Vegan Cream of Mushroom Pot Pie
Ingredients
The filling
-
1
tbsp
olive oil
-
1
medium
sweet white onion, diced small
-
¼
cup
green onion, diced small
-
4-5
medium-sized
garlic cloves, pressed
-
5
cups
assorted mushrooms, finely chopped
-
1
cup
mashed potato
-
3
tbsp
fresh thyme
-
1-2
leaves
bay leaves
-
½
cup
white wine
-
3
cups
unsalted vegetable broth
-
400
ml
coconut milk
-
3
tbsp
nutritional yeast
-
1
tbsp
arrowroot mixed with ½ cup water
-
to taste
salt and pepper
The pastry
-
1
sheet
vegan puff pastry
-
1
tbsp
vegan butter, melted
-
to taste
coarse sea salt
Instructions
- Thaw the puff pastry completely.
- Heat olive oil in a large pot, add onion and cook until golden brown.
- Add green onion and garlic, cooking for about 1 minute.
- Incorporate mushrooms, thyme, and bay leaves, cooking until reduced by half.
- Deglaze the pot with white wine, then add mashed potato, broth, coconut milk, and nutritional yeast.
- Bring to a boil, then lower heat and simmer for about 10 minutes.
- Stir in the arrowroot mixture and cook for another 5 minutes.
- Season with salt and pepper, then let cool slightly.
- Preheat oven to 425°F and prepare a baking sheet.
- Line soup pots with puff pastry, fill with mushroom mixture, and cover with pastry.
- Brush tops with olive oil or melted butter and bake for 10 minutes.
- Broil for an additional 5 minutes for a golden finish.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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