Fall Recipes
Vegan Mushroom Pot Pie with Sweet Potato Crust
Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard,…
- Ready 1 hour
- Serves 4
- Prep 10 minutes
- Cook 50 minutes
This pot pie brings together all my favorite flavors. Caramelized onion and mushroom, earthy balsamic vinegar, herbs, and a crisp sweet potato topping!
I like to make individual portions, but you can easily make one large dish. The pot pie can be made without gluten or grain and can be made without oil as well. Use other greens of choice and change up the topping for variation. Top with vegan puff pastry for a decadent pie. Or just make the filling and serve over mashed potatoes or veggies. The mushroom bean filling is a mix of savory mushroom gravy and beans and works amazingly with mashed veggies as well.
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Ingredients for Mushroom Pot Pie
For the Mushroom gravy Bean filling you need
- onion, garlic, mushrooms. Use white or a mix of mushrooms.
- fresh herbs such as rosemary or thyme or both
- balsamic vinegar and soy sauce for the earthy flavor
- flour or starch for thickening
- Chard or greens of choice or omit
- cannellini or white beans or other beans of choice or use lentils
For the sweet potato topping you need
- Sweet potatoes, or use potatoes
- oil, salt, pepper and rosemary
How to make Vegan Mushroom Pot Pie with Step Pictures
Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins. Add in the herbs and pepper and mix for a few seconds to infuse the oil.
Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.
Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.
Add the flour and mix in. (If using starch, mix with 1/4 cup stock and add at next step when the stock is boiling). Add the stock and mix well.
Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully. Preheat the oven to 375 deg F (190 C)
Transfer the mixture to baking ramekins. Cover with sliced sweet potato. Overlap the potatoes as they will shrink. Drizzle olive oil, salt, pepper and herbs of choice.
Bake at 375 deg F for 35 mins.
Can I make this gluten-free?
Yes, use rice flour or cornstarch or arrowroot starch to thicken instead of whole wheat flour
Can I add vegetables to the pot pie?
Yes, add seasonal root veggies, carrots, zucchini, fennel, golden beet etc. Cook until al dente. Add more herbs and salt for thee increased volume.
Can I use puff pastry or pie topping.
Yes, you can convert this into regular pot pie with puff pastry or pie crust. Add cut outs or whole sheet and bake until golden
How long can I store this Mushroom pot pie?
The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.
If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweeet potato crust or other crust of choice and bake for 35 mins or until golden.
Can I make this Oil-free?
Yes, Use broth for sauteing.
For the topping: Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper.
Can I make the mushroom pot pie without soy?
Yes, Use coconut aminos instead of soy sauce or use 1/3 cup wine
More Casseroles and Bakes from the blog
- BBQ Veggie Lentil Farro Cauliflower Bake
- Vegan Veggie Lasagna
- Lentil Rice Casserole with Chickpea Dumplings – so fun
- Quinoa Black Bean Casserole with Cheddar Cream Sauce Hearty
- Nacho Mac and Cheese Bake with Tempeh “meat” – Wow!
- Spinach Florentine Bake
- Cauliflower Alfredo Spinach Artichoke Lasagna.
- Lasagna Bolognese
- Ziti Cheddar Bake with Crisp Brussels Sprouts Easy!
Recipe
Vegan Mushroom Pot Pie with Sweet Potato Crust
Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free
- Serves 4
- Prep 10 minutes
- Cook 50 minutes
- Total 1 hour
Ingredients
Mushroom gravy pot pie filling:
- 1 tsp oil (or 2 tbsp broth)
- 1 cup chopped onion
- 3 garlic cloves (, minced)
- 2 tbsp minced fresh rosemary and thyme or 2 tsp dried, I like 1.5 tsp rosemary and 1/2 tsp thyme
- 1/4 tsp fresh black pepper
- 1 lb mixed mushrooms (, thinly sliced)
- 1/4 tsp salt
- 1.5 tbsp balsamic vinegar
- 2 tsp soy sauce (, tamari for gluten-free)
- 5 chard leaves (stems removed and finely chopped, or use spinach (or omit if you dont like greens in pot pie:)))
- 2 tbsp wheat flour or cornstarch for thickening
- 1.5 cup veggie broth or water
- 1 1/4 cup cooked cannellini beans or other white beans
Crust:
- 1 medium sweet potato thinly sliced (, or use yukon gold/russet potato)
- 2 tsp olive oil
- salt and pepper to taste
- 1 tsp fresh rosemary (or 1/2 tsp dried or other herbs of choice)
Instructions
- 1
Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins.
- 2
Add in the herbs and black pepper and mix for a few seconds to infuse the oil. Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.
- 3
Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.
- 4
Add the flour and mix in. (If using starch, mix starch with 1/4 cup water and add at next step when the stock is boiling). Add the veggie broth and mix well.
- 5
Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully with salt, herbs.. Preheat the oven to 375 deg F (190 C)
- 6
Transfer the mixture to 3 or 4 baking ramekins or one 9 by 9 inch or larger baking dish. Cover the mushroom bean mixture with sliced sweet potato. Overlap the potatoes as they will shrink.
- 7
Brush olive oil on the sweet potato,, sprinkle salt, pepper and herbs of choice.
- 8
Bake at 375 deg F for 35 mins or until the sweet potato slices are tender in the middle. If thy are crisping up too much, cover the dish/dishes with parchment for the last 10 mins.
- 9
Store: The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly. If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweet potato crust or other crust of choice and bake for 35 mins or until golden.
Notes
Oil-free: Use broth for sauteing. Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper. Soy-free: Use coconut aminos instead of soy sauce or use 1/3 cup wine Variations: Top the filling with vegan puff pastry or pie crust for a decadent pie. Or make the just filling on stove top and serve over mashed potatoes or veggies. Nutrition is for 1 serve
Nutrition
- Calories179.65 kcal
- Carbohydrates34.23 g
- Protein9.03 g
- Fat3.94 g
- Saturated Fat0.47 g
- Sodium438.49 mg
- Potassium758.63 mg
- Fiber8.66 g
- Sugar7.39 g
- Vitamin A8311.65 IU
- Vitamin C23.05 mg
- Calcium102.8 mg
- Iron3.55 mg
