Description
A comforting and flavorful vegan cream of mushroom pot pie featuring a rich, creamy filling made with mashed potatoes, assorted mushrooms, fresh herbs, and coconut milk, all encased in flaky vegan puff pastry. Perfect for a cozy meal to warm your soul.
Ingredients
Scale
Filling
- 1 Tbsp Olive oil (for sautéing)
- 1 medium Sweet white onion (diced small)
- 2 stalks Green onion (diced small)
- 4 cloves Garlic (pressed)
- 8 oz Assorted mushrooms (finely chopped)
- 1 cup Mashed potato (for creaminess)
- 1 Tbsp Fresh thyme
- 2 leaves Bay leaves
- 1/2 cup White wine (for deglazing)
- 2 cups Unsalted vegetable broth
- 1 cup Coconut milk (for creaminess)
- 1/4 cup Nutritional yeast (for umami flavor)
- 2 Tbsp Arrowroot (mixed with water)
- to taste Coarse sea salt
Pastry & Garnish
- 1 sheet Vegan puff pastry (thawed)
- 2 Tbsp Vegan butter (melted, for brushing)
Instructions
- Preparation: Begin by gathering all your ingredients and thawing the vegan puff pastry completely.
- Thaw Puff Pastry: Remove the puff pastry from the freezer or fridge ahead of time to ensure it’s fully thawed before use.
- Sauté Aromatics: Heat olive oil in a large soup pot over high heat for 30 seconds. Add diced sweet white onion, reduce heat to medium, and sweat the onions for about 5 minutes until golden brown. Add the diced green onion and pressed garlic and cook for an additional minute until fragrant.
- Cook Mushrooms: Stir in the finely chopped mushrooms, fresh thyme, and bay leaves. Cook the mixture while stirring occasionally until the mushrooms have reduced by half and released their moisture.
- Deglaze the Pot: Increase heat to high and pour in the white wine. Scrape the bottom of the pot with a spoon to loosen any caramelized bits, enhancing the depth of flavor.
- Combine Ingredients: Add the mashed potato, unsalted vegetable broth, coconut milk, and nutritional yeast to the pot. Bring the mixture to a vigorous boil to combine flavors and heat all ingredients thoroughly.
- Simmer and Thicken: Reduce heat to low and let the filling simmer gently for about 10 minutes, allowing the flavors to meld together.
- Add Arrowroot: Stir in the arrowroot mixed with water to thicken the filling. Continue cooking on low heat for another 5 minutes until the filling becomes luscious and thick.
- Cool the Filling: Remove the pot from heat and let the mushroom filling cool slightly to make it easier to handle during assembly.
- Prepare for Baking: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease small oven-safe soup pots or ramekins with oil to prevent sticking.
- Shape the Pastry: Using the base or lid of your soup pots as a guide, cut circles from the thawed puff pastry to form the bottom and top layers of your pot pies.
- Assemble the Pies: Place a puff pastry circle at the bottom of each greased soup pot. Fill each pot with the cooled mushroom filling, then cover with a pastry circle. Press the edges gently to seal.
- Brush and Bake: Lightly brush the top pastry with olive oil or melted vegan butter for a golden finish. Place the pots on the prepared baking sheet and bake for about 10 minutes, until the pastry is puffed and golden brown. Serve warm.
Notes
- You can substitute arrowroot with cornstarch to thicken the filling if desired.
- Ensure the filling has cooled slightly before assembling to prevent the puff pastry from becoming soggy.
- Feel free to add other herbs like rosemary or sage for additional flavor.
- For a non-vegan version, you can use regular puff pastry and butter.
- This recipe is perfect for a cozy, plant-based meal for any season.
