Pie . Vegan
Vegan Mushroom Pot Pie
On December 14, 2023 by userHere’s a delicious recipe for Vegan Mushroom Pot Pie, a comforting and hearty dish that’s perfect for a cozy dinner.
Ingredients:
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound (about 450g) mushrooms, sliced (use a mix of cremini and shiitake for depth of flavor)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour or a gluten-free alternative
- 2 cups vegetable broth
- 1 cup unsweetened almond milk or any non-dairy milk
- 2 tablespoons soy sauce or tamari
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
For the Pie Crust:
- 2 1/2 cups all-purpose flour or a gluten-free alternative
- 1 cup coconut oil or vegan margarine, chilled and cut into small cubes
- 1/2 cup ice-cold water
- 1 teaspoon salt
Instructions:
For the Filling:
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened. Add minced garlic, mushrooms, carrots, and celery. Cook until the vegetables are tender.
- Add Flour:
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes to eliminate the raw taste of the flour.
- Pour in Liquid:
- Gradually pour in the vegetable broth and almond milk, stirring constantly to avoid lumps. Add soy sauce, dried thyme, salt, and black pepper. Allow the mixture to come to a gentle simmer. Let it cook until the sauce thickens.
- Add Peas and Parsley:
- Stir in the frozen peas and chopped fresh parsley. Cook for an additional 2-3 minutes. Adjust seasoning if necessary.
For the Pie Crust:
- Prepare Dough:
- In a large mixing bowl, combine the flour and salt. Add the chilled coconut oil or vegan margarine cubes. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
- Add Water:
- Gradually add ice-cold water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled pie crust on a floured surface. Divide the dough into two portions for the top and bottom crusts.
- Place the bottom crust in a pie dish. Pour the mushroom filling into the crust.
- Cover the filling with the second rolled-out crust, sealing the edges. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Serve:
- Allow the Vegan Mushroom Pot Pie to cool for a few minutes before serving. Enjoy your comforting and savory pot pie!
This Vegan Mushroom Pot Pie is sure to satisfy your cravings for a warm and hearty meal without the use of animal products.