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RECIPE
18 INGREDIENTS 12 STEPS 1hr

Vegan Cream of Mushroom Pot Pie

This super simple vegan recipe for a mushroom pot pie will blow your socks on and keep you cozy all fall long. Simple, and a crowd pleaser!
Vegan Cream of Mushroom Pot Pie Recipe | SideChef
This super simple vegan recipe for a mushroom pot pie will blow your socks on and keep you cozy all fall long. Simple, and a crowd pleaser!
Nourish Your Body. Nourish Your Life.
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Nourish Your Body. Nourish Your Life.
https://www.foodbymaria.com/
1hr
Total Time
$3.25
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Sweet Onion
diced small
1/4 cup
Scallions
diced small
4 cloves
Medium Garlic , minced
up to 5 cloves
5 cups
Mushrooms , finely chopped
I suggest Shiitake and Cremini
3 Tbsp
Fresh Thyme Leaves
around 5 sprigs
1
up to 2 leaves
1/2 cup
White Wine
3 cups
Low-Sodium Vegetable Broth
or 3 teaspoon Vegetable Paste and 3 cups of Water
1 can
(400 mL)
Coconut Milk
3 Tbsp
Nutritional Yeast
1 Tbsp
Arrowroot
mixed with 1/2 cup water or vegetable stock
to taste
1 sheet
Vegan Puff Pastry
or Pie Pasty of Choice
1 Tbsp
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
768
FAT
54.6 g
PROTEIN
13.6 g
CARBS
56.5 g

Author's Notes

The Pot Pies can be made ahead of time and cooked from frozen on the day of. Just make sure to cool your mushroom soup completely before adding to the soup pots. Make sure to cover each pot with wax paper and place them all in a large container before freezing.

Cooking Instructions

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Step 1
Remove Vegan Puff Pastry (1 sheet) from the freezer or fridge and thaw completely.
Step 2
In a large soup pot heat the Olive Oil (1 Tbsp) on high for 30 seconds. Add the Sweet Onion (1) , reduce the heat to medium, and let it sweat for around 5 minutes or until golden brown.
Step 3
Add the Scallions (1/4 cup) and Garlic (4 cloves) and cook for about 1 minute. Stir occasionally to avoid burning.
Step 4
Add the Mushrooms (5 cups) , Fresh Thyme Leaves (3 Tbsp) , and Bay Leaf (1) and let the mixture cook down until reduced by half.
Step 5
Increase the temperature to high and deglaze the pot with White Wine (1/2 cup) . Stir until all the bits from the bottom of the pot are loosened, then pour the Mashed Potatoes (1 cup) , Low-Sodium Vegetable Broth (3 cups) , Coconut Milk (1 can) , and Nutritional Yeast (3 Tbsp) into a pot and bring to a boil. Lower the heat and simmer on low for about 10 minutes.
Step 6
Then add in the Arrowroot (1 Tbsp) powder mixture and stir the soup with a whisk or spoon until well-combined. Cook for another 5 minutes on low heat. Season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 7
Let the soup cool for a few minutes.
Step 8
Preheat oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment. Lightly grease your small soup pots with oil and place onto the baking sheet.
Step 9
Using the base or lid of your small soup pit, gently carve a circle for the tops and bottom of your pot pies. You can also line the sides of the pot as well (completely optional).
Step 10
Gently place the base puff pastry to the bottom of your pot, fill with your mushroom mixture and place the top puffed pastry onto the soup. Repeat for all four soup pots.
Step 11
Before placing in the oven lightly brush the tops with some Vegan Butter (1 Tbsp) . Bake for around 10 minutes at 425 degrees F (220 degrees C) then finish on broil for 5 minutes to give the pies a very golden and rustic feel.
Step 12
Top with Coarse Sea Salt (to taste) . Enjoy hot with cooked vegetables and your favorite vegetable gravy!
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Nutrition Per Serving
Calories
768
% Daily Value*
Fat
54.6 g
70%
Saturated Fat
28.2 g
141%
Trans Fat
0.1 g
--
Cholesterol
10.6 mg
4%
Carbohydrates
56.5 g
21%
Fiber
5.8 g
21%
Sugars
10.3 g
--
Protein
13.6 g
27%
Sodium
555.4 mg
24%
Vitamin D
0.5 µg
2%
Calcium
89.6 mg
7%
Iron
6.4 mg
36%
Potassium
1137.6 mg
24%
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