There is something so satisfying about sitting down to a hot
slice or dish of pot pie. The steam wafting up and carrying the mouthwatering
aromas are sure to bring my whole family to the table. It doesn’t matter if you
are vegan, vegetarian, or a meat eater, this recipes' warm familiar flavors
will please everyone.
As a busy working mom of three, time is at a premium. Once I
found refrigerated puffed pastry that is vegan and soy free, I was sold. No
need to spend time making a crust. Simply cut out the puff pastry and bake. No
more prepping or rolling out crust on a busy night. Cooking up the mushrooms
and the filling takes 20 minutes or less and then bake for only 25 minutes.
I get asked if mushrooms really make a good substitute for
the classic chicken. I challenge you to try this and not find it as good as or
even better than the original. The oyster mushrooms are thick and have a meaty
texture. Frying them up first helps to create an umami flavor and give them the
perfect texture. Is there such a thing as too much sauce? I don’t think so.
This recipe’s sauce is very rich and creamy. Add in crisp puffed pastry and
this is a dish you will make again and again.
I made one medium pie that was gobble up so quickly I
couldn’t even get a picture. The smaller ramekins or dishes were very popular
for lunches later in the week. I just heated them in the microwave for 1 minute
and then crisped them up in the toaster oven. No one complained that we were
having leftovers, which I consider a win.
Feel free to use a pie plate, casserole dish, ramekin, or
whatever you have. Just be sure it has steep sides so the mushrooms and sauce
don’t overflow.
A meaty mushroom dish that is warm and satisfying. Did I mention that is vegan and super easy to make?
Ingredients
1 medium onion chopped
2 large clove garlic, minced
2 tablespoon olive oil
½ to 1 pound Oyster Mushrooms
3 carrots finely chopped
1 medium squash or 1 cup preferred vegetable
1/4 cup olive oil or preferred oil
1/4 cup flour (or use other thickener)
2 cups vegetable broth
1 cup unsweetened plain almond milk
2 bay leaves
1 tsp salt - plus to taste
black pepper ½ tsp or to taste
refrigerated or frozen (defrosted) puff pastry
Directions
Preheat the oven to 425 degrees F (218 C).
Chop onions, vegetables, mushrooms, and mince the garlic.
In a large dry pan, at medium heat, cook mushrooms until browned - about 5 minutes.
Add 2 Tbsp olive oil to mushrooms and add in garlic, onions, and vegetables. Stir frequently. Cook until soft or slightly firm-about 5 -7 minutes.
While vegetables are cooking, heat 1/4 cup olive oil in a saucepan. When hot, add in the flour and salt. Stir with a whisk until it has lightly browned, then slowly whisk in the broth.
Keep whisking while adding in the almond milk. Put in the bay leaves and the mushroom mixture. Stir and simmer for 3-5 minutes until fully combined. Remove the bay leaves!
Cut out the puffed pastry to completely cover the top of your dish. Use either small ramekins for individual servings, a casserole dish, or pie plate. Cover each dish with the puffed pastry and put in the pre-heated oven. Cook according to package instructions (around 25 minutes depending on size.) Note: If using smaller dishes, cooking time can be 15 minutes or less.
Serve immediately with a fresh salad.
Recipe Note
Freezing: To freeze, put sauce with mushrooms into your
baking dish. Cover with foil and freeze. Defrost overnight, top with puff
pastry, and bake.
Puff Pastry- I used a puffed pastry that was in the refrigerated section. It was from the brand Wewalka. I like it because it was vegan and soy free. It puffed up perfectly and saved me time defrosting. Pepperidge Farm also sells a frozen brand. It is vegan as well, but does contain soy. Just be sure to defrost it.
All nutritional information for the recipes contained on
this site are provided as a courtesy and are estimates
only. We try to be as precise as possible but each person’s indigents
may vary and change the nutritional values. All values are determined using
online calculators.
