Vegan Mushroom Pot Pie

mushroom wild rice pot pie in a cast iron skillet.

5 from 1 vote

A hearty and filling recipe to add to your rotation this cozy season. This vegan mushroom pot pie delivers on flavor with a filling made from mushrooms and wild rice topped with crispy puff pastry.

Prep Time40

Cook Time30

Total Time1 10

Course: Entree, Main Course, Main Dish

Cuisine: Vegetarian/Vegan

Diet: Vegan

Servings: servings

Calories: 412kcal

Author: Deborah Murphy

Ingredients

3/4 cup wild rice
3 1/2 cups water
2 tablespoons olive oil
24 oz mixed mushrooms, roughly chopped (cremini, shitake, button)
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 teaspoons fresh herbs, chopped (thyme, oregano)
2 tablespoons vegan butter
2 1/2 tablespoons all purpose flour
1/2 cup red wine
2 1/2 cups vegetable broth
3/4 cup non-dairy milk
1 sheet vegan puff pastry (thawed according to package instructions)

Instructions

Rinse the wild rice well under cold water using a fine mesh strainer. Add 6 cups of water to a large pot and bring to a boil. Add the rinsed rice and continue cooking, reducing to a simmer, for 40 to 55 minutes or until rice is tender. Drain any excess water and set aside.
Heat a large cast iron skillet (or other oven-safe skillet) on the stovetop over medium-high heat. Add the olive oil and mushrooms, saute until most of the liquid is cooked out of the mushrooms.
Now, stir in the onion, carrot, celery, garlic, and herbs. Saute another 5-7 minutes until the veggies are tender.
Add the butter and stir until melted. Sprinkle with flour then stir to coat the veggies. Pour in the wine, broth, and milk. Bring to a simmer and cook until slightly thickened. Stir in the cooked wild rice.
Top with the puff pastry and bake for 25-30 minutes or until the puff pastry is golden brown.

Nutrition