Cozy Up with Vegan Mushroom Pot Pie: A Comforting Delight

Enjoy a warm and comforting Vegan Mushroom Pot Pie packed with rich flavors and a flaky phyllo crust.

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Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 6 slices

Course: Casserole

Cuisine: Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling

1 medium Yellow Onion Adds sweetness and depth; can substitute with shallots.
2 medium Carrots Peeled and divided; parsnips can add a unique flavor.
2 stalks Celery Divided; contributes to the classic mirepoix base.
3 cloves Garlic Minced; fresh is preferred—can substitute with garlic powder.
3 sprigs Thyme Offers an aromatic flavor; use dried thyme if needed.
2 Dried Bay Leaves Adds depth to the broth; omit if unavailable.
1/2 cup Dried Porcini Mushrooms Intensifies umami; shiitake can be used as an alternative.
Kosher Salt Essential for seasoning; adjust to taste.
4 cups Cold Water Forms the broth base; substitute with vegetable broth if desired.
1/2 cup Extra-Virgin Olive Oil Used for sautéing and richness; coconut oil can be a substitute.
8 oz. Cremini Mushrooms Quartered; replace with button mushrooms if needed.
8 oz. Shiitake Mushrooms Sliced; use more cremini if unavailable.
Freshly Ground Black Pepper Adjust to preference.
2 tsp Freshly Chopped Rosemary Offers a woody aroma; dried can work.
2 tsp Freshly Chopped Sage Leaves Enhances savory notes; omit if unavailable.
1/3 cup All-Purpose Flour Thickens the sauce; gluten-free can be substituted.
1/2 cup Dry White Wine Contributes acidity; substitute with broth if avoiding alcohol.
1 to 2 tsp Low-Sodium Soy Sauce Adds a savory note; coconut aminos are a suitable substitute.
1 1/2 cups Fresh or Frozen Peas Adds sweetness; replace with corn if desired.
1/4 cup Freshly Chopped Parsley Provides freshness; omit if preferred.

Crust

8 sheets Phyllo Dough Defrosted if frozen; puff pastry can be a substitute.
Flaky Sea Salt Enhances the final dish; kosher salt can be an alternative.

Equipment

Large saucepan
baking dish

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Sauté a chopped yellow onion, two diced carrots, and two chopped celery stalks in olive oil for 5-7 minutes.
Add minced garlic, thyme, bay leaves, porcini, and cremini mushrooms, cooking until tender, about 5 minutes.
Season with salt and pepper, stir in flour, cooking for another minute to coat.
Deglaze with white wine, add cold water, and simmer for 5 minutes until thick.
Stir in peas, soy sauce, rosemary, and sage; remove bay leaves and mix well.
Grease a baking dish and layer 8 sheets of phyllo dough, brushing each with olive oil.
Fill the phyllo crust with mushroom mixture, crumpling more phyllo on top for texture.
Brush the top with olive oil and sprinkle flaky sea salt.
Bake in the oven for 35-40 minutes until golden brown and crispy.
Let cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 400mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Let the filling cool slightly before adding to phyllo to maintain crispiness. Handle phyllo with care as it can be delicate.

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