this Rustic Vegan Pot Pie characteristics Hearty vegetables Such as mushrooms, carrots and green peas cooked in a rich and creamy gravy. Top a Crispy and flaky crustThis is classic one-pot dish is Easy to make And So comfortable!
Jump:
ready Just a pot In less than 1 hour, this vegetarian pot pie is ready Satisfying food At its best! Also, you can easily make it as such Separate pot pies!
Ready to dig in Crispy golden-brown puff pastry Reveal the creamy and garlicky mushroom filling?
📘 What is a pot of pie?
A pot pie is a deep-dish pie consisting of a Cooking a gravy with delicious filling or sauce, and Top with a pie crust. There are many variations of pot pies, some made with double crust, single pie crust or puff pastry.
Here, we will create one Plant-based version which is topped with a single layer of flaky puff pastry.
🍄 Ingredients Notes
This vegetarian pot pie recipe requires Basic ingredients You probably already have it on hand or can find it easily. Here’s what you’ll need:
- Onions and garlic – Substitute shallots for onions.
- Carrots, celery and green peas
- mushroom – I went with cremini mushrooms, but you can use chanterelles, oyster mushrooms or a mix of different varieties.
- white wine – For a more complex flavor and a restaurant-style quality. If you don’t have any wine on hand, you can replace it with more vegetable stock (in that case, reduce the salt a bit).
- Vegetable broth – Use low-sodium vegetable broth and adjust the saltiness once the filling is cooked, so it doesn’t become too salty.
- Coconut milk – Optional, it adds creaminess and richness to the gravy. Feel free to use cashew cream or plant based cream.
- flour – To thicken the sauce. You can use all-purpose flour or your favorite gluten-free flour blend.
- Vegan Pie Crust – Both regular pie crust and puff pastry will work. I personally went with puff pastry for a crispier and flakier texture. If you want to save time, you can use homemade pie crust or store-bought crust. If using store-bought, check the ingredients to make sure it’s a vegan crust.
🥧 How to Make Vegan Pot Pie
- Fry fragrantly. Cook onion and garlic until fragrant and slightly golden brown.
- Add vegetables. Next, add carrots, celery, mushrooms and green peas and cook for a few minutes. Deglaze with soy sauce, white wine, and vegetable broth.
- Thicken the sauce. Add the flour and cook for 2 minutes or until the sauce thickens.
- Top with crust and bake. Fill with vegan pie crust, brush with almond milk and bake until golden brown!
Let the pie cool for a few minutes before serving!
📔 Tips
- Prepare ahead of time. Mushroom filling can be prepared up to 2 days ahead of time. Refrigerate until ready to use.
- Season properly. Taste and adjust the seasoning of the mushroom filling before baking. It should not be salty enough and salty.
- Make it heartwarming. This vegan pot pie is incredibly versatile, you can add cooked potatoes, butternut squash, lentils, beans, crumbled toppings to make it even more filling.
- If you are using puff pastry: Cut it about 1 inch larger than your pot or pie pan, as it will shrink a bit while baking.
- Double Pie Crust: You can bake this pie as a double pie crust if you prefer to serve it as a sliceable pie.
💬 Frequently Asked Questions
- Can I make individual pot pies instead of one big pot? Yes. You can transfer the filling to small oven-safe containers or ramekins and top each with a crust.
- What kind of pie crust should I use? Any type of crust will work. You can use flaky pie crust, puff pastry or even filo dough.
- How long does this vegetarian pot pie keep? This pot pie will keep in the fridge for up to 4 days. Cover with aluminum foil and reheat in a preheated oven at 350°F (180°C) for 20-25 minutes.
If you are looking for one Easy and comfortable A one-pot dish, you’ll be amazed by this pot pie! It’s incredible sincere, deliciousAnd perfect for cold days!
🍲 More comforting vegan recipes
Let me know in the comments if you try this recipe!
📖 Recipe
Vegan Mushroom Pot Pie
this Rustic Vegan Pot Pie characteristics Hearty vegetables Such as mushrooms, carrots and green peas cooked in a rich and creamy gravy. Top a Crispy and flaky crust!
Materials
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instructions
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Preheat the oven
400 °Fa (200°C). -
In a 7.5-inch oven-safe pan, melt vegan butter over medium heat. When it melts, add onion and garlic. Fry for 2-3 minutes or until golden brown.
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Next, add the chopped carrots and green peas and cook for 3-5 minutes, or until the carrots are just tender.
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Add the mushrooms and fry for another 3-5 minutes. Deglaze the pan with the soy sauce and stir to combine.
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Pour in the white wine and let it simmer for 2 minutes. Next, add the vegetable broth, flour, full fat coconut milk, sugar, black pepper and dried thyme. Stir to dissolve the flour and cook for another 2 minutes or until the sauce thickens. Taste and adjust saltiness as needed. Remove from heat and let cool for 15-20 minutes.
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Top the filling with a circle of cooled pie crust or puff pastry. Press the edges slightly around the pan to make sure it’s sealed. Using a knife, make 4-5 slits in the center of the crust. Brush crust with almond milk and bake for 30-35 minutes or until golden brown.
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Let the pie cool for 10 minutes before serving.
Comment
- Prepare ahead of time. Mushroom filling can be prepared up to 2 days ahead of time. Refrigerate until ready to use.
- Season properly. Taste and adjust the seasoning of the mushroom filling before baking. It should not be salty enough and salty.
- Make it heartwarming. This vegan pot pie is incredibly versatile, you can add cooked potatoes, butternut squash, lentils, beans, crumbled toppings to make it even more filling.
- If you are using puff pastry: Cut it about 1 inch larger than your pot or pie pan, as it will shrink a bit while baking.
