Mushroom Pot Pie

The Vegan Mushroom Pot Pie is a recipe that is yummy and nutritious, and you can make it in an hour. This recipe uses all vegan ingredients, which makes it a comfort food, especially for vegans. It contains peas, soft mushrooms, potatoes, and carrots under a golden crust, which makes this recipe exciting and fulfilling at the same time. The mushroom base in the Vegan Mushroom Pot Pie is something that makes this dish more delicious. The coconut milk includes creaminess. We get a meaty texture through the combination of button and cremini mushrooms.

STATS:

• Calories: 380 kcal
• Prep duration: Twenty minutes
• Serving size: 1 slice/bowl
• Cook time: 35-40 minutes
• Cuisine: American
• Total time: 55-60 minutes
• Course: Main
• Diet: Vegan
• Serving: 6 servings

EQUIPMENT:

• Whisk
• Oven
• Cutting board
• Knife
• Baking dish
• Mixing bowl
• Large skillet

INGREDIENTS:

CRUST:

• 1 sheet puff pastry (vegan)

FILLING:

• 2 tbsp olive oil
• 1 large diced onion
• 3 minced garlic cloves
• 1 tsp thyme
• 2 medium diced carrots
• 1 tsp rosemary
• 450 g sliced mushrooms (cremini, button, or mixed)
• 2 medium diced potatoes
• 1 cup frozen peas
• ¾ tsp salt
• 2 ½ cups vegetable broth
• 1 cup coconut milk
• 3 tbsp all-purpose flour
• 1 tbsp soy sauce
• ½ tsp black pepper

INGREDIENT NOTES:

MUSHROOMS:

• Mushrooms are useful in giving a texture like meat. It also gives a deep flavor. For an alternative option, utilize lentil or tofu cubes.

COCONUT MILK:

• Coconut milk is an ingredient that makes the gravy in the pot pie creamy. Oat or soy cream is an option for an alternative.

FLOUR:

• We add flour to the pot pie to make the sauce thick. Cornstarch is a good alternative option.

SOY SAUCE:

• Soy sauce helps improve the flavor of the dish. Tamari is an alternative.

VEGAN PASTRY PUFF:

• This is an important ingredient in this dish, which gives a flaky texture. Use any vegan pie crust for an alternative option.

POTATOES AND CARROTS:

• Both of these vegetables give thickness to the pot pie. They also give structure. Other alternatives include parsnips or sweet potatoes.

INSTRUCTIONS:

1. Chop the vegetables.
2. Warm up the olive oil in the skillet.
3. Pan-fry garlic and onions for three minutes.
4. Add in mushrooms.
5. For six to seven minutes, cook till they are brown and release their water content.
6. Now include all the chopped veggies along with pepper, salt, and herbs.
7. To make the mixture thick, include the flour.
8. Then cook for one minute.
9. Add soy sauce, coconut milk, and vegetable broth and whisk them.
10. Simmer for 8 to 10 minutes.
11. Keep simmering so the potatoes are tender and the consistency of the sauce is thick.
12. Put this mixture inside the pie dish.
13. Place the puff pastry over the sauce and close the pastry edges.
14. Put small cuts over it for a stream.
15. For 25 to 30 minutes, bake the pot pie at 200°C.
16. After baking, cool it down for 10 minutes.

SERVING SUGGESTIONS:

• To make this pot pie feel light and fresh, you can consider serving it with a simple green salad.
• For a more satisfying dinner, pair the pot pie with mashed potatoes.
• To include nutrition, you can serve it with roasted vegetables as well.
• In order to absorb the creamy sauce, this pot pie also pairs well with warm bread.
• You can also consider serving it with roasted sweet potatoes or cranberry sauce.

TIPS:

• To give the pie a richer flavor, you can make use of various kinds of mushrooms.
• You can add a small amount of vegan Worcestershire sauce to the filling for an even more savory flavor.
• If you want a lower-fat pot pie, you can utilize a lighter plant milk.
• Before baking, brush the pastry’s top with a little plant milk for it to become golden and glossy.
• After baking, rest the pot pie for 10 minutes so the filling can become a bit solid and thick.

STORAGE INFORMATION:

FRIDGE:

• For 3 to 4 days, keep this pot pie in a sealed vessel.

FREEZER:

• For 3 months, freeze the whole pot pie or in separate portions.

FAQs:

Can I make this pot pie without the use of oil?

• Utilize an oil-free crust and pan-fry the veggies in vegetable broth.

How to increase protein intake from this recipe?

• Add cooked lentils, tofu cubes, or chickpeas.

Will it be okay if I utilize mushrooms from a can?

• You can make use of canned mushrooms after draining them, but fresh ones taste better.

NUTRITIONAL INFORMATION:

Calories: 380 kcal
Net carbs: 32 grams
Total carbs: 40 grams
Fiber: 8 grams
Protein: 8 grams
Fat: 18 grams
Calcium: 55 milligrams
Iron: 3.2 milligrams
Vitamin A: 5400 IU
Sodium: 620 milligrams
Potassium: 720 milligrams
Serving size: 1 slice/bowl
Serving: 6 total