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Vegan Mushroom Pot Pie Recipe

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This hearty Vegan Mushroom Pot Pie is a comforting blend of wild rice, mixed mushrooms, and fresh vegetables simmered in a savory herb-infused sauce, all encased in flaky vegan puff pastry. Perfect for a cozy dinner, it brings rich flavors and a satisfying texture without any animal products.

Ingredients

Rice

  • 3/4 cup wild rice
  • 3 1/2 cups water

Vegetable & Mushroom Filling

  • 2 tablespoons olive oil
  • 24 oz mixed mushrooms, roughly chopped (cremini, shiitake, button)
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons fresh herbs, chopped (thyme, oregano)
  • 2 tablespoons vegan butter
  • 2 1/2 tablespoons all purpose flour
  • 1/2 cup red wine
  • 2 1/2 cups vegetable broth
  • 3/4 cup non-dairy milk

Topping

  • 1 sheet vegan puff pastry (thawed according to package instructions)

Instructions

  1. Cook the wild rice: Rinse the wild rice thoroughly under cold water using a fine mesh strainer. In a large pot, bring 6 cups of water to a boil. Add the rinsed rice, reduce heat to a simmer, and cook for 40 to 55 minutes until the rice is tender. Drain any remaining water and set the rice aside.
  2. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pot pie later.
  3. Sauté mushrooms: Heat a large cast iron or oven-safe skillet over medium-high heat on the stovetop. Add the olive oil and chopped mushrooms. Cook until most of the mushroom liquid has evaporated, concentrating the flavor.
  4. Cook the vegetables: Stir in the chopped onion, carrots, celery, minced garlic, and fresh herbs into the skillet. Sauté the mixture for 5-7 minutes until the vegetables become tender and fragrant.
  5. Make the filling sauce: Add the vegan butter to the skillet and stir until melted. Sprinkle the flour over the vegetable mixture and stir to evenly coat. Pour in the red wine, vegetable broth, and non-dairy milk. Bring the mixture to a simmer and cook until it thickens slightly, then stir in the cooked wild rice to combine everything.
  6. Assemble and bake: Lay the thawed sheet of vegan puff pastry on top of the skillet, covering the filling. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up.

Notes

  • Ensure the wild rice is fully cooked and tender before adding to the filling to avoid a crunchy texture.
  • If you don’t have a cast iron skillet, use any oven-safe skillet or baking dish for assembling and baking the pot pie.
  • Thaw the vegan puff pastry according to package instructions for the best puff and texture.
  • Fresh herbs like thyme and oregano add great flavor, but you can substitute with dried herbs if needed; use about 1 teaspoon dried herbs instead.
  • For a gluten-free version, substitute all-purpose flour and puff pastry with gluten-free alternatives.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven for best results.

Find it online: https://marthatasty.com/vegan-mushroom-pot-pie-recipe/