Europe Vegan Recipes

Complete & Detailed Recipe for (Vegan Mushroom Pie): Traditional British Classics with a Vegan Twist

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Welcome to a culinary delight that not only tantalizes your taste buds but also pays homage to the planet and its inhabitants – the Vegan Mushroom Pie. This exquisite creation is a testament to the harmonious blend of rich, earthy flavors and a commitment to sustainable, plant-based living.

Picture a flaky, golden-brown crust that cradles a medley of tender, sautéed mushrooms, all bathed in a creamy, dairy-free béchamel sauce. Every mouthful is a symphony of textures and tastes, from the hearty umami notes of the mushrooms to the velvety smoothness of the sauce. As you savor each bite, you’ll be transported to a world where indulgence is guilt-free and compassion is key.

The Vegan Mushroom Pie is more than just a culinary masterpiece; it’s a celebration of ethical choices. By choosing this delightful dish, you’re taking a stand for the environment, sparing animal lives, and embracing a lifestyle that respects the delicate balance of our ecosystem. It’s a dish that reflects a future where food is both nourishing and kind.

Whether you’re a dedicated vegan or an adventurous food enthusiast looking to broaden your palate, the Vegan Mushroom Pie promises an experience that transcends the plate. So, join us on a gastronomic journey where sustainability meets scrumptiousness, and tradition fuses flawlessly with innovation. Indulge, relish, and be inspired by the magic that is the Vegan Mushroom Pie.

Certainly! Here’s a simple and delicious recipe for Vegan Mushroom Pie:


For the crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup vegan butter, cold and cubed
  • 5-6 tablespoons ice-cold water

For the filling:

  • 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon thyme, dried or fresh
  • 1/2 teaspoon rosemary, dried or fresh
  • Salt and pepper to taste
  • 1 cup plant-based milk (such as almond, soy, or oat)
  • 2 tablespoons all-purpose flour
  • 1/4 cup nutritional yeast (optional, for added flavor)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped (for garnish)


For the crust:

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold vegan butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overmix.
  4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the filling:

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms release their moisture and begin to brown.
  3. Stir in the thyme, rosemary, salt, and pepper. Cook for an additional 2-3 minutes, then remove the skillet from the heat and set aside.
  4. In a separate bowl, whisk together the plant-based milk and all-purpose flour until smooth.
  5. Return the skillet to low heat and pour in the milk mixture. Stir continuously until the mixture thickens and resembles a creamy sauce. This should take about 5-7 minutes.
  6. Add the nutritional yeast (if using), soy sauce or tamari, and lemon juice to the sauce. Stir well to combine.
  7. Combine the creamy mushroom mixture with the sautéed mushrooms and onions. Mix thoroughly.

Assembly and baking:

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to fit a pie dish. Transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
  3. Pour the mushroom filling into the pie crust, spreading it evenly.
  4. If desired, roll out another portion of dough to create a lattice or a solid top crust for the pie. Seal the edges of the top crust with the bottom crust by pressing them together.
  5. Brush the top crust with a little plant-based milk for a golden finish.
  6. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
  7. Once baked, remove the pie from the oven and allow it to cool for a few minutes before slicing.
  8. Garnish with chopped fresh parsley before serving.

Enjoy your delectable Vegan Mushroom Pie, a comforting and satisfying dish that’s sure to please vegans and non-vegans alike!

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