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.
When it comes to cozy dishes that are perfect for cold weather, this mushroom wild rice pot pie checks all the boxes. (Just like my shepherd’s pie recipe!) I’ve actually teamed up with USA rice to create this delicious recipe using California-grown wild rice. The nutty flavor and chewy texture of the wild rice complements the mushrooms and veggies in this flavorful dish. Not just that, wild rice adds onto the fiber total and provides essential nutrients like thiamine and iron. The deep rich color is also an indicator that it is loaded with antioxidants.
Ingredients You’ll Need
Here’s a quick rundown of the main ingredients you’ll need for this easy salad recipe. See the recipe card at the bottom of the post for the specific amounts of each ingredient you’ll need.
- Wild Rice: I love the chewy texture that a bit of wild rice adds to this dish. For those looking to get more fiber in your diet, the wild rice delivers on fiber too!
- Mushrooms: For maximum flavor, you’ll use a variety of different mushrooms like cremini, shiitake, button, and/or baby portobellos since button mushrooms by themselves aren’t that rich in flavor. If you have dried mushrooms, you can add rehydrate them and add a couple to the mix as well.
- Herbs: use fresh herbs since they deliver more flavor in this filling for this recipe.
- Red Wine: you’ll cook this off when you make the filling but it complements the flavor of the mushrooms well. Be sure to reach for a dry red wine rather than a sweet one.
- Broth: my go-to broth is the Better than Bouillon no-chicken base but you could also use a vegan beef broth too.
- Non-Dairy Milk: you’ll want to use a non-dairy milk that is thicker than almond milk so either a soy milk, coconut milk or a protein-rich one like Ripple. They cook down into a creamier sauce than others.
- Puff Pastry: most puff pastry isn’t vegan so you might have to shop around a little to find a vegan-friendly one. They are sold frozen too you’ll want to plan ahead a little bit since it needs to be thawed before you add it to the pot pie. (Thaw 30 minutes at room temperature or 4 hours in the fridge.)
How to Make Mushroom Pot Pie
Cook Rice and Start Filling: 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. Add the olive oil and mushrooms, saute until most of the liquid is cooked out of the mushrooms.
Cook the Filling: Stir in the onion, carrot, celery, garlic, and herbs. Saute another 5-7 minutes until the veggies are tender. Add the butter and stir in 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 rice.
Top with Puff Pastry: Top with the puff pastry and bake for 25 to 30 minutes or until the puff pastry is golden.
Serve: allow to sit for 5 minutes then serve!
Storage and Make Ahead Tips
Fridge: store any leftover mushroom pot pie in an airtight container in the first for up to 3 days.
Freezer: Unfortunately, this one doesn’t freeze that well after baking since the puff pastry gets soggy when reheated. However, if you want to prep some of it in advance for the freezer, you could make the filling and freeze that in an airtight container. Once you’re ready to make the pot pie, just thaw the filling and top with puff pastry and bake.
More Cozy Vegan Dinners
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Vegan Lentil Shepherd’s Pie
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Creamy Parmesan Butter Beans
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Vegan Dairy Free Lasagna
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Vegetarian Bolognese
Vegan Mushroom Pot Pie
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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
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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.
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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.
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Now, stir in the onion, carrot, celery, garlic, and herbs. Saute another 5-7 minutes until the veggies are tender.
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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.
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Top with the puff pastry and bake for 25-30 minutes or until the puff pastry is golden brown.
Nutrition
The post Vegan Mushroom Pot Pie appeared first on Dietitian Debbie Dishes.