Vegan mushroom pie has only a few ingredients and is easy to put together. It's a delicious centerpiece for a special occasion. Gluten-free option.
Recipe by Ania on December 11, 2022
Prep time: PT30M
Cook time: PT65M
Rating
4.96 stars (24 reviews)
Keywords
comfort food,easy,gluten-free,Thanksgiving,Xmas
Ingredients
45 ml / 3 tbsp olive oil, divided
3 large shallots, very finely diced
6 garlic cloves, very finely diced
1 tbsp thyme leaves and ½ tbsp chopped rosemary leaves*
750 g / 26.5 oz mushrooms*, sliced
30 ml / 2 tbsp aged balsamic
100 g / ¾ cup cashews, soaked*
3 tbsp nutritional yeast
2 tsp tapioca starch
¾ tsp salt & ¼ tsp pepper, adjust to taste
25 g / ½ cup breadcrumbs or coarsely ground walnuts
320 g / 11 oz of vegan puff pastry*
eggwash: 2 tbsp plant milk, 1 tsp maple syrup, ½ tsp soy sauce
sesame, poppy or nigella seeds, to decorate
Categories
large plates
Cuisine
Fusion
Steps
Heat up 1 tbsp of olive oil in a large frying pan. Add shallots and sauté on a low flame for a few minutes, before adding in garlic and herbs.
Sauté shallots and garlic until softened and fragrant, season with salt and pepper. Remove from the pan and set aside.
Heat up another tablespoon of oil in the same pan (no need to wash it) and add about a third of sliced mushrooms. Coat them in the oil and let them cook slowly, stirring from time to time.
Once the first batch of mushroom looks more or less cooked (shrunk and dark brown), add another and once the second one looks cooked, add the third batch. Season with a bit of salt and pepper. Skip to step 7 while waiting.
Once all of the mushrooms are cooked and all of the excess liquid cooks out, return fried shallots and garlic to the pan and add another tablespoon of olive oil.
Cook for another 5 minutes or so to caramelise then add balsamic to the pan. Cook for a further minute before switching the heat off.
Whizz drained cashews, nutritional yeast, tapioca, a good pinch of salt and pepper and 135 ml (½ cup + 2 tbsp) of water in a mini blender until smooth.
Transfer the mixture to a new pan and whisk on low heat until the mixture has thickened and becomes a little strechy (about 2-3 minutes).
Add cheese mixture to the mushroom mixture and mix the two together. Cool down completely.
Remove the pastry out of the fridge 10 minutes before assembly.
Place rolled out dough (keep it on its backing paper) on the table ahead of you so that the longer edge is parallel to you.
Cut a 16 cm / 6.25 inches piece of pastry as a bottom of the pie and another slighly larger (18 cm / 7 inches wide) piece as a lid. My pastry was 23 cm / 9 inches deep, yours might be a bit different, that's ok.
Sprinkle breadcrumbs all over the base of the pie leaving a margin of approximately 1.25 cm / 0.5 inch all around, for sealing.
Heap the filling on top of the breadcrumbs into a shapely mound, then sprinkle more breadcrumbs on top of it (they keep the pastry from getting soggy).
Drape the larger piece of pastry over the filling, sealing it all around the pie, using tines of a fork. Trim the excess off with a sharp knife.
Brush the entire pie with vegan egg wash, make a few incisions in the top with a sharp knife and sprinkle with seeds of choice. Refrigate for 30 minutes while the oven pre-heats.
Place a pizza stone or an unpside down metal baking tray in the middle of the oven and preheat it to 200° C / 390° F.
Remove the pie from the fridge and place it in the pre-heated oven using a pizza peel or a flat tray and bake for 25-30 minutes until the pastry has puffed up and is golden brown.
Allow it to settle a little (30 minutes or so) before cutting. Store cooled leftovers an air-tight container in the fridge for up to 5 days.
