A tasty and low-effort meal great for colder months. This is one of those vegan recipes you can serve up to your non-vegan family and friends, the filling is hearty and has a good depth of flavour. The filling can be made up to 3 days ahead.
This recipe calls for puff pastry, while you can definitely make your own, I was surprised to learn a large percentage of store-bought puff pastry are in fact vegan.
Vegan Mushroom Pot Pies
- 4 250mL ramekins
- 4 tablespoons olive oil
- 2 sheets puff pastry
- 250 g shitake mushrooms sliced
- ½ cup sliced dried porcini mushrooms
- 1 medium white onion finely chopped
- 3 cloves garlic crushed
- 2 carrots diced
- 2 stalks of celery finely chopped
- 4 sprigs fresh thyme stems removed
- 1/3 cup plain flour
- 2 cups vegetable stock
- 3 tablespoons unsweetened almond milk plus extra to brush
- salt and pepper to taste
- In a small bowl, steep the porcini mushrooms in 1 cup of boiling water. Meanwhile, in a large sauce pan or Dutch oven, heat the olive oil on medium until shimmering then add the onion and carrot and sauté for 5 minutes.
- Add garlic and thyme then sauté a further 2 minutes. Add the flour and cook stirring for two minutes. Slowly add the stock while stirring to ensure the flour is combined. Add in the celery, almond milk, shitake mushrooms and undrained porcini mushrooms. Simmer for 20 minutes.
- Meanwhile, preheat the oven to 220°cut rounds from the puff pastry to the size of your ramekins. Spoon mushroom mixture into the ramekins to just below the lip. Lay over the puff pastry and prick with a fork.
- Brush the top with almond milk then bake for 15 minutes or until golden brown. Allow to cool slightly before serving.