Vegan Beef Mushroom Pie
Savor the hearty and comforting flavors of this Vegan Beef Mushroom Pie, a plant-based twist on a classic favorite! Loaded with savory cremini mushrooms, protein-packed vegan "beef" crumbles, and tender vegetables like carrots, celery, and peas, this pie delivers deep, satisfying flavors with every bite. A rich, herb-infused filling, thickened to perfection, is nestled under a flaky, golden vegan puff pastry crust, making it a show-stopping centerpiece for dinner. Ready in just an hour, this recipe is perfect for a cozy family meal or an impressive main dish at your next gathering. Whether you're a fan of hearty vegan recipes, classic comfort food, or meatless dinner ideas, this Vegan Beef Mushroom Pie is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 300 grams cremini mushrooms, sliced
- 200 grams vegan 'beef' crumbles
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 100 grams frozen peas
- 2 tablespoons tomato paste
- 250 milliliters vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon fresh thyme leaves
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 vegan puff pastry sheet
- 2 tablespoons non-dairy milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 200°C (400°F).
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are nicely browned, about 7 minutes.
Stir in the vegan 'beef' crumbles, diced carrot, and celery. Cook for another 5 minutes, stirring occasionally.
Add tomato paste, vegetable broth, soy sauce, fresh thyme, salt, and black pepper. Mix everything well.
Allow the mixture to simmer for about 10 minutes, until the carrots are tender.
In a small bowl, combine cornstarch and water, then stir this mixture into the filling to thicken. Cook for an additional 2 minutes.
Remove from heat and stir in frozen peas.
Transfer the filling mixture into a baking dish (about 9-inch size).
Roll out the vegan puff pastry on a lightly floured surface until it's big enough to cover the dish.
Place the pastry over the dish, trim excess pastry, and crimp the edges with a fork. Cut a few slits in the middle to allow steam to escape.
Brush the pastry with non-dairy milk to achieve a golden color during baking.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
Allow the pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 825 mg | 18% | |
*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.
