Vegan Mushroom Bourguignon Pot Pie

thefirstmess.com

Madhvi

1 ½ tablespoons olive oil or vegan butter, divided

6 portobello mushrooms caps, chopped

454 grams (1 lb) cremini mushrooms, caps quartered

sea salt and ground black pepper, to taste

2 cups red wine, divided (such as merlot, cabernet sauvignon, pinot noir)

3 large shallots, small dice (1 cup of diced shallots total)

3 medium carrots, sliced

3 cloves garlic, minced

1 tablespoons fresh thyme leaves, minced

1 teaspoon smoked paprika

2 bay leaves

2 tablespoons tomato paste

1 cup vegetable stock (see notes)

2 tablespoons arrowroot powder

1 tablespoon Tamari soy sauce

1 thawed sheet of vegan puff pastry

flour for dusting

2 tablespoons unsweetened non-dairy milk

subheading: Notes:

You can substitute 2 teaspoons of dried thyme for fresh.

I like to simmer the vegetable stock with some of the discarded mushroom stems beforehand-just to get that extra boost of mushroom-y flavour! I recommend simmering the stock in a small, covered saucepan for about 15 minutes. Then strain the stock and proceed with the recipe.

Use coconut aminos instead of Tamari to make the bourguignon soy-free.

There are a few vegan puff pastry brands available! In the US, I think Pepperidge Farm is a widely available option. In Canada, the Tenderflake brand of puff pastry does not contain animal products in the ingredients list.

It’s really important that the filling goes almost right up to the edge of the dish (like in my photos) so that the pastry doesn’t “dip” in the middle of the pot pie. This causes the pastry to not cook evenly/not at all in some spots.

Shallots always make my eyes water! I peeled mine and pulsed them in my mini food processor/chopper to make the job go faster. Highly recommend this if you have one.

If the portobello mushrooms at your store are huge (like the size of your hand), you’ll only need 4.

You can make this filling up to 3 days ahead of time and keep it in a sealed container in the fridge.

Directions at thefirstmess.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer