Vegan Mushroom Pot Pie
This flavorful, zesty pot pie is so off-the-charts good, we promise you won't miss the meat! Earthy mushrooms are cooked with lots of aromatics and fresh herbs, resulting in a rich, dark, decadent filling that's topped with store-bought puff pastry and baked until golden and delicious. You can make this in individual ramekins or one baking dish.
PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes
1 sheet store-bought puff pastry crust (make sure the brand you buy is vegan), defrosted
16 ounces mushrooms of your choice, brushed clean and chopped into large pieces (we used Chantrelle, brown, shiitake and oyster mushrooms)
1 small yellow onion, chopped
4-5 cloves garlic, minced
4 large carrots, sliced into 1/2" pieces
1/2 cup frozen peas
3 tablespoons olive oil, plus more for drizzling
2 tablespoons flour
1 cup vegetable stock (we like Kitchen Basics brand)
1 bay leaf
1 sprig fresh rosemary
1/2 cup chopped fresh parsley
1/2 cup cashew cream*
Salt and pepper, to taste
Roast the carrots: Preheat your oven to 375 F. Toss carrots with a drizzle of olive oil and salt on a baking dish. Roast until the carrots are fork tender and caramelized, about 20-25 minutes. Remove from heat and set aside.
While the carrots are roasting, heat a large skillet to medium-high and add 3 tablespoons olive oil. Add mushrooms and onions and sauté until onions begin to brown, about 5-6 minutes. Add garlic and cook for another two minutes.
Sprinkle mixture with flour and cook for one more minute. Make sure to scrape the brown bits off of the bottom of the pan as you are cooking the flour. Reduce heat to medium-low and add stock, bay leaf and rosemary. Cook until mixture begins to thicken, about 4-5 minutes.
Turn off heat, discard rosemary and bay leaf, and fold in cashew cream, carrots, peas and parsley. Season with salt and pepper to taste.
Transfer mixture to your baking dish. Working carefully with your puff pastry, cover baking dish and pinch around the edges to seal. Spray puff pastry with non-stick cooking spray or brush with olive oil. Vent pastry with a fork.
Bake pot pie at 375 F until pastry is golden brown, about 20-25 minutes. Serve immediately.
* To make cashew cream, soak raw, unsalted cashews overnight in water. Drain off excess water and blend until smooth. You may need to add some water to the blender to get a creamy consistency.