Description
This hearty Mushroom Pot Pie combines tender cremini and oyster mushrooms with fresh vegetables and a creamy cashew-based sauce, all encased in a golden puff pastry crust. Perfect as a comforting main course, this vegan recipe is packed with savory flavors and a rich texture.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed according to package instructions
Vegetable Filling
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 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 diced
- 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
Instructions
- Preheat and Prepare: Preheat the oven to 400°F and place a baking sheet and a 10-inch oven-safe cast-iron pan (or similar-sized baking dish) aside. Thaw the puff pastry according to package instructions.
- Sauté Aromatics: Warm olive oil in the oven-safe sauté pan over medium-high heat. Add onion, cremini mushrooms, oyster mushrooms, and carrots. Sauté for 7 minutes, stirring occasionally, until vegetables are lightly browned. Stir in tomato paste and cook for 2 more minutes. Add garlic, thyme, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze the Pan: Pour in the red wine (or water) to deglaze the pan, cooking until liquid has evaporated, about 2 to 3 minutes. Sprinkle flour over the vegetables and sauté for 1 minute to cook the flour.
- Blend Sauce and Simmer: In a blender, combine soaked cashews, vegetable broth, Worcestershire sauce, and tamari. Blend for 45 to 60 seconds until smooth. Add this mixture along with diced potatoes to the sauté pan and stir well. Bring to a boil over high heat, then reduce heat to medium and simmer for 10 to 12 minutes, stirring occasionally. Stir in frozen peas and remove from heat.
- Assemble the Pot Pie: If using a different baking dish, transfer the filling now. Roll out puff pastry if needed to cover the pan fully. Place the pastry over the filling, trimming edges to leave a 1-inch overhang. Fold excess puff pastry under itself and pinch to secure around pan edges. Cut six 1-inch slits in the pastry for steam ventilation. Brush the top with non-dairy milk.
- Bake: Set the pot pie on a baking sheet to catch spills and bake on the middle rack at 400°F for 25 to 30 minutes until crust is golden and filling is bubbly. Remove from oven and let cool for 10 minutes before serving.
- Serve and Store: Serve warm. Leftovers can be refrigerated for up to 5 days and reheated in the oven, toaster oven, or microwave.
Notes
- Cashews: For high-powered blenders, soak cashews in hot water for 30 minutes. For lower-powered blenders, soak for several hours or overnight in the refrigerator.
- Cashew Butter Substitute: If blender is not strong enough, use 1/4 cup cashew butter instead of soaked cashews for a smoother sauce.
- Vegetable Broth: Use low-sodium vegetable broth to control salt levels if desired.
- Puff Pastry: Ensure puff pastry is fully thawed for easy handling and even baking.
- Wine Substitute: If you prefer no alcohol, use water instead of red wine for deglazing.
