Vegan pot pies are delicious, but this vegan Mushroom Pot Pie takes deliciousness to a new level. A tasty gravy of carrots, onions, celery, peas and mushrooms is topped with a flaky, golden, crispy puff pastry crust. A soy-free recipe.
Here's a dish that would look pretty on any Thanksgiving table and leave your guests licking their forks and spoons: my Vegan Mushroom Pot Pie. And here's a little secret: that golden, puffy, flaky pastry crust you see atop that bubbling mushroom-pea-carrot filling is 100 percent whole wheat, which will make those guests think you are a freaking genius.
Hyperbole aside, these little mushroom pot pies are really cute. I like making individual servings, especially when we have few guests, but you can also bake this up as a single large pot pie. It would look just as good and taste just as delicious. The whole wheat pastry crust is easy to make, but if you'd rather not spend the time, go buy a store-bought crust. Most puff pastry crusts on the shelves are vegan, but read the label to be double-sure.
The filling for this vegan pot pie is made with two types of mushrooms: fresh crimini and dried shiitake mushrooms. I used a combination because I wanted the chewiness of the dry mushrooms to add a satisfying bite and texture to this pie, but you can go all fresh, or all dry. The peas and carrots add more texture and flavor, but what gives this pot pie filling its incredible taste is a mix of savory herbs. I added a little of everything I still have in my Fall garden: rosemary, sage, thyme, and lavender. I also added some parsley for more freshness. But if you don't want to do a mix, use one or two-- I'd pick rosemary and thyme.
This mushroom filling can be made a day earlier and refrigerated until you are to assemble your pot pies. The filling works great as a stew. In fact, if you want to skip the puff pastry part altogether and just serve the filling with some crusty bread, you'd still come out a winner. You might want to thin it out a little with water or stock. I was slurping the filling by the spoonful from the pot, so much so that Desi thought I wouldn't have any left for the pot pies. Ha! As you can see, I proved him wrong. 🙂
This pot pie is also a great dish to serve if you will have guests who are not vegan or vegetarian, because the hearty filling and the mushrooms stand in beautifully for meat. No one will miss the turkey.
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10 ingredients for Vegan Mushroom Pot Pie:
- Puff pastry
- Mushrooms (use a mix of crimini and shiitake, oyster mushroomss are fine too)
- Carrots
- Onions
- Celery
- Green peas
- Unbleached all purpose flour
- Savory herbs like rosemary, thyme or sage (you don't need all -- one kind or a mix is fine)
- Extra virgin olive oil
- Parsley
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Make the vegan pot pie:
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Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
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Heat the 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.
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In the same pot, add the remaining 1 tsp of olive oil.
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Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.
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When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, 1 tbsp of herbs and all of the mushroom stock.
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Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender.
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Add the remaining herbs and cashew paste. Stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, and if it is getting too thick, add some water or stock to thin it out.
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Add salt and ground black pepper to taste. Stir in the parsley.
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Turn off the heat.
Assemble the pot pies
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Preheat the oven to 425 degrees
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Roll out the puff pastry and, using a glass or a cookie cutter, cut circles or squares large enough to fit over the ramekins or pie plate you will use. I cut circles just large enough to fit over the ramekins I used, but because the pastry shrinks when it cooks, the stew bubbled up through the sides of the ramekins. I don't mind it because it looks rather rustic, but if you want a more polished effect, make sure the puff pastry covers the top of the ramekin completely.
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Spoon the mushroom filling into the ramekins and cover the tops with the puff pastry circles or squares.
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At this point, for a prettier crust, I like to brush on a mixture of 1 tsp olive oil + 1 tsp nondairy milk on top of the crusts-- this makes them really golden, but it's completely optional.
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Cut a small slit in the top of the puff pastry in each ramekin.
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Place the ramekins on a baking sheet and place in the oven. Bake 15 minutes, then turn down the heat to 350 degrees and continue baking for another 10 minutes or until the tops are all golden and puffy.
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Remove from the oven, let stand 15 minutes before serving.
If you make these vegan pot pies, be sure to come back and let me know. Or take a photo and tag me @HolyCowVegan on Instagram. I'd love to see!
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Looking for more savory vegan pie recipes?
Vegan Wellington with Mushrooms and Lentils
One-Pot Vegan Tater Tot Casserole
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Vegan Mushroom Pot Pie recipe
Vegan Mushroom Pot Pie Recipe
Ingredients
- 1 sheet puff pastry (about 9 oz, either store-bought or made at home using this recipe. For the whole wheat puff pastry crust just substitute all of the all purpose flour with whole wheat flour and proceed as directed)
- 8 oz cremini mushrooms (quartered)
- 1 oz dry shiitake mushrooms (slice the mushrooms and before slicing, reconstitute the mushrooms by placing them in a bowl and covering with 1 cup of very hot water. I place a glass or other weight on top because the mushrooms have a tendency to float. Leave alone for 30 minutes, then drain the mushrooms and reserve the soaking liquid.)
