Vegan Beef Mushroom Pie

Savor the comforting flavors of this Vegan Beef Mushroom Pie, a plant-based twist on a classic favorite! Packed with hearty vegan "beef" crumbles, earthy cremini mushrooms, and a medley of tender vegetables, this dish simmers in a savory blend of tomato paste, soy sauce, and fragrant thyme. The rich and flavorful filling is encased in a flaky, golden vegan puff pastry, making it an irresistible centerpiece for family dinners or special gatherings. Perfectly balanced with wholesome ingredients and bursting with umami, this dairy-free and meat-free entrée is as satisfying as it is nourishing. Ready in just one hour, it’s a must-try for anyone seeking a warm, indulgent vegan meal.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 300 grams cremini mushrooms, sliced
• 200 grams vegan 'beef' crumbles
• 1 medium carrot, diced
• 1 stalk celery stalk, diced
• 100 grams frozen peas
• 2 tablespoons tomato paste
• 250 milliliters vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon fresh thyme leaves
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 vegan puff pastry sheet
• 2 tablespoons non-dairy milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are nicely browned, about 7 minutes.

Step 4

Stir in the vegan 'beef' crumbles, diced carrot, and celery. Cook for another 5 minutes, stirring occasionally.

Step 5

Add tomato paste, vegetable broth, soy sauce, fresh thyme, salt, and black pepper. Mix everything well.

Step 6

Allow the mixture to simmer for about 10 minutes, until the carrots are tender.

Step 7

In a small bowl, combine cornstarch and water, then stir this mixture into the filling to thicken. Cook for an additional 2 minutes.

Step 8

Remove from heat and stir in frozen peas.

Step 9

Transfer the filling mixture into a baking dish (about 9-inch size).

Step 10

Roll out the vegan puff pastry on a lightly floured surface until it's big enough to cover the dish.

Step 11

Place the pastry over the dish, trim excess pastry, and crimp the edges with a fork. Cut a few slits in the middle to allow steam to escape.

Step 12

Brush the pastry with non-dairy milk to achieve a golden color during baking.

Step 13

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

Step 14

Allow the pie to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1431.4g)

Amount per serving	% Daily Value*
Calories	1187.8

Total Fat 55.2g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 4133.8mg	0%
Total Carbohydrate 118.4g	0%
Dietary Fiber 26.7g	0%
Total Sugars 33.4g
Protein 70.2g	0%

Vitamin D 42.2IU	0%
Calcium 386.2mg	0%
Iron 13.3mg	0%
Potassium 3620.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 22.4%

Carbs: 37.9%