Vegan Pot Pie
User Reviews
5
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
10 servings (1 cup each)
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Calories
360 kcal
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Course
Main Course
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Cuisine
American
Vegan Pot Pie
Report
The Vegan Pot Pie combines rehydrated porcini mushrooms, kale, and roasted root vegetables in a creamy cashew-based sauce, all enclosed in puff pastry with a golden vegan egg wash. The richness comes from herbs like rosemary and thyme coupled with nutmeg's warmth. This substantial, plant-based pie yields a hearty filling with balanced seasoning and textures.
Description
Vegan Pot Pie is constructed with a filling made from mushrooms, kale, and a medley of roasted root vegetables including potato, carrot, and celery root. The mushrooms include rehydrated dried porcini which add depth of flavor. The creamy sauce binding the ingredients is a cashew cream made by soaking cashews and blending them with water and salt to smooth consistency. Aromatic herbs like rosemary, thyme, and a touch of nutmeg enhance the filling while flour and white wine help thicken it.
The pie is assembled using thawed puff pastry brushed with a vegan egg wash composed of melted vegan butter, soy milk, and maple syrup, which produces a glossy crust when baked. This dish suits a main course role for multiple servings due to its generous volume and hearty ingredients.
Roasting the root vegetables before incorporating them intensifies their sweetness and adds texture contrast to the smooth sauce. The filling can be prepared ahead and reheated before assembly. Leftover pie should be stored covered in the refrigerator and consumed within four days for best quality. Puff pastry delivers best results when served fresh out of the oven.
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Ingredients
For the cashew cream (see note 1):
- 1 cup cashew nuts 5 ounces, raw
- 2 cups water boiling
- salt
For the dried mushrooms:
- 1/2 cup dried porcini mushroom 1/2 ounce, see note 2
- 2 cups water boiling
For the roasted vegetables:
- 1 medium russet potato peeled and diced (about 2 cups)
- 2 medium carrot peeled and diced (about 1 cup
- 1 bulb celery root peeled and diced (about 1 cup, see note 3)
- 2 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
For the filling:
- 4 tablespoons olive oil
- 1 pound mushrooms broken in to pieces or halved (such baby portobello, cremini, or button)
- 1 large yellow onion finely chopped
- 4 cloves garlic chopped
- 4 ounces Lacinato kale stemmed, leaves thinly sliced crosswise
- 1 tablespoon rosemary or 1 1/2 teaspoons dried, chopped, fresh
- 1 tablespoon thyme or 1 1/2 teaspoons dried, minced fresh
- 1/4 teaspoon ground nutmeg
- salt freshly ground
- black pepper freshly ground
- 1/4 cup all-purpose flour
- 1/2 cup white wine or vegetable broth or water, dry
- 1 heet puff pastry thawed (from a 16 ounce package, 1/2 box, frozen
For the vegan egg wash (see note 4):
- 1 tablespoon vegan butter melted and cooled
- 1 teaspoon soy milk
- 1/2 teaspoon maple syrup or agave nectar
Instructions
To make the cashew cream (see note 1):
- In a medium bowl, add cashews and cover with boiling water. Let soak for 30 minutes. Drain well and discard soaking liquid.
- In a high-speed blender, add drained cashews and 1/2 cup water. Blend until smooth, adding more water as needed to get a creamy consistency (I added an additional 1/2 cup water; I ended up with 1 1/2 cups cashew cream). Season to taste with salt (I like 1/4 teaspoon).
To rehydrate the dried porcinis:
- In a medium bowl, add dried porcini mushrooms and boiling water. Let sit until soft and pliable, at least 10 minutes.
- Transfer to a fine-mesh strainer lined with paper towel or a coffee filter. Strain liquid and reserve (discarding any grit), then finely chop the porcinis. Set aside both the strained soaking liquid (you should have about 1 3/4 cups) and the chopped porcinis (you should have about 1/2 cup).
To par-roast the root vegetables:
- Adjust an oven rack to the middle position and preheat oven to 425 degrees. Line a rimmed baking sheet with parchment or foil for easy cleanup.
- In a large bowl, add potatoes, carrots, and celery root. Drizzle with oil and toss to combine. Spread evenly on prepared baking sheet and sprinkle with salt and pepper.
- Roast until the vegetables are just starting to soften, about 15 minutes. Remove from oven and set aside, reserving the prepared rimmed baking sheet.
To make the filling:
- Meanwhile, in a large skillet over medium-hight heat, heat olive oil until shimmering. Add mushrooms, onion, and garlic, and cook until softened, about 5 minutes.
- Stir in kale, rosemary, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 3 minutes. Stir in flour and cook until the flour is incorporated and lightly browned, about 2 minutes.
- Stir in the white wine, scraping up any fond from the bottom of the pan. Stir in the reserved porcini soaking liquid and cashew cream. Cover and cook until the sauce has thickened, about 5 minutes.
- Stir in the softened porcinis, par-roasted potatoes, carrots, and celery root, 3/4 teaspoon salt, and any accumulated juices. Season to taste with salt and pepper. (The filling can be made a day ahead; store covered in the refrigerator. Reheat before assembling and baking the pie).
To assemble the pie:
- Lightly grease a 2 1/2 quart or larger baking dish. Dust a clean work surface lightly with flour. Roll out the puff pastry to the size of your baking dish with 1 inch overhang.
- Transfer the filling to the prepared baking dish and cover with puff pastry. Trim any large corners, then roll in and pinch the excess pastry just inside the rim of the dish (to create an inner border).
To bake the pot pie:
- To make the vegan egg wash (see note 2), whisk together the melted vegan butter, soy milk, and maple syrup. Lightly brush over the top of the puff pastry, then cut 5 (2-inch) slits, about 1-2 inches apart, half way in to the puff pastry.
- Set the baking dish on top of the prepared rimmed baking sheet. Transfer to the oven and bake until the puff pastry is golden and puffy, about 20 minutes. Let stand 10 minutes before serving.
Notes
- Cashew cream can be substituted with heavy cream if a non-vegan option is acceptable.
- Dried porcini mushrooms may be replaced with other dried types like shiitake according to preference.
- Alternative root vegetables can be used instead of celery root, though celery root offers preferred flavor balance.
- The vegan egg wash may be swapped with a conventional egg plus water mixture when vegan requirements are not necessary.
- Make the filling a day before and refrigerate; reheat before assembling the pie for best results.
- Store leftovers covered in the refrigerator and consume within four days; puff pastry is best when freshly baked.
- Yielding approximately 10 servings, this recipe produces a large pot pie amounting to about 2.5 quarts.
Nutrition Information
Show Details
Serving
1cup
Calories
360kcal
(18%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.01g
(1%)
Sodium
96mg
(4%)
Potassium
478mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3261IU
(65%)
Vitamin C
16mg
(18%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 360kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.01g | 1% |
| Sodium | 96mg | 4% |
| Potassium | 478mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3261IU | 65% |
| Vitamin C | 16mg | 18% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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