Vegan Beef and Mushroom Pie
Savor the ultimate comfort food with this hearty Vegan Beef and Mushroom Pie, a plant-based twist on a classic favorite. Packed with rich flavors from tender mushrooms, savory vegan ground beef, and a medley of aromatic seasonings like garlic, thyme, and soy sauce, this pie is a feast for the senses. The golden, flaky vegan puff pastry encases a luscious filling that's thickened to perfection with a cornstarch slurry, creating a satisfying texture in every bite. Perfect for weeknight dinners or special occasions, this easy-to-make recipe comes together in just an hour and serves four generously. Pair with a crisp green salad or steamed vegetables for a complete, crowd-pleasing vegan meal that will leave everyone wanting seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 400 grams vegan ground beef
- 250 grams mushrooms, sliced
- 2 tablespoons tomato paste
- 400 milliliters low-sodium vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 store-bought vegan puff pastry sheets
- to taste salt
- to taste black pepper
- 2 tablespoons almond milk
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion, and cook until translucent, about 5 minutes.
Stir in the minced garlic and diced carrot, cooking for another 3 minutes.
Add the vegan ground beef and sliced mushrooms to the skillet.
Cook until the mushrooms are tender and the vegan beef is browned, about 5-7 minutes.
Stir in the tomato paste, vegetable broth, soy sauce, and thyme.
Season with salt and black pepper to taste.
Simmer the mixture for 10 minutes to thicken slightly.
In a small bowl, combine the cornstarch and water to make a slurry.
Stir the cornstarch mixture into the filling and cook for an additional 2 minutes until thickened.
Roll out one puff pastry sheet and line the bottom of a pie dish.
Fill the pie dish with the vegan beef and mushroom mixture.
Cover with the second sheet of puff pastry, trimming any excess overhang.
Seal the edges of the pastry using a fork.
Brush the top with almond milk for a golden finish.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.
Allow the pie to cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 22.0 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 393 mg | 30% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
