Description

This hearty Mushroom Pot Pie features a flaky puff pastry crust filled with a savory blend of cremini and oyster mushrooms, diced carrots, potatoes, and a creamy cashew-based sauce. Sautéed aromatics and spices elevate the flavor, while a splash of red wine adds depth. Perfect for a comforting vegan main dish, this pot pie is baked to golden perfection and served warm for a satisfying meal.

Ingredients

Scale

Crust

1 sheet puff pastry, thawed according to package instructions

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 with water)
2-3 gold potatoes, small diced
3 tablespoons all-purpose flour
1/2 cup cashews, soaked (see notes)
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

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Instructions

Prep: Preheat your oven to 400°F (205°C). Set aside a baking sheet and a 10-inch oven-safe cast-iron pan or a similarly sized baking dish. Thaw the puff pastry sheet according to the package directions.
Aromatics: Heat the olive oil in the oven-safe sauté pan over medium-high heat. Add the diced onion, cremini mushrooms, oyster mushrooms, and diced carrots. Sauté for about 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and cook for an additional 2 minutes. Add the minced garlic, fresh thyme, paprika, and black pepper, sautéing for 30 seconds more until fragrant.
Deglaze: Pour in the red wine (or water) to deglaze the pan, scraping any browned bits from the bottom. Cook until the liquid has mostly evaporated, about 2 to 3 minutes. Sprinkle the all-purpose flour over the veggies and cook for another minute, stirring constantly to avoid lumps.
Simmer: In a blender, combine the soaked cashews, vegetable broth, vegan Worcestershire sauce (if using), and tamari or soy sauce. Blend on high for 45 to 60 seconds until smooth and creamy. Add this cashew sauce and the diced potatoes to the pan. Stir well and bring the mixture to a boil over high heat. Reduce heat to medium and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens. Stir in the frozen peas and remove the pan from heat.
Assemble: If you are not using the sauté pan for baking, transfer the filling into your chosen oven-safe baking dish now. Roll out the puff pastry if needed so that it can cover the pan surface with about a 1-inch overhang. Lay the pastry over the filling and trim excess dough, folding the edges under and pinching them to seal to the pan rim securely. Cut six 1-inch slits on top of the pastry with a knife to allow steam to escape. Brush the pastry surface lightly with non-dairy milk for a golden finish.
Bake: Place the pan with assembled pot pie on a baking sheet to catch any drips, then bake on the middle rack of your preheated oven for 25 to 30 minutes. The crust should turn golden brown and the filling should bubble around the edges. Remove from oven and let the pot pie rest and set for 10 minutes before serving.
Serve: Enjoy warm. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven, toaster oven, or microwave until heated through.

Notes

Cashews: For a high-powered blender like a Vitamix, soak cashews in hot water for about 30 minutes. If your blender is less powerful, soak them for several hours or overnight in the fridge.
Cashew Butter Substitute: If your blender struggles to blend soaked cashews smoothly, use 1/4 cup of cashew butter as a substitute.
Vegan Worcestershire Sauce: This is optional, but it adds a richer, deeper flavor to the sauce.
Puff Pastry Handling: Keep the pastry chilled until you’re ready to use it to prevent it from becoming too soft and difficult to handle.

Nutrition

Serving Size: 1 slice (1/8 of pot pie)
Calories: 360 kcal
Sugar: 5 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg