Vegan Mushroom & Red Wine Bourguignon Pot Pie
Ingredients
The filling
-
1 ½
tablespoons
olive oil or vegan butter
-
6
caps
portobello mushrooms, chopped
-
454
grams
cremini mushrooms, quartered
-
2
cups
red wine
-
3
large
shallots, diced
-
3
medium
carrots, sliced
-
3
cloves
garlic, minced
-
1
tablespoon
fresh thyme leaves, minced
-
1
teaspoon
smoked paprika
-
2
leaves
bay leaves
-
2
tablespoons
tomato paste
-
1
cup
vegetable stock
-
2
tablespoons
arrowroot powder
-
1
tablespoon
Tamari soy sauce
The topping
-
1
sheet
thawed vegan puff pastry
-
2
tablespoons
unsweetened non-dairy milk
-
to taste
flour for dusting
Instructions
- Preheat the oven to 400°F and prepare a baking dish.
- Heat olive oil in a pot and sauté half of the mushrooms until browned, then set aside.
- Repeat the process for the remaining mushrooms, adding a splash of wine to deglaze the pot.
- Add shallots and carrots to the pot, season, and cook until softened.
- Stir in garlic, thyme, paprika, and bay leaves, then add tomato paste and cook briefly.
- Pour in the remaining wine, sautéed mushrooms, and most of the vegetable stock, then bring to a boil.
- Reduce heat and let simmer until the liquid reduces by a third.
- Mix arrowroot powder with remaining stock, add to the pot, and stir until thickened.
- Transfer the filling to the baking dish and let cool slightly.
- Roll out puff pastry and place over the filling, cutting vents and brushing with non-dairy milk.
- Bake for 25 minutes until the pastry is golden and filling is bubbling.
- Let sit for a few minutes before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
You might also like