- Level
- easy
- Prep Time
- 45 mins
- Total Time
- 4 h
- Serves
- 4-6
Description
In this meatless pot pie recipe, we’re using vegan puff pastry for a comforting, 100% vegan dish. The pie is filled with shredded oyster mushrooms to resemble the texture of meat. We’re mixing that up with a creamy soy and vegetable broth sauce.
Ingredients
- 1 lb
- oyster mushrooms, torn
- 450 g
- 1 lb
- white mushrooms, chopped
- 450 g
- 2 tbsp
- vegetable oil
- 30 ml
- 2
- shallots, thinly sliced
- 2
- garlic cloves, chopped
- 1
- carrot, diced
- 1/4 cup
- Le Grand vegan butter with sea salt
- 55 g
- 1/4 cup
- dry white wine
- 60 ml
- 1/4 cup
- unbleached all-purpose flour
- 40 g
- 1 ½ cups
- vegetable broth
- 375 ml
- 1 cup
- creamy soy preparation (Belsoy-style)
- 250 ml
- 1 cup
- frozen green peas, thawed
- 150 g
- 1/4 cup
- chives, finely chopped
- 10 g
- 1/4 cup
- tarragon or parsley leaves, finely chopped
- 10 g
- 1 tsp
- water
- 5 ml
- 1 tsp
- maple syrup
- 5 ml
- 1
- sheet (200 g) Carrément Tarte vegan puff pastry, thawed, cold
Directions
- Step 1
- In a large skillet over medium-high heat, cook the mushrooms in the oil until nicely browned. Season generously with salt and pepper. Set the mushrooms aside on a plate.
- Step 2
- In the same skillet, soften the shallots, garlic and carrot in the butter. Season with salt and pepper. Return the mushrooms to the skillet and mix well. Deglaze with the wine. Let reduce until dry. Sprinkle with the flour and continue to cook for 1 minute while stirring. Add the broth and soy preparation. Bring to a boil while stirring constantly. Add the peas and simmer for 2 minutes or until the sauce has thickened. Remove from the heat.
- Step 3
- Off the heat, add the herbs to the skillet. Mix well. Adjust the seasoning. Transfer the mushroom filling to an 8-inch (20 cm) round, 8-cup (2 litre) deep soufflé dish. Cover and let chill completely in the refrigerator, about 2 hours (see Chef’s tip).
- Step 4
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Step 5
- In a small bowl, combine the water and maple syrup. Season lightly with salt.
- Step 6
- On a lightly floured work surface, roll the puff pastry out to form a 10-inch (25 cm) circle. Using a small cookie cutter or a 1-inch (2.5 cm) pastry tip, cut a hole at the centre of the pastry to let the steam escape while cooking. Using a pastry brush, moisten the edge of the pastry with water.
- Step 7
- Cover the soufflé dish with the circle of pastry, moistened-side down, letting it fall over the sides of the dish. Press the dough into the exterior edge of the dish. Using a pastry brush, cover the pastry with the maple syrup mixture.
- Step 8
- Bake for 40 minutes or until the pastry is nicely browned and the filling is boiling. Let cool before serving.
Tips
Chef’s tip
To save time during your holiday celebrations, you can prepare the mushroom filling up to 3 days in advance. On the day you want to serve the pot pie, all that’s left to do is assemble and bake.
