Dessertsculinaryhill5.0
Vegan Pot Pie
This delicious Vegan Pot Pie is plant-based and 100% vegan, totally delicious, and worth making regardless of your dietary lifestyle.
👥 10 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●strainer
- ●baking sheet
- ●oven
- ●skillet
- ●pan
- ●baking dish
- ●pot
- ●whisk
📝 Preparation Steps
1
To make the cashew cream (see note 1):
2
In a medium bowl, add cashews and cover with boiling water. Let soak for ⏱️ 30 minutes. Drain well and discard soaking liquid.
boiling water2 cups
3
In a high-speed blender, add drained cashews and 1/2 cup water. Blend until smooth, adding more water as needed to get a creamy consistency (I added an additional 1/2 cup water; I ended up with 1 1/2 cups cashew cream). Season to taste with salt (I like 1/4 teaspoon).
SaltSalt and freshly ground black pepper
4
To rehydrate the dried porcinis:
5
In a medium bowl, add dried porcini mushrooms and boiling water. Let sit until soft and pliable, at least ⏱️ 10 minutes.
boiling water2 cups
6
Transfer to a fine-mesh strainer lined with paper towel or a coffee filter. Strain liquid and reserve (discarding any grit), then finely chop the porcinis. Set aside both the strained soaking liquid (you should have about 1 3/4 cups) and the chopped porcinis (you should have about 1/2 cup).
7
To par-roast the root vegetables:
8
Adjust an oven rack to the middle position and preheat oven to 425 degrees. Line a rimmed baking sheet with parchment or foil for easy cleanup.
9
In a large bowl, add potatoes, carrots, and celery root. Drizzle with oil and toss to combine. Spread evenly on prepared baking sheet and sprinkle with salt and pepper.
SaltSalt and freshly ground black pepper
10
Roast until the vegetables are just starting to soften, about ⏱️ 15 minutes. Remove from oven and set aside, reserving the prepared rimmed baking sheet.
11
To make the filling:
12
Meanwhile, in a large skillet over medium-hight heat, heat olive oil until shimmering. Add mushrooms, onion, and garlic, and cook until softened, about ⏱️ 5 minutes.
olive oil4 tablespoons
13
Stir in kale, rosemary, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about ⏱️ 3 minutes. Stir in flour and cook until the flour is incorporated and lightly browned, about ⏱️ 2 minutes.
SaltSalt and freshly ground black pepper
14
Stir in the white wine, scraping up any fond from the bottom of the pan. Stir in the reserved porcini soaking liquid and cashew cream. Cover and cook until the sauce has thickened, about ⏱️ 5 minutes.
15
Stir in the softened porcinis, par-roasted potatoes, carrots, and celery root, 3/4 teaspoon salt, and any accumulated juices. Season to taste with salt and pepper. (The filling can be made a day ahead; store covered in the refrigerator. Reheat before assembling and baking the pie).
SaltSalt and freshly ground black pepper
16
To assemble the pie:
17
Lightly grease a 2 1/2 quart or larger baking dish. Dust a clean work surface lightly with flour. Roll out the puff pastry to the size of your baking dish with 1 inch overhang.
18
Transfer the filling to the prepared baking dish and cover with puff pastry. Trim any large corners, then roll in and pinch the excess pastry just inside the rim of the dish (to create an inner border).
19
To bake the pot pie:
20
To make the vegan egg wash (see note 2), whisk together the melted vegan butter, soy milk, and maple syrup. Lightly brush over the top of the puff pastry, then cut 5 (2-inch) slits, about 1-2 inches apart, half way in to the puff pastry.
soy milk1 teaspoon
21
Set the baking dish on top of the prepared rimmed baking sheet. Transfer to the oven and bake until the puff pastry is golden and puffy, about ⏱️ 20 minutes. Let stand ⏱️ 10 minutes before serving.
Nutrition Facts
calories
360 kcal
fat Content
25 g
serving Size
1 cup
fiber Content
3 g
sugar Content
4 g
sodium Content
96 mg
protein Content
7 g
trans Fat Content
0.01 g
carbohydrate Content
28 g
saturated Fat Content
5 g
unsaturated Fat Content
19 g
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