I’ve been wanting to make a vegan mushroom pie fooorever. It took me awhile to come up with the right recipe but here it is!
I use a combination of button and brown mushrooms and baby spinach. The sauce is a mix of balsamic vinegar and soy sauce with vegan beef stock which all adds a bunch of flavour to this pie. There’s also rosemary and sage for even more!
About this pie:
- has a saucy mushroom spinach filling
- definitely comforting!
- full of flavour
Some notes for you:
I purchased my pastry from my local supermarket. I would suggest checking the ingredients of the ones you have available, it’s surprising how many foods are actually accidentally vegan! You could always make your own too!
For the bottom sheet of pastry, cut a circle that is roughly 5cm or bigger than the top of the pie dish. This allows the bottom layer to fold into the pie dish and still have enough extra pastry to join with the top layer. If your pastry sheets aren’t big enough for your pie dish, you can join them underneath as shows in the photo above. Make sure to join them well or the pie filling could spill out while cooking.
I found it’s best to have short nails when working with pastry!
My favourite sides to add to this meal are mashed potato and peas.
If you’re looking for some more easy dinner recipes, you might like these: Creamy Vegan Garlic Mushroom Brown Rice, Vegan Scrambled Tofu Fried Rice, Creamy Vegan Garlic Mushroom Pasta, Vegan Creamy Spicy Sun Dried Tomato Pasta and Vegan Tomato Basil Cream Pasta .
If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).Print
An easy to make vegan pie that has a saucy mushroom and spinach filling. Makes the perfect comforting meal!
- 1 tsp extra virgin olive oil
- 1 onion, diced (roughly 3/4 cup)
- 4 garlic cloves, minced (1 heaped tbsp)
- 1 tbsp chopped fresh sage leaves, roughly 8 sage leaves
- 1 tsp chopped fresh rosemary leaves, roughly 2 sprigs
- 600g mushrooms, sliced (I used a mix of button and brown)
- 2 tbsp cornflour* + 2 tbsp water
- 1/3 cup vegan beef stock (I used water and stock powder)
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1/4 tsp salt + 1/4 tsp pepper, or both to taste
- 100g baby spinach
- 2 sheets of vegan puff pastry
- 1/2 tsp unrefined coconut oil, melted and at room temperature
- Add the olive oil to a large saucepan on medium to high heat. Add onions and cook until soft, about 4 minutes. Add garlic, sage and rosemary and cook for a further 2 minutes. Add mushrooms and cook for 5 minutes until soft.
- In a small bowl, whisk together cornflour and the 2 tbsp water. Mix this through the mushroom mixture along with stock, balsamic vinegar and soy sauce. Season to taste with salt and pepper. Bring to a boil, then turn the heat down to a simmer. Stirring often, cook for 8 minutes or until the sauce thickens. Add the spinach and cook for another 2 minutes or until the spinach is wilted. Set aside to cool while preparing the pastry.
- Thaw 2 sheets of pastry. Preheat oven to 220C (428F) and lightly oil a 20cm pie dish. Cut one sheet of pastry at least 5cm bigger than the top of the pie dish. Cut the remaining sheet of pastry the size of the top of the pie dish.
- Lay the bigger sheet on the bottom of the dish and pour the mushroom mixture in. Top with the remaining sheet of pastry and join the edges together well (my pastry sheets were a little too small for the botton layer, if yours are too you can join them as the photo shows above). Use a fork to seal around the edges or make a crust. Make an incision in the top to release steam.
- Brush the pastry with the coconut oil and cook for 25 minutes or until golden on top, or follow the instruction on the packet of the pastry you’re using. When cooked, leave to cool for 5 minutes before serving. I like to have greens and mashed potato on the side (and some spicy tomato sauce!).
*Here in Australia, cornflour is the same as cornstarch. I know it can be called different names in other areas of the world, but you want the flour that is for thickening purposes and is white (not yellow).
Keywords: vegan mushroom pie, vegan mushroom spinach pie