Description
This hearty Mushroom Pot Pie features a flaky puff pastry crust filled with a savory mix of cremini and oyster mushrooms, diced carrots, potatoes, and vibrant peas in a rich, creamy sauce made from blended cashews and vegetable broth. Enhanced with fresh thyme, paprika, and a splash of red wine, this vegan-friendly dish is perfect for a comforting dinner that showcases deep, earthy flavors and satisfying textures.
Ingredients
Scale
Crust
- 1 sheet puff pastry, thawed according to package instructions
Filling
- 2 tablespoons olive oil
- 1 yellow onion, fine dice
- 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 (for brushing)
Instructions
- Prep: Preheat the oven to 400°F (205°C) and set a baking sheet and a 10” oven-safe cast-iron pan or similarly sized baking dish aside. Thaw the puff pastry according to package instructions so it’s ready to use.
- Aromatics: Heat the olive oil in the oven-safe sauté pan over medium-high heat. Add the diced onion, cremini and oyster mushrooms, and diced carrots. Sauté for about 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and continue sautéing for an additional 2 minutes. Then add minced garlic, fresh thyme leaves, paprika, and black pepper, sautéing for 30 seconds until fragrant.
- Deglaze: Pour in the red wine or water to deglaze the pan, scraping up any browned bits. Cook until the liquid has mostly evaporated, about 2 to 3 minutes. Sprinkle the all-purpose flour over the vegetables, stirring well and sautéing for 1 minute to cook out the raw flour taste.
- Simmer: Meanwhile, blend the soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari or soy sauce in a blender for 45 to 60 seconds until smooth and creamy. Add this blended mixture and the diced potatoes to the sauté pan. Bring the filling to a boil over high heat, then reduce heat to medium and simmer for 10 to 12 minutes, stirring occasionally, until the mixture thickens and the potatoes are tender. Stir in the frozen peas at the end and remove the pan from heat.
- Assemble: If you are using a baking dish different from the sauté pan, transfer the filling now. Roll out the puff pastry if needed to cover the top of the pan with about a 1-inch overhang. Lay the pastry over the filling, trim edges, fold the excess pastry under, and pinch to seal. Cut six 1-inch slits into the top of the pastry to allow steam to escape. Brush the top with non-dairy milk for a golden finish.
- Bake: Place the prepared pot pie on a baking sheet to catch any drips and bake in the center rack of the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Remove from oven and let cool for 10 minutes to set before serving. Enjoy warm. Leftovers can be refrigerated up to 5 days and reheated in oven, toaster oven, or microwave.
Notes
- If you have a high-powered blender, soak the cashews in hot water for about 30 minutes. For lower-powered blenders, soak for several hours or overnight in the refrigerator for best smoothness.
- If you don’t want to soak cashews, substitute with 1/4 cup cashew butter for a creamy texture.
Nutrition
- Serving Size: 1 slice (1/8th of pot pie)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
