Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan mushroom pie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
The easiest Vegan Mushroom Pie ever! Juicy, meaty portobello mushroom, stuffed with sweet caramelized onions & thyme, all topped with buttery, crisp pastry. Vegan pot pies are delicious, but this vegan Mushroom Pot Pie takes deliciousness to a new level.
Vegan Mushroom Pie is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegan Mushroom Pie is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have vegan mushroom pie using 16 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Vegan Mushroom Pie:
- Take 2 tbsp Avocado butter
- Get 1 small red onion sliced
- Make ready 2 cloves garlic finely diced
- Get 350 grams plain flour
- Prepare 100 ml avocado oil
- Take 50 ml olive oil
- Get 1/2-1 cup cold water
- Get 1 pack exotic mushroom pack
- Prepare 2 small portobello mushrooms
- Prepare 100 ml vegan white wine
- Prepare 2 heaped tsp of whole grain mustard
- Make ready 200 ml good quality vegetable stock
- Take Sprinkling of vegetable bullion
- Get to taste Salt and pepper
- Take Handful fresh thyme
- Get Handful baby spinach
Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with How to make Vegan Mushroom Pot Pie with Step Pictures. I've been wanting to make a vegan mushroom pie fooorever. It took me awhile to come up with the right recipe but here it is! I use a combination of button and brown mushrooms and baby spinach.
Steps to make Vegan Mushroom Pie:
- Heat your oven to 190 degrees. Then in a large frying pan add on tablespoon on the avocado butter, throw in the red onion and garlic and sauté.
- Chop the exotic mushrooms and add to the pan too keep stirring.
- Meanwhile in a separate bowl, add the flour and gradually pour in the two oils, mixing with a fork, slowly add the cold water, not putting it all in one go, it depends on the moisture in the air etc how much you need! The pastry needs to be slightly sticky for it to roll out.
- When it comes together wrap with cling film, place it in the back of the fridge whilst the mushroom mixture is cooking.
- Once softened pour in the white wine, mustard and a sprinkling of vegetable bullion.
- Pour in the stock.
- Add some thyme leaves and put in the whole portobello mushrooms in to soften too.
- Throw in the baby spinach and mix well, leave to keep warm set aside, then allow it cook!
- Using a floured surface, cut the pastry in half and roll out one side. Moving the pastry so it won’t stick!
- I’m using a mini loaf tin. Using the remaining butter spread some of it inside the tin getting to all corners.
- Careful gold in the pastry, patching it up with some remaining pastry if needed and a bit of the butter so it’s sticks properly.
- Fork the bottom the the pastry. Then add some baking parchment, and some baking beans. Place into the oven for 20 minutes. Then lift out the baking beans and place back into the oven for another 10 - 12 minutes! Until the base is cooked. Then lift out.
- Now layer up the mixture, on the base place the whole mushrooms first then the rest of the mixture.
- Roll out the rest of the pastry, cut a lid to fit. With some of the off cuts, using the butter stick a thin piece to the cooked pastry, this makes a seal. Then add on the lid. Pinch the sides, decorate it however you like. Put some air holes in the lid with a knife.
- Place in the oven until it’s golden brown, mine took 25 minutes!
Hearty and satisfying, this vegan mushroom pie is ideal on a chilly night. This vegan mushroom pot pie is a tasty green alternative to the meat-based kind that has been popular around the world for centuries. The original pot pie recipe has allegedly come from the. Most vegan butter is coconut oil based, and coconut oil is a lot like shortening, so I figured I could just sub in Mushroom and potato seemed like the way to go. Sometimes it's nice to see the process as.
So that is going to wrap it up with this exceptional food vegan mushroom pie recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
