Get ready to transform your dinner table with a mouthwatering vegan pot pie that proves plant-based cooking can be incredibly delicious and satisfying! This Mushroom Pot Pie isn't just another recipe - it's a culinary adventure that will make even the most dedicated meat-lovers forget about traditional pot pies. Packed with rich, earthy mushrooms and a medley of colorful vegetables, this dish promises to deliver comfort, flavor, and nutrition in every single bite.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups mushrooms, sliced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup onion, diced
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon flour (for thickening)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven.
- In a large skillet, heat a small amount of olive oil over medium heat. Add diced onions and sauté until translucent and slightly golden, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until they release their moisture and become tender, approximately 5-6 minutes.
- Stir in diced carrots and peas, cooking for an additional 2-3 minutes until vegetables are slightly softened.
- Sprinkle flour over the vegetable mixture and stir to coat evenly, which will help thicken the filling.
- Pour in vegetable broth and soy sauce, stirring constantly. Simmer the mixture for 5-7 minutes until the sauce begins to thicken.
- Season the filling with salt and pepper to taste. Remove from heat and let cool slightly.
- Roll out the pie crust and line a 9-inch pie dish, trimming excess edges. Pour the vegetable filling into the crust.
- Cover the pie with the remaining crust, crimping edges to seal. Cut a few small slits on top to allow steam to escape.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling.
- Remove from oven and let cool for 10 minutes before serving to allow filling to set.
Tips
- Choose a variety of mushrooms like shiitake, cremini, and portobello to add depth and complexity to your filling.
- For an extra crispy crust, brush the top with plant-based milk before baking.
- Let the filling cool slightly before adding to the pie crust to prevent a soggy bottom.
- Make sure to cut steam vents in the top crust to prevent the pie from becoming too wet inside.
- If you're short on time, you can prepare the filling a day ahead and refrigerate until ready to assemble the pie.
- For a gluten-free version, use cornstarch instead of flour and choose a gluten-free pie crust.
- Experiment with adding fresh herbs like thyme or rosemary to enhance the filling's flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