- ¼ cup all purpose flour
- 2 medium carrots (cut into a ½-inch dice)
- 1 large red onion (cut into a ½-inch dice)
- 5 cloves garlic (minced)
- 2 celery ribs (cut into a ½ inch dice)
- 1 cup frozen green peas
- 2 tbsp raw cashews (soaked in ½ cup of water for 30 minutes, then blended to a smooth paste)
- 2 tbsp fresh, savory herbs, like rosemary, thyme, and/or sage (chopped. If using dried herbs, use a total of 2 tsp)
- 1 tbsp + 1 tsp extra virgin olive oil
- Ground black pepper and salt to taste
- 2 tbsp parsley (finely chopped)
Instructions
- Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
- Heat the 1 tbsp oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.
- In the same pot, add the remaining 1 tsp of olive oil.
- Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.
- When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, 1 tbsp of herbs and all of the mushroom stock.
- Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender.
- Add the remaining herbs and cashew paste. Stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, and if it is getting too thick, add some water or stock to thin it out.
- Add salt and ground black pepper to taste. Stir in the parsley.
- Turn off the heat.
Assemble the pot pies:
- Preheat the oven to 425° Fahrenheit
- Roll out the puff pastry and, using a glass or a cookie cutter, cut circles or squares large enough to fit over the ramekins or pie plate you will use. I cut circles just large enough to fit over the ramekins I used, but because the pastry shrinks when it cooks, the stew bubbled up through the sides of the ramekins. I don't mind it because it looks rather rustic, but if you want a more polished effect, make sure the puff pastry covers the top of the ramekin completely.
- Spoon the mushroom filling into the ramekins and cover the tops with the puff pastry circles or squares.
- At this point, for a prettier crust, I like to brush on a mixture of 1 tsp olive oil + 1 tsp nondairy milk on top of the crusts-- this makes them really golden, but it's completely optional.
- Cut a small slit in the top of the puff pastry in each ramekin.
- Place the ramekins on a baking sheet and place in the oven. Bake 15 minutes, then turn down the heat to 350 degrees and continue baking for another 10 minutes or until the tops are all golden and puffy.
- Remove from the oven, let stand 15 minutes before serving.
Notes
- Click here for a homemade puff pastry recipe. To make the pastry whole-wheat, sub half the all purpose flour with whole wheat flour.
Nutrition
Why does it mention cashew paste, but it's not in the ingredients?
See where it says raw cashews in the ingredients.
Thank you for the delicious recipe! I made this for our thanksgiving dinner and it was amazing. I accidentally left out the cashew paste and had to substitute veggie broth for the mushroom broth, but it was the crown jewel of our meal. We will definitely make this again!
Hi! Want to make this, but unclear about the stock measurement. If using fresh mushrooms, how much stock? Or, is it just the liquid that remains from cooking the mushrooms? Thanks!
Fresh mushrooms will express a good amount of juices, so add another 1/2 cup of stock!
I wonder about a GF or lower carb version of this. I am going to try in my instant pot and serve over rice.
Thank you! This was very tasty. I added a magic UK based ingredient Henderson's Relish which is a vegan version of worcester sauce for extra seasoning and cheated by buying puff pastry 🙂 made one big pie which being greedy was a generous serving for 4 people with roast potatoes and greens. Your idea of frying off the mushrooms in flour was great!
So great to hear--thanks for the feedback!
this recipe is amazing!! best pie I've made, will definitely be adding this to my regulars, thank you!!
Blessings.
I have made this several times now, and it is so delicious! Beyond a doubt, one of our favorite recipe's - even for my non vegan husband and son. When I am pressed for time, I just use a couple of different types of fresh mushrooms and some quality vegetable broth. Looks beautiful enough for company too!
Hi, could this be freeze for later? Would love to have this as ready meal for busy weekdays night.
Thank you
Can the peas be replaced with corn?
Yes that's fine!
Can you replace the peas with other vege? maybe corn>
Hi Vaishali
I was just wondering if this recipe would work for a large pie instead of 8 individual ones as I do not have the ramekins and I don't want to go that expense right now. Thank you for sharing the recipe it sounds lovely.
Yes, absolutely!
If you bake this as a larger pie instead of in individual ramekins, is the cooking time the same?
Hi Julie, add another 10 minutes!
Absolutely hits the spot! Kids and husband demolish these each time....it’s earned a spot on our favourites list!