Vegan Pot Pie
Ingredients
Cashew Cream
-
1
cup
raw cashews
-
2
cups
boiling water
-
to taste
none
salt
Dried Mushrooms
-
½
cup
dried porcini mushrooms
-
2
cups
boiling water
Roasted Vegetables
-
1
medium
russet potato
-
2
medium
carrots
-
1
bulb
celery root
-
2
tablespoons
olive oil
-
to taste
none
salt
-
to taste
none
freshly ground black pepper
Filling
-
4
tablespoons
olive oil
-
1
pound
mushrooms
-
1
large
yellow onion
-
4
cloves
garlic
-
4
ounces
lacinato kale
-
1
tablespoon
chopped fresh rosemary
-
1
tablespoon
minced fresh thyme
-
¼
teaspoon
ground nutmeg
-
¼
cup
all-purpose flour
-
½
cup
dry white wine
-
1
sheet
frozen puff pastry
Vegan Egg Wash
-
1
tablespoon
vegan butter
-
1
teaspoon
soy milk
-
½
teaspoon
maple syrup
Instructions
- Soak cashews in boiling water for 30 minutes, then drain and blend with water until smooth.
- Rehydrate dried porcini mushrooms in boiling water for at least 10 minutes, then chop and reserve soaking liquid.
- Preheat oven to 425°F and roast diced potatoes, carrots, and celery root with oil, salt, and pepper for about 15 minutes.
- In a skillet, heat olive oil and sauté mushrooms, onion, and garlic until softened.
- Add kale, herbs, nutmeg, salt, and pepper, cooking until softened.
- Stir in flour, then add white wine and reserved mushroom soaking liquid, cooking until thickened.
- Mix in softened porcinis and roasted vegetables, adjusting seasoning as needed.
- Roll out puff pastry and transfer filling to a greased baking dish, covering with pastry.
- Brush with vegan egg wash and cut slits in the pastry.
- Bake for about 20 minutes until golden, then let stand before serving.
Nutrition Facts (estimated)
Servings
10
Calories
360
Total fat
25g
Total carbohydrates
28g
Total protein
7g
Sodium
96mg
Cholesterol
0mg
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