Description
A delicious vegan mushroom pot pie filled with cremini and shiitake mushrooms, carrots, and a creamy coconut milk sauce.
Ingredients
Scale
- 1 vegan pie crust
- 2 tbsp olive oil
- 1 cup cremini mushrooms, chopped
- 1 cup shiitake mushrooms, chopped
- 1 cup carrots, diced
- 1 cup frozen green peas
- 1 cup corn (fresh or frozen)
- 2 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 can (13 oz) full-fat coconut milk
- 1/4 cup nutritional yeast
Instructions
- Preheat oven to 425°F (220°C) and grease the pie dish with olive oil.
- In a large skillet over medium heat, add olive oil and sauté the cremini and shiitake mushrooms, carrots, and corn until softened (about 5 minutes).
- Stir in green peas, vegetable broth, thyme, coconut milk, and nutritional yeast. Simmer for about 10 minutes until slightly thickened.
- Roll out the pie crust on a floured surface and place it in the greased pie dish.
- Pour the vegetable filling into the crust. Cover with another layer of crust or create a lattice top; cut slits for steam.
- Bake for about 35 minutes until golden brown. Let cool slightly before serving.
Notes
- Feel free to mix in other vegetables based on your preference.
- Serves well with a side salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg