Description
This savory Mushroom Pot Pie is a hearty and comforting dish filled with a variety of mushrooms, aromatic herbs, and a creamy vegan sauce, all topped with flaky puff pastry. It’s a perfect meatless meal for any occasion.
Ingredients
Dried Porcini Mushrooms:
0.5 ozAvocado Oil:
2 tablespoonsFresh Mushrooms (assorted):
2 pounds (sliced thinly)Kosher Salt:
1 1/2 teaspoon, plus more to tasteBlack Pepper:
1 teaspoon, plus more to tasteWhite Onion:
1 minced (about 1 1/2 cups)Carrots:
2 minced (about 1 cup)Celery Stalks:
2 minced (about 1 cup)Garlic:
10 cloves mincedThyme:
1 tablespoon mincedOregano:
1 tablespoon mincedParsley:
1 tablespoon minced, plus more for garnishGarlic Powder:
1 teaspoonOnion Powder:
1 teaspoonPaprika:
1 teaspoonVegan Butter:
6 tablespoons, dividedAll-Purpose Flour:
4 tablespoonsVegetable Broth:
1 cupNon-Dairy Milk:
3/4 cup unflavored and unsweetened, preferably “extra-creamy”Kale:
4 cups roughly choppedPuff Pastry Sheet:
1, thawedInstructions
- Preheat the oven: Preheat the oven to 400°F.
- Rehydrate dried mushrooms: Rehydrate the dried porcini mushrooms in 1 cup of boiling water for 20 minutes. Slice thinly and reserve the soaking water.
- Sauté mushrooms: Heat oil in a skillet, add fresh and rehydrated mushrooms, season, and cook until moisture evaporates.
- Add vegetables: Add onion, carrots, celery, garlic, herbs, and seasonings. Cook until onions are translucent.
- Make roux: Add vegan butter, then flour. Cook briefly.
- Add liquids: Pour in mushroom soaking liquid, broth, and non-dairy milk. Add kale and simmer.
- Prepare puff pastry: Roll out puff pastry, cut into squares, and layer over the filling.
- Bake: Brush pastry with melted butter and bake until golden and bubbly.
- Garnish and serve: Garnish with parsley and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
