The best vegan mushroom pie with green peas! This flavorful recipe features a hearty mushroom and vegetable filling, and a flaky homemade crust, making a perfect centrepiece for any occasion.
Some recipes never get old, and this vegan mushroom pie is certainly one of them. I first created it as a main course option for a plant based Christmas, but I think I’ll be making it over and over again for months to come. It’s seriously that good! If you love hearty, savory vegan dishes, this one’s the perfect one for you.
How to make a vegan mushroom pie
Make the pie crust
Making a pie crust from scratch is a lot easier than it seems. Firstly, to a mixing bowl, add flour and plant based milk. Then, add olive oil and salt, and stir until a dough forms.
Cover and set aside on a floured surface for 10 minutes, then roll it out into a rectangle around ½ inch in thickness. It’s now ready to be used for the mushroom pie.
Make the mushroom filling
Firstly, heat some olive oil in a pot over a medium-high heat. Add onions and garlic, and cook for 5 minutes, until softened. Now add the mushrooms and cook for 5 minutes more.
Next, add vegan butter, flour, salt, cumin, paprika, and garlic powder. Stir continuously for 1-2 minutes, until thickened, then gradually pour in the plant based milk, around ¼ cup at a time.
Once you’ve added all the milk, stir in the green peas, remove from the heat and set aside. The filling is now ready.
Assemble and bake
Preheat the oven to 350 degrees F/180 degrees C. Pour the mushroom filling into a rectangular baking dish, and add the crust on top. Bake for 30-35 minutes, until the crust is lightly golden brown in color. Allow to cool for 5 minutes, then serve.
Recipe tips and susbtitutions
Flour: you can use gluten-free flour for the filling and achieve similar results. I have not tried it for the crust, but if you give it a try, let me know how it turns out!
Vegetables: feel free to add any other vegetables of your choice to the filling, sautéing them together with the mushrooms.
The filling: once you’ve added the plant based milk, remove it from the heat quickly to prevent the filling from overcooking.
The dough: the dough should feel soft, but not sticky. If it feels too sticky and doesn’t roll out easily, add extra flour.
It’s also a great freezer-friendly meal. Freeze in freezer-friendly containers or as individual portions in ziplock bags for up to 2 months. Allow to thaw fully in the fridge before reheating in the microwave.
Recipe
Equipment
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Mixing bowl
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Rolling Pin
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Frying pan
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Conventional oven
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Baking dish
Ingredients
For the dough
- 2 cups flour
- ½ cup plant based milk
- ½ cup olive oil
For the filling
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 12 oz mushrooms chopped
- 1 tbsp vegan butter
- ¼ cup flour
- 1 tsp salt
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- 1 ½ cups plant based milk
- 1 cup green peas
Instructions
Make the crust
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To a mixing bowl, add flour and plant based milk. Then, add olive oil and stir until a dough forms.2 cups flour, ½ cup plant based milk, ½ cup olive oil
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Cover and set aside on a floured surface for 10 minutes, then roll it out into a rectangle around ½ inch in thickness. It’s now ready to be used for the mushroom pie.
Make the filling
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Heat some olive oil in a pot over a medium-high heat. Add onions and garlic, and cook for 5 minutes, until softened. Now add the mushrooms and cook for 5 minutes more.1 tbsp olive oil, 1 large onion, 2 cloves garlic, 12 oz mushrooms
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Add vegan butter, flour, salt, cumin, paprika, and garlic powder. Stir continuously for 1-2 minutes, until thickened, then gradually pour in the plant based milk, around ¼ cup at a time.2 cloves garlic, 1 tbsp vegan butter, ¼ cup flour, 1 tsp salt, ½ tsp cumin, ½ tsp paprika, 1 ½ cups plant based milk, ½ tsp garlic powder
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Once you’ve added all the milk, stir in the green peas, remove from the heat and set aside.1 cup green peas
Assemble and bake
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Preheat the oven to 350 degrees F/180 degrees C.
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Pour the mushroom filling into a rectangular baking dish, and add the crust on top. Bake for 30-35 minutes, until the crust is lightly golden brown in color. Allow to cool for 5 minutes, then serve.
