Vegan Mushroom Pot Pie
A roux gives the filling its proper pot-pie weight. Mushrooms, white beans, and carrots make a sturdy center, while puff pastry turns crisp and bronzed in the oven. Serve it bubbling in the skillet…
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup tablespoons all-purpose flour
- 2 cups vegetable broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 sheet vegan puff pastry, thawed
- 1 tablespoon thyme, plus seasoning to taste fresh thyme, salt, and black pepper
Instructions
- Heat the oven to 400°F. Use a 10-inch ovenproof skillet or transfer the filling to a baking dish before topping.
- Warm the olive oil over medium heat. Add the onion and carrots with a pinch of salt. Cook for 6 to 8 minutes, until the onion softens.
- Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until their moisture cooks away and the edges begin to brown. Stir in the garlic and thyme for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Pour in the broth gradually, stirring until smooth. Add the beans, season with salt and black pepper, and simmer for 5 minutes until thick.
- Lay the puff pastry over the filling. Trim the edges if needed, cut three small vents in the center, and place the skillet on a baking sheet to catch any overflow.
- Bake for 25 to 30 minutes, until the pastry is deeply golden and the filling is bubbling at the edges. Rest for 10 minutes before serving so the sauce settles.
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