Vegan Mushroom Pot Pie with Sweet Potato Crust
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
17965 kcal
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Course
Main Course
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Cuisine
American
Vegan Mushroom Pot Pie with Sweet Potato Crust
Description
The "Vegan Mushroom Pot Pie with Sweet Potato Crust" combines a rich mushroom and white bean gravy cooked with onion, garlic, rosemary, thyme, balsamic vinegar, and soy sauce to build layers of savory flavor. Chard or spinach adds a fresh green note. A thickening agent such as wheat flour or cornstarch helps create a gravy-like consistency. The filling is transferred into baking dishes and covered with overlapping slices of sweet potato, seasoned with olive oil, salt, pepper, and herbs, which roast to form a natural crust.
This pot pie provides a creamy, meaty texture from the mushrooms and cannellini beans, balanced by the soft, roasted sweet potato topping that replaces traditional pastry crust. The herbs contribute woodsy aromas, while the balsamic and soy deepen umami notes. The dish is baked until the sweet potatoes are tender and lightly browned.
It can be served as a complete vegan main course, offering warmth and comfort similar to classic pot pies. Variations include using vegan puff pastry or serving the filling over mashed potatoes or roasted vegetables for a lighter meal. The recipe includes options for oil-free cooking by substituting broth for oil and soy-free by using alternatives like coconut aminos. Nutrition information is noted for a single serving.
Ingredients
Mushroom gravy pot pie filling:
- 1 tsp neutral cooking oil or 2 tbsp broth, generic cooking oil
- 1 cup onion chopped
- 3 garlic minced, cloves
- 2 tbsp rosemary minced fresh or 2 tsp dried
- 2 tbsp thyme minced fresh or 2 tsp dried
- 1/4 tsp black pepper fresh
- 1 lb mushroom thinly sliced, mixed varieties
- 1/4 tsp salt
- 1.5 tbsp balsamic vinegar
- 2 tsp soy sauce , tamari for gluten-free
- 5 chard leaves stems removed and finely chopped, or use spinach (or omit if you dont like greens in pot pie :))
- 2 tbsp wheat flour or cornstarch for thickening
- 1.5 cup vegetable broth or water
- 1 1/4 cup cannellini beans or other white beans, cooked
Crust:
- 1 sweet potato or use yukon gold/russet potato, medium, thinly sliced
- 2 tsp olive oil
- salt to taste
- black pepper to taste
- 1 tsp rosemary or 1/2 tsp dried or other herbs of choice, fresh
Instructions
- Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins.
- Add in the herbs and black pepper and mix for a few seconds to infuse the oil. Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.
- Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.
- Add the flour and mix in. (If using starch, mix starch with 1/4 cup water and add at next step when the stock is boiling). Add the veggie broth and mix well.
- Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully with salt, herbs.. Preheat the oven to 375 deg F (190 C)
- Transfer the mixture to 3 or 4 baking ramekins or one 9 by 9 inch or larger baking dish. Cover the mushroom bean mixture with sliced sweet potato. Overlap the potatoes as they will shrink.
- Brush olive oil on the sweet potato,, sprinkle salt, pepper and herbs of choice.
- Bake at 375 deg F for 35 mins or until the sweet potato slices are tender in the middle. If thy are crisping up too much, cover the dish/dishes with parchment for the last 10 mins.
- Store: The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweet potato crust or other crust of choice and bake for 35 mins or until golden.
Notes
- To prepare oil-free versions, sauté vegetables using broth instead of oil and brush sweet potatoes with aquafaba before seasoning.
- Soy-free substitute options include coconut aminos or a small amount of wine instead of soy sauce.
- Variations include topping with vegan puff pastry or serving the filling over mashed potatoes or vegetables instead of the sweet potato crust.
- Nutrition details are provided for one serving, adapting portion sizes accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 17965 kcal
% Daily Value*
| Calories | 179.65kcal | 9% |
| Carbohydrates | 34.23g | 11% |
| Protein | 9.03g | 18% |
| Fat | 3.94g | 6% |
| Saturated Fat | 0.47g | 2% |
| Sodium | 438.49mg | 18% |
| Potassium | 758.63mg | 16% |
| Fiber | 8.66g | 35% |
| Sugar | 7.39g | 15% |
| Vitamin A | 8311.65IU | 166% |
| Vitamin C | 23.05mg | 26% |
| Calcium | 102.8mg | 10% |
| Iron | 3.55mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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