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Creamy vegan mushroom pie sliced
Crispy vegan pot pie revealing a rich, creamy mushroom filling

Vegan mushroom pot pie

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Cakes and Desserts
A vegan version of 'Pot Pie', where cream is replaced by coconut cream and the rich flavours released from the mushrooms. The natural glutamate content of mushrooms (especially brown button or wild mushrooms) provides an 'umami' base so you don't miss the meat. Steaming ragout under a crispy pastry lid is the ultimate comfort food.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 6 servings
🔥 Calories 460 kcal
🌍 Cuisine International / Comfort Food

Ingredients

Equipment Needed

  • Pie dish (24-26 cm)
  • Frying pan for the ragout
  • Brush (for glazing)

Allergen Information

⚠️ Gluten

Instructions

1 ✓

Clean and quarter or slice the mushrooms. Chop the onion. Preheat oven to 200°C.

Tip: You don't need to cut mushrooms too small; they will shrink by about half while cooking.
2 ✓

Heat oil in a frying pan. Fry onion until translucent, then add mushrooms. Fry on high heat until liquid evaporates and they start to brown.

Tip: Frying gives the flavour. If you just steam them, they will be tasteless.
3 ✓

Add crushed garlic, thyme, salt, pepper. Sprinkle with flour, stir (1 min), then pour in the cream. Simmer into a thick ragout.

Tip: Flour thickens the cream, ensuring a creamy texture.
4 ✓

Remove from heat, stir in fresh parsley. Pour ragout into the pie dish.

Tip: Let it cool slightly before putting the pastry on top so it doesn't melt immediately.
5 ✓

Cover with pastry. Press down edges, prick top with a fork (steam vents). Brush with a little oil or plant milk.

Tip: Steam vents are mandatory, otherwise steam will make the pastry soggy or puff up unevenly.
6 ✓

Bake for 25-30 minutes until pastry is golden brown and crisp. Rest for 10 minutes before serving.

Tip: Hot ragout burns; resting cools it to an edible temperature and allows it to thicken.

Recipe FAQ

What can I use instead of egg for glazing?
You can brush the top of vegan pastry with plant milk (e.g. oat milk) or melted plant butter mixed with turmeric for a yellow colour.

Ingredients

  • 1 pack Vegan puff pastry or pie crust (approx. 300g)
  • 500 g Mushrooms (mixed is best)
  • 1 whole Onion
  • 2 cloves Garlic
  • 200 ml Coconut cream (or plant-based cooking cream)
  • 2 tbsp Plain flour
  • 3 tbsp Olive oil
  • 1 bunch Parsley
  • 1 tsp Dried thyme
  • 1 tsp Salt
  • 0.5 tsp Pepper