Pot pie is a classic North American savory pie, sometimes with a flaking pastry crust and sometimes a more biscuit-like one. This version uses earthy mushrooms and veggies for a delicious vegan pie.
On the Ingredients
- Mushrooms are perfect if you’re looking for a food that will give you high nutrients for low fat, calorie, carb, sodium, and cholesterol! They’re a great source of antioxidants (specifically selenium), Beta-glucan (a fiber known for reducing cholesterol, improving heart health, and regulating blood sugar), B vitamin (riboflavin, niacin, and pantothenic acid), copper (good for bones and nerves), and potassium (heart, muscle, and nerve function). (Read more on health benefits) Mushrooms are also a great substitute for meat, packed with umami and a great, meaty texture.
Vegan Mushroom Pot Pie
6
servings35
minutes1
hour3
hours15
minutesPot pie is a classic North American savory pie, sometimes with a flaking pastry crust and sometimes a more biscuit-like one. This version uses earthy mushrooms and veggies for a delicious vegan pie.
Ingredients
2 Simple Pie Doughs (vegan version)
1 cup diced onion
1 cup diced celery
2 cloves garlic (minced)
2 cups chopped carrots
1 lb chopped mushrooms (we used a mix of blue oyster and cremini)
1 leek (thinly sliced)
1 bag frozen peas
1/4 cup tamari
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tsps dried thyme
1 tsp dried sage
salt and pepper to taste
2 cups mushroom broth
2 tbsp potato starch
Directions
- Heat a large skillet or frying pan over medium-low heat.
- Add the onions, celery, garlic, and carrots. Sauté until the onions are translucent. Add the tamari, tomato paste, Worcestershire sauce, dried thyme, dried sage, and salt and pepper to taste. Stir to combine thoroughly.
- Add the mushrooms and leek. Continue to sauté until the mushrooms are tender.
- Add 1 1/2 cups of mushroom broth and bring to a simmer.
- Make a slurry out of the remaining broth and the potato starch (or cornstarch) in a small bowl. Add the slurry to the veggies and stir to combine.
- Continue to cook until you have a thick gravy. Add the frozen peas, remove from heat, and allow the filling to reach room temperature.
- Make the pie dough according to our recipe for Simple Pie Dough (vegan variation). Refrigerate for 20 minutes.
- Preheat the oven to 350° F.
- Roll out one of the pie doughs to 1/8-inch thickness and carefully transfer it to a pie pan. Fill the shell with the filling.
- Roll out the second dough and move it to the top of the pie. Trim the excess dough to have an inch extra to roll up and crimp. Cut a few vents in the top crust.
- Bake for 35-45 minutes until the top of the pie is golden brown.
- Let it rest for 15 minutes before serving.
