vegan mushroom pie

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat and simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!

Walnut and Mushroom Stout Pie

walnuts,

garlic,

soy sauce

yeast

thyme

tsp cumin

mustard

tsp smoked paprika

tsp black pepper

Tbsp vegan butter

yellow onion, diced small

carrot, diced small

mushrooms, diced small

Tbsp + 1 tsp all-purpose flour

stout beer

pastry

PREP THE INGREDIENTS: Soak the California walnuts in...

PREP THE INGREDIENTS: Soak the California walnuts in hot water for 20 minutes, preheat your oven to 400F, and chop the garlic, onion, carrots, and mushrooms. 

MAKE THE WALNUT MEAT: Once your California walnuts...

MAKE THE WALNUT MEAT: Once your California walnuts are soaked, drain the water, rinse them, and add them to your food processor. Add the rest of the walnut meat ingredients and pulse until the mixture achieves a fine-ground meat texture - stopping to scrape the sides as needed.

MAKE THE FILLING: Melt the vegan butter on...

MAKE THE FILLING: Melt the vegan butter on medium-high heat and saute the onions and carrots for about 3-4 minutes. Add the mushrooms and walnut meat and saute for another 2 minutes. Then, add the flour and stir to create a light roux. Add the stout beer, turn the heat to medium low, and cover for 5 minutes. Finally, uncover and allow the filling to cool and thicken a bit while you roll out the pastry.

ROLL OUT THE PASTRY: Roll the defrosted puff...

ROLL OUT THE PASTRY: Roll the defrosted puff pastry to ¼ inch thickness and cut it into 8 equal pieces if you’re using 4 ramekins or 2 pieces for a large 8x8 baking dish.

ASSEMBLE AND BAKE: Line the bottom of each...

ASSEMBLE AND BAKE: Line the bottom of each ramekin (or 1 8x8 baking dish) with a piece of the rolled out puff pastry. Then, top that with the walnut filling to just below the top of the dish. Top this with another piece of puff pastry and bake at 400℉ for 15-20 minutes until the pastry crust is golden brown and flaky.

https://mediavine-res.cloudinary.com/video/upload/gx0cfsat6pzrylzksbrc.mp4

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat that’s simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!

Savory Vegan Walnut and Mushroom Stout Pie

This rustic vegan pot pie features hearty vegetables like mushrooms, carrots, and green peas cooked in a rich and creamy gravy. Topped with a crispy and flaky crust!

Vegan Mushroom Pot Pie

butter

onion

garlic

carrot

celery (finely diced)

green peas

mushrooms

white wine

low-sodium vegetable broth

all-purpose flour

tbsp full-fat coconut milk (or cashew cream, optional)

tsp sugar

salt,

vegan pie crust (use puff pastry or regular pie crust)

almond milk (for brushing)

Preheat oven to 400 °F (200°C).

In a 7.5-inch oven-safe pan, melt the vegan butter over medium heat. Once melted, add the onion and garlic. Sauté for 2-3 minutes or until golden brown.

Next, add the sliced carrots and green peas and cook for 3-5 minutes, or until the carrots are just tender.

Add the mushrooms and sauté for another 3-5 minutes. Deglaze the pan with the soy sauce and stir to combine.

Pour in the white wine and let it simmer for 2 minutes. Next, add the vegetable broth, flour, full-fat coconut milk if using, sugar, ground black pepper, and dried thyme. Stir to dissolve the flour and cook for another 2 minutes or until the sauce has thickened. Taste and adjust the saltiness as needed. Remove from heat and let cool for 15-20 minutes.

Top the filling with a circle of cold pie crust or puff pastry. Slightly press the edges around the pan to make sure it is sealed. Using a knife, create 4-5 slits in the center of the crust. Brush the crust with the almond milk and bake for 30-35 minutes or until golden brown.

Let the pie cool down for 10 minutes before serving.

You (both) have such wonderful and creative recipes - thank you for sharing your skills and knowledge with others

Sincerely,
Cheryle

Just tried your Pot Pie recipe. My family loved it. Thanh you Thomas for your sharing!

Top 2 vegan mushroom pie recipes from across the web

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Walnut and Mushroom Stout Pie

Vegan Mushroom Pot Pie

Top 2 vegan mushroom pie recipes from across the web

The most viewed vegan mushroom pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Walnut and Mushroom Stout Pie

Vegan Mushroom Pot Pie

The most viewed vegan mushroom pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine