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Vegan mushroom pot pie

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Ingredients

Adjust Servings:
Filling
1 Onion
3 Garlic cloves
1 Carrot
2 Potatoes
400 grams of Mushrooms
150 grams of Oyster mushrooms
A few leaves of Sage
A few sprigs of Thyme
25 grams of Vegan butter
3 tablespoons of Flour / All-Purpose Flour
1 liter of Vegetable stock
400 grams of Frozen peas
Salt
Pepper
Other
180 grams of Vegan puff pastry
extra for dusting Flour / All-Purpose Flour
Unsweetened vegan milk or oil

Nutritional information

432
Calories
67g
Carbs
25g
Fat
19g
Protein
13g
Sugar

Vegan mushroom pot pie

  • 55 minutes
  • Serves 4
  • Easy

Ingredients

  • Filling

  • Other

Directions

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Steps

1
Done

Mise en place

Start by preheating your oven to 200°C/390°F
Onion: Peel and dice.
Garlic: Peel and finely chop.
Carrot: Peel and cut into cubes. It's best if they're not too small because they will need to hold their shape.
Potatoes: Peel and cut into the same sized cubes as the carrots.
Mushrooms: Brush off any dirt and slice.
Oyster mushrooms: Peel with your hands so it kind of resembles cooked chicken.
Sage: Take a few leaves of sage and finely chop.
Thyme: Take off the thyme leaves from the larger stem. You only want the leaves and not the stem.

2
Done

The filling

Heat up a little bit of oil in a large pan and sauté the onion and garlic until the onion is soft.
Add the carrot and the potatoes and sauté for about 2 minutes. Add a bit of salt and pepper. Trust me, this dish needs lots of seasoning!
Add in the mushrooms and the oyster mushrooms and sauté for about 2 minutes or until the mushrooms are soft.
Add the sage, thyme, and some more salt and pepper. Sauté for a minute.

3
Done

Add in the vegan butter and let it melt before adding the flour. Stir until you can't see the flour anymore. Then add in the vegetable stock and stir really well so the flour dissolves.
Let it come to a boil and then let it thicken of medium heat for about 5 minutes while stirring occasionally.
Once the filling is thick enough, to your own liking, add in the frozen peas and stir through once.

4
Done

Flour your working surface and roll out your vegan puff pastry. I used frozen store-bought puff pastry which comes in square sheets so I only had to roll them out. But if you use a large sheet, use your ramekins to cut out semi-even circles to fit over the ramekins. Or just use one large casserole dish!
Take 4 ramekins, or 1 large casserole dish, and divide the mixture over the ramekins. Lay your puff pastry over the mixture and brush on some oil or plant based milk.
Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown. After 20 minutes, watch them every other minute so it doesn't burn.
When they're done, take them out of the oven and let them cool off for around 10 minutes before eating or you will burn yourself.

Jalisha

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