Vegan Mushroom Pie

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Vegan Mushroom Pie

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Ingredients

Adjust Servings:
1 Vegan Chop House Pastry
1 lb thick sliced Cremini Mushrooms
2 tablespoons Olive Oil
1 sliced Leek
1 Yellow Onion - Diced
1 Shallot - Finely Diced
1 tablespoon Garlic - Minced
2 oz Vegan Butter
3 tablespoons All Purpose Flour
6 oz Vegan Chop House Vegetable Stock Preferred substitute is Better than Bouillon, Chicken Base (Vegan)
1/2 pint Almond Milk
1 teaspoon Sugar
pinch Nutmeg
pinch Black Pepper - Ground
1 teaspoon Salt
1 cup Flat Parsley Chopped

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Cuisine:

Mwynhewch eich bwyd, bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 3 hrs
  • Serves 10
  • Medium

Ingredients

Directions

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If you’re looking for a hearty vegan mushroom pie recipe to make everything right with the world, the cremini mushroom and leek pie is it. In the cold of winter when you need something to add a warmth to your bones take a slice of pie. The cremini mushrooms offer a rich and full texture to bite into. Surrounded by the delicate flavors of leeks and a heavy hand of fresh parsley with barely a hint of nutmeg. Cased in a buttery, golden pastry, and a velvety sauce.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegans favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan mushroom pie recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan mushroom pie recipe.

The mushroom pie recipe is just one of a few British treats we have at the Vegan Chop House. Here are a few more to get your appetite going; Vegan Gravy, Fish and Chips, Authentic British Chips, British Baked Beans on Toast, and British Scones.

This pie is old school. I could easily see sitting down with my Welsh born and raised grandparents at a farm to table meal where a cremini mushroom and leek pie takes center stage. Mwynhewch eich bwyd, bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Prepare the vegan pastry. Wash and slice the mushrooms into halves or thirds depending on the size. Place a large saucepan over a medium heat. Add the olive oil. Add the garlic, shallots, leek, and onion. Cook for 5 minutes. Stirring occasionally to avoid burning. Add the mushrooms to the pan. Stirring occasionally, cook for 5 minutes. Once the mushrooms have released most of their water, remove from the heat.

3
Done

In a separate saucepan, over a medium-low heat, melt the butter. Once melted, add the flour. Stir into a paste. Add the stock slowly to the paste. Use a whisk to smooth any lumps. Add all of the stock. Continue to stir the paste into the stock. Add the milk, sugar, nutmeg, and salt. Stir well. Bring to a simmer, while stirring until the sauce thickens. Add the chopped parsley. Stir in the parsley. Add the sauce to the mushroom mix. Stir the ingredients together.

4
Done

Preheat the oven to 350 F/ 176 C. Lightly butter the bottom pie dish. Place the bottom pastry gently over the base. Make sure to not stretch the sides as the pastry falls to the bottom. Instead, help the pastry reach the bottom of the dish without stretching the sides. Gently push the side of a finger into the bottom edge of the pie dish to make sure that the pastry is fully placed.

5
Done

Spoon the mushroom mixture onto the pastry in the bottom pie dish. Fill to just below the top of the pastry. With your finger of pastry brush, generously wet the remaining pastry edge of the pie base. Gently place the top pastry over the pie base. With both thumbs, together, gently press down the edge of the pie to seal the pie edge. Move your thumbs all around the edge until the pie is completely sealed. Trim off any extra pastry from the sides of the pie.

6
Done

If you’re feeling artistic, cut and shape the extra rolled pastry into leaf shapes. Wet the leaves and place on the pie top. Melt 1 Tablespoon of butter and brush the pastry with the melted butter. Place two small slits into the center of the pie to allow the steam to escape. Onto a baking tray place the pie. Once the oven is heated place the pie into the oven for 30 minutes on a middle rack.

7
Done

At 30 minutes, check the pie. The edges of the pie may be turning golden brown before the center of the pastry is cooked. Shape aluminum foil to cover the edge of the pie while exposing the center to cook. Continue to bake for another 15 minutes. The pie should be a golden brown. Remove from the oven to cool for 20 minutes. Serve and enjoy.

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