and mix until thoroughly combined. Cook for 2 minutes, or until the flour is hydrated and the mixture is thick.
- Gradually add the remaining liquids. Slowly pour in the vegan chicken broth and 1 cup of the non-dairy milk, mixing as you go, until combined and simmering.
- Simmer until thickened. Stir in the nutritional yeast, vegan Worcestershire sauce, and cooked mushrooms. Simmer on medium-low for about 3 minutes, or until thickened.
- Add in the remaining ingredients. Remove from the heat and stir in the peas and parsley—taste and season with salt and black pepper.
- Cool the filling. Remove the thyme sprigs and cool the mixture to room temperature.
- Thaw the puff pastry. In the meantime, remove puff pastry from the freezer and thaw according to package directions.
- Preheat the oven to 400°F. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square, then divide it into sixteen 3-inch squares.
- Brush the pastry. In a small bowl, whisk together 3 tbsp non-dairy milk and 1 tbsp maple syrup, then brush each square with the mixture.
- Top the pot pie. Arrange the puff pastry squares on top of the vegan pot pie mixture, slightly overlapping them and covering the top of the pot pie. Sprinkle with salt and black pepper.
- Bake. Place the pot pie on a rimmed baking sheet and bake for 30-35 minutes, or until the pastry is puffed and evenly golden brown, and the edges are bubbly from the creamy sauce.
- Enjoy! Let the vegan pot pie casserole cool for at least 15-20 minutes before slicing and serving.
Notes
- Puff Pastry: If you don’t want to cut the puff pastry, cover the pot pie with the rolled-out thawed puff pastry sheet and tuck it in along the edges of the pan. Cut a few slits in the pastry to allow steam to vent.
- Filling: You can prepare the filling in advance and refrigerate it until ready to assemble.
- Freezing: We’d recommend freezing the filling separately. Then, when ready to make, let the filling thaw overnight in the refrigerator before transferring to a skillet and covering with freshly thawed pastry squares. Freezing cooked pot pie is not recommended!
- Storage: Cool the pot pie to room temperature, then store leftovers in an airtight container in the refrigerator for up to 5 days. Alternatively, store the leftover vegan pot pie directly in the skillet, tightly covered with plastic wrap.
- Reheating: Leftovers will reheat best in the microwave or in the oven, covered with foil, until warmed through, about 15-20 minutes depending on the serving size.
- White Wine: If needed, you can replace it with the same amount of vegetable broth in its place, plus a 1 teaspoon of lemon juice or apple cider vinegar for acidity. If you want to ensure the wine you are using is vegan-friendly, we recommend checking Barnivore.com
- Herbs: Fresh herbs are preferred, but if you don’t have fresh, opt for abut 1 to 1 1/4 tsp dried thyme and 2 tsp dried parsley.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dinner