Description

This Mushroom Pot Pie is a comforting and hearty vegan dish featuring a flaky puff pastry crust filled with a rich mushroom and vegetable stew thickened with a creamy cashew-based sauce. Perfect for a cozy dinner, it combines cremini and oyster mushrooms, fresh herbs, and a medley of vegetables simmered in a savory broth then baked to golden perfection.

Ingredients

Scale

Pastry

1 sheet puff pastry thawed according to package instructions

Vegetables & Aromatics

2 tablespoons olive oil
1 yellow onion fine dice
8 ounces cremini mushrooms quartered
6 ounces oyster mushrooms roughly chopped
1 cup diced carrots
3-5 cloves garlic minced
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
1/2 teaspoon black pepper
2-3 gold potatoes small dice
1 cup frozen peas

Liquids & Seasonings

1 tablespoon tomato paste
1/2 cup dry red wine (or substitute with water)
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
2 tablespoons non-dairy milk (for brushing)

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Instructions

Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. Set a baking sheet and a 10-inch oven-safe cast-iron pan or a similar-sized baking dish aside. Thaw the puff pastry according to package instructions.
Sauté Vegetables: Warm olive oil in the oven-safe pan over medium-high heat. Add the diced onion, cremini and oyster mushrooms, and diced carrots. Sauté for 7 minutes, stirring occasionally, until vegetables are lightly browned. Stir in tomato paste and sauté an additional 2 minutes.
Add Aromatics: Add minced garlic, fresh thyme leaves, paprika, and black pepper to the pan. Sauté for 30 seconds until fragrant.
Deglaze: Pour in the dry red wine or water to deglaze the pan. Cook for 2 to 3 minutes until the liquid has evaporated.
Thicken Filling: Sprinkle the all-purpose flour over the vegetables and sauté for 1 minute to cook out the raw flour taste.
Prepare Cashew Cream: Blend soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari sauce in a blender for 45 to 60 seconds until smooth.
Simmer Filling: Add the cashew cream and diced potatoes to the vegetable mixture. Stir well and bring to a boil over high heat. Reduce heat to medium and simmer for 10 to 12 minutes, stirring occasionally until the potatoes are tender.
Add Peas and Remove from Heat: Stir in frozen peas and remove the pan from the heat.
Assemble Pot Pie: If using a different baking dish, transfer the filling now. If necessary, roll out the puff pastry to cover the pan. Place the puff pastry over the filling, trimming excess to create a 1-inch overhang. Fold the pastry edges under and pinch them to secure. Cut six 1-inch slits in the pastry for steam ventilation. Brush the top with non-dairy milk.
Bake: Place the pot pie on top of the baking sheet to catch any spills. Bake in the oven’s center rack for 25 to 30 minutes, until the crust is golden and filling bubbly.
Cool and Serve: Let the pot pie cool and set for 10 minutes before serving warm. Store leftovers in the refrigerator for up to 5 days, reheating in the oven, toaster oven, or microwave.

Notes

Cashew soaking time depends on blender power: 30 minutes in hot water for strong blenders; several hours or overnight in the fridge for less powerful blenders.
If your blender is not high-powered, substitute soaked cashews with 1/4 cup cashew butter for easier blending.
You can substitute red wine with water if preferred or desired.
Use low-sodium tamari to keep sodium content moderate.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 5 g
Sodium: 300 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 7 g
Cholesterol: 0 mg