The seasons are changing, hell, there’s even been snow in parts of Alberta already! Fall is one of my favourite seasons. The air is crisp, but not too cold, the leaves are all shades of pretty colours, and you feel ready to embrace warm, comforting meals like this easy mushroom pot pie recipe that is the perfect fall dinner for the whole family.
The best part of this mushroom pot pie recipe is that even if you aren’t a mushroom fan, you can easily substitute the mushrooms in this recipe for your fav vegetable like broccoli, leeks, or cauliflower. Add in chickpeas, lentils, really you can adapt this recipe to make it your own and switch it up each time you make it.
The true winner in this recipe is the coconut vegetable base. Once you have that, you can adapt the veggies to use up whatever is in your fridge, or add in the vegetables that suit the picky needs and wants of your kids. It will transform all your pot pies and have your friends on the edge of their seat begging for seconds.
Nutritional yeast adds the “cheese” to the mushroom pot pie
If you have been following some of my other recipes, you’ll know that I love working with Bob’s Red Mill products, and for this recipe, it’s no different. I used their nutritional yeast to give a cheesy, rich flavour to this easy mushroom pot pie. Nutritional yeast is a staple in my house and it can easily be added to any recipe, used as a parmesan cheese substitute on top of your fav pasta dish, tossed into salad for added nutrition, and the list goes on.
Nutritional yeast is loaded with vitamin B12 and is ideal for vegan and vegetarians as it gives you the vitamins you need with a yummy cheese flavour. Some of the other added benefits of nutritional yeast is:
It’s a complete protein containing all nine essential amino acids that we need to get from our food. With just one tablespoon you are getting 2 grams of protein! Making it easy to add that protein us vegans crave.
As I mentioned, it has many B vitamins with one tablespoon containing 30-180% of the recommended daily amount of B vitamins.
Lastly, it contains trace minerals such as zinc, selenium, manganese and molybdenum. These are involved in gene regulation, metabolism, growth, and more.
I find that even though I love the fall, it can be one of the busiest times of year. You start to make yourself get back into a routine, if you have a family, your kids start school and their extra-curricular activities after school, and you just don’t have time to make super intense, long meals. These are quick, you can make it in one-pot, and you can meal prep by making a bunch ahead of the week and warming them up throughout the week for a quick meal.
This Plant-Based Shepherd’s Pie is another great comfort meal for the fall.
I seriously can promise that you’ll fall in love with this simple and easily adaptable mushroom pot pie recipe. It’s the best creamy mushroom/mash potato mixture topped with a gorgeous puff pastry that even the meat lovers in your fam won’t miss the chicken in the pot pie. The rosemary and herbs add so much flavour, you won’t even notice anything is missing, you’ll just want to eat another one… or ten other ones. 😉
This super simple vegan recipe for a mushroom pot pie will blow your socks on and keep you cozy all fall long. Simple, and a crowd pleaser!
1 tbsp. olive oil
1 medium sweet white onion, diced small
1/4 cup green onion, diced small
4–5 medium-sized garlic cloves, pressed
5 cups assorted mushrooms, with stems, finely chopped (I suggest shiitake and cremini)
1 cup mashed potato
3 tbsp fresh thyme, around 5 sprigs
1–2 bay leafs
1/2 cup white wine
3 cups unsalted vegetable brother or 3 tsp vegetable paste and 3 cups of water
400 ml can coconut milk
3 tbsp nutritional yeast
1 tbsp arrowroot mixed with 1/2 cup water or vegetable stock
season to taste
1 sheet vegan puff pastry or pie pastry of choice
1 tbsp. vegan butter, melted
coarse sea salt
Remove puff pastry from the freezer or fridge and thaw completely.
In a large soup pot heat the olive oil on high for 30 seconds. Add the onion, reduce the heat to medium and let it sweat for around 5 minutes or until golden brown. Add the green onion and garlic and cook for about 1 minute. Stir occasionally to avoid burning.
Add the mushrooms, thyme and bay leaf and let the mixture cook down until reduced by half. Increase the temperature to high and deglaze the pot with white wine. Stir until all the bits from the bottom of the pot are loosened, then pour the mashed potato, broth, coconut milk and nutritional yeast into a pot and bring to a boil. Lower the heat and simmer on low for about 10 minutes. Then add in the arrowroot powder mixture and stir the soup with a whisk or spoon until well-combined. Cook for another 5 minutes on low heat. Season to taste with salt and pepper.
Let the soup cool for a few minutes.
Preheat oven to 425F and line a baking sheet with parchment. Lightly grease your small soup pots with oil and place onto the baking sheet.
Using the base or lid of your small soup pit, gently carve a circle for the tops and bottom of your pot pies. You can also line the sides of the pot as well (completely optional).
Gently place the base puff pastry to the bottom of your pot, fill with your mushroom mixture and place the top puffed pastry onto the soup. Repeat for all four soup pots. Before placing in the oven lightly brush the tops with some olive oil or melted butter. Bake for around 10 minutes at 425F then finish on broil for 5 minutes to give the pies a very golden and rustic feel.
Enjoy hot with cooked vegetables and your favourite vegetable gravy!
Be careful handling the hot soup pots. Be sure to use oven gloves.
The mushroom mixture lasts up to 4-5 days in the fridge and up to 2-3 months in the freezer.
The Pot Pies can be made ahead of time and cooked from frozen on the day of. Just make sure to cool your mushroom soup completely before adding to the soup pots. Make sure to cover each pot with wax paper and place them all in a large container before freezing.