Vegan Mushroom Pot Pies
Creamy mushrooms, bell peppers and peas in a herbed sauce, baked under a golden puff pastry lid in individual ramekins. These vegan mushroom pot pies take about an hour from start to finish and are pure comfort food.
Ingredients
- 1 sheet puff pastry dairy-free; cut into 4 circles the size of your ramekins
- 1 cup plant-based milk unsweetened, such as soy or oat
- 1 Tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- ½ cup red bell pepper chopped
- ½ cup yellow bell pepper chopped
- ½ cup green bell pepper chopped
- ½ peas frozen
- 1 cup button mushrooms sliced
- 1 cup vegetable broth or water
- 3 Tbsp flour
- 2 sprigs thyme fresh
- 2 tsp rosemary fresh, chopped
- 1 tsp black pepper
- 1 tsp salt
- 2 Tbsp black sesame seeds
Instructions
- Preheat the oven to 200°C (400°F).
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and crushed garlic and sauté until translucent, about 4 minutes.
- Add the sliced mushrooms and cook, stirring, for about 5 minutes.
- Add the bell peppers and continue to cook for 4 more minutes.
- Sprinkle the flour over the vegetables and cook, stirring, for about 2 more minutes.
- Add the vegetable broth (or water) and stir to combine.
- Stir in the peas, then add the thyme, rosemary, black pepper and salt. Stir in the plant-based milk.
- Cover and cook on low for about 7 minutes, or until the mixture has thickened.
- Divide the filling between 4 ramekins. Top each one with a puff pastry circle, brush with a little plant-based milk and sprinkle with black sesame seeds.
- Bake for about 35 minutes, or until the tops are puffed and golden.
Notes
Use plant-based milk and a dairy-free puff pastry to keep these fully vegan. Let the filling thicken well before adding the pastry lids so the crust bakes up crisp. Best served warm, straight from the ramekins; leftovers keep in the fridge for up to 3 days and reheat well in the oven at 180°C.