Ingredients – 2 - 4 Persons
- Wellside Foods Puff pastry
- 250g Mushrooms
- 1 White Onion
- 2 Carrots
- 2 Celery ribs
- 120g Frozen peas
- 6 Garlic cloves
- 30g Plain flour
- 2tbsp Herbs - rosemary, thyme or sage
- 2tbsp Cashews
- 1 tbsp Extra virgin olive oil
- Salt and pepper, to taste
- 2tbsp Parsley
A delicious vegan Mushroom Pot Pie with a tasty gravy of carrots, onions, celery, peas and mushrooms topped by a flaky, golden, crispy Wellside Foods puff pastry crust. A soy-free recipe.
Here’s a dish that would look pretty on any dinner table and leave your guests licking their forks and spoons
The filling for this vegan mushroom pot pie is made with two types of mushrooms: fresh crimini and dried shiitake mushrooms. We used a combination because we wanted the chewiness of the dry mushrooms to add a satisfying bite and texture to this pie, but you can go all fresh, or all dry. The peas and carrots add more texture and flavour, but what gives this pot pie filling its incredible taste is a mix of savoury herbs.
This mushroom filling can be made a day earlier and refrigerated until you are to assemble your pot pie. The filling also works great as a stew.
Purchase our vegan puff pastry here.
Credit: Holy Cow Vegan
Making the Filling
- 1. Place both kinds of mushrooms in a bowl and add ground black pepper, salt to taste, and the all purpose flour. Toss well to mix.
- 2. Heat the 1 tablespoon oil in a large saucepan. Add the mushrooms to the pan and saute for a couple of minutes, or until the mushrooms start to soften and brown slightly. Remove to a bowl.
- 3. In the same pot, add the remaining 1 teaspoon of olive oil.
- 4. Add the garlic, onions, carrots and celery. Add a pinch of salt and stir-fry, scraping the bottom of the pan for any bits of mushrooms or flour left behind. They will add wonderful flavor.
- 5. When the onions and carrots start to soften but not brown, add the mushrooms back into the pot along with the peas, 1 tablespoon of herbs and all of the mushroom stock.
- 6. Stir well, bring to a boil, cover and cook for 20 minutes or until the carrots are tender.
- 7. Add the remaining herbs and cashew paste. Stir well to mix. The stew should have thickened because of the flour you dredged the mushrooms in, and if it is getting too thick, add some water or stock to thin it out.
- 8. Add salt and ground black pepper to taste. Stir in the parsley.
Assembling the Pie
- 1. Preheat the oven to 220c
- 2. Roll out the puff pastry and, using a glass or a cookie cutter, cut circles or squares large enough to fit over the ramekins or pie plate you will use
- 3. Spoon the mushroom filling into the ramekins and cover the tops with the puff pastry circles or squares.
- 4. brush on a mixture of 1 teaspoon olive oil / 1 teaspoon non-dairy milk / aquafaba on top of the crusts-- this makes them really golden, but it's completely optional
- 5. Cut a small slit in the top of the puff pastry
- 6. Bake 15 minutes, then turn down the heat to 180c and continue baking for another 10 minutes or until the tops are all golden and puffy
- 7. Remove from the oven, let stand 15 minutes before serving.
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