Vegan Mushroom Bourguignon Pot Pie


This vegan mushroom bourguignon pot pie is such a flavourful and comfortable Winter meal. A wealthy purple wine mushroom stew with garlic and thyme is topped with golden puff pastry. Ready in about an hour and a half, deeply flavourful, and so spectacular trying!

An up close, overhead shot of a single serving of vegan mushroom bourguignon pot pie topped with a crispy triangle of golden puff pastry.
An overhead shot of ingredients used in a vegan mushroom bourguignon pot pie.
Image shows. hand using a spatula to stir sautéed mushrooms in a big off-white pot over a gas stove.
A 3/4 angle image shows sautéed mushrooms in a white dish on a kitchen counter next to a gas stove. A bottle of red wine is in the background.
2 images show: red win being added to sautéed mushrooms and carrots in a big pot + a starch slurry being added to a vegan mushroom bourguignon stew.

This recipe took me a number of tries to get proper! The outcomes wound up being so value it although. It’s an enormous, heat, bubbly, golden brown hug in a baking dish. This is a good vegan primary for the plant-based skeptics too. The mushrooms are extremely meaty and wealthy.

My primary stumbling block after I was testing this pot pie was the pastry topper. I experimented with a number of selfmade entire grain and gluten-free choices, and nothing was working for me. The mushroom bourguignon half was easy and so good each time, however the topping had me struggling. Finally on a late night time journey to the grocery retailer, I discovered a vegan-friendly puff pastry model and simply went with that. Honestly, this recipe is just a little bit concerned so a frozen pastry topper is a-ok with me. Hope it’s with you too! 🙂

Some suggestions for making this vegan mushroom bourguignon pot pie:

Arrowroot is mostly my sauce thickener of alternative. If you don’t have it readily available, Real Simple has an entire article on alternate options to attempt right here.You may make the bourguignon portion of this as much as 3 days forward of time. Just retailer it in a sealed container within the fridge and produce to room temperature earlier than baking within the pot pie.If you wish to make a gluten-free model of this, I like to recommend making an attempt a mashed potato-style topping like I do on this Mushroom Gravy Pie. I attempted a model with my go-to vegan and gluten-free savoury pastry and it simply wasn’t working.The purple wine offers us all of the flavour and richness right here. I might not advocate making an attempt this recipe if you must substitute for the wine.In the US, Pepperidge Farm is a extensively obtainable and vegan-friendly puff pastry choice. In Canada, the Tenderflake model of puff pastry doesn’t comprise animal merchandise within the elements record. I wish to thaw mine in a single day within the fridge the day earlier than I’m utilizing it.

The precise mushroom bourguignon portion of that is excellent by itself. Serve it with some mashed potatoes and a easy inexperienced salad, and all of the deep warming Winter goodness is yours! I like to recommend ending it with a handful of chopped parsley for those who’re serving it this manner.

Hope that you simply give this vegan primary a attempt subsequent time you’re in want of some coziness. My companion is extraordinarily mushroom hesitant, and fortunately ate this up, simply saying! If you’re in vacation feast planning mode, don’t neglect to take a look at my epic assortment of Vegan Holiday Recipes.

An overhead shot of a deep brown/almost burgundy vegan mushroom bourguignon in a white Dutch oven-style pot.
2 images show pastry being rolled out over a thick, deep brown mushroom bourguignon stew in a baking dish + a hand using a pastry brush to apply non-dairy milk to some pastry.
An overhead shot of a rectangular pot pit topped with puff pastry. A deep brown liquid seeps out around the edges.
An up close shot of a vegan mushroom bourguignon pot pie being scooped and served.
An up close shot of a vegan mushroom bourguignon pot pie being scooped and served.

Vegan Mushroom Bourguignon Pot Pie

This vegan mushroom bourguignon pot pie is such a flavourful and comfortable Winter meal. A wealthy purple wine mushroom stew with garlic and thyme is topped with golden puff pastry. Ready in an hour and half, deeply flavourful, and so spectacular trying!

PREP TIME25 minutes

COOK TIME1 hr 10 minutes

TOTAL TIME1 hr 35 minutes

Servings: 6 -8

1 ½ tablespoons olive oil or vegan butter, divided6 portobello mushrooms caps, chopped340 grams (¾ lb) cremini mushrooms, caps quarteredsea salt and floor black pepper, to style2 cups purple wine, divided (similar to merlot, cabernet sauvignon, malbec and many others)3 massive shallots, small cube (1 cup of diced shallots whole)3 medium carrots, sliced3 cloves garlic, minced1 tablespoons recent thyme leaves, minced1 teaspoon smoked paprika2 bay leaves2 tablespoons tomato paste1 cup vegetable inventory (see notes)1 tablespoon arrowroot powder1 tablespoon Tamari soy sauce1 thawed sheet of vegan puff pastryflour for dusting2 tablespoons unsweetened non-dairy milk

Preheat the oven to 400°F. Set out a 8x11x2 inch baking dish and a baking sheet that’s massive sufficient to carry the dish.

Heat a big, heavy bottomed pot (like a Dutch oven) over medium warmth. Once it’s scorching, pour in ½ tablespoon of the olive oil. Add half of the mushrooms to the pot and allow them to sit for a full 2 minutes. Stir them up and season with salt and pepper. Let them sit one other 2 minutes. Once they begin browning and glistening, they usually’ve shrunken down in dimension barely, switch the sautéed mushrooms to a medium bowl.

Pour one other ½ tablespoon of olive oil into the pot and repeat the sautéing course of with the remaining mushrooms. As you get in the direction of the tip of cooking this batch, Pour in a pair tablespoons of the wine and rapidly scrape up all of the brown bits together with your spoon. Transfer the second batch of mushrooms to the medium bowl.

Give the pot just a little rinse and wipe it out earlier than returning to the range over medium warmth.

Pour within the remaining olive oil and swirl it round. Add the shallots and carrots to the pot. Season with salt and pepper. Cook the shallots and carrots, stirring often, for about 6-7 minutes, or till edges of carrots have softened barely.

Add the garlic, thyme, paprika, and bay leaves to the pot and cook dinner for an additional minute.

Add the tomato paste to the pot and cook dinner for an additional minute.

Pour in a splash of the purple wine and use your spoon to scrape up any brown bits. Then, add the sautéed mushrooms, remaining purple wine and all however 2 tablespoons of the vegetable inventory. Give the bourguignon a very good stir after which carry it as much as a tough boil for 2 minutes. Lower the warmth to a simmer and let it cook dinner, uncovered, till the liquid has lowered by a 3rd, about 25 minutes. Turn off the warmth.

Stir the arrowroot powder into the remaining vegetable inventory. Add this slurry to the bourguignon and stir. Stir within the Tamari too. Check the bourguignon for seasoning and modify if vital. Remove the bay leaves and discard them. Transfer the bourguignon to the baking dish and gently unfold it out to the perimeters in a single even layer. Place the baking dish on prime of the baking sheet.

Sprinkle a little bit of flour on a clear working floor. Roll the puff pastry out till it’s an inch larger than your baking dish on all sides. Loosely roll the pastry onto the rolling pin to switch it over to your baking dish. Then, unroll it out over the bourguignon within the dish. Let the perimeters overhang–they’ll puff and shrink up.

Using a pointy knife, lower three vents into the middle of the puff pastry. Then, brush the pastry with the non dairy milk. Sprinkle the highest with coarse salt and pepper for those who like.

Bake the pot pie for 25 minutes, or till pastry is golden brown and filling is effervescent. Enjoy heat with sides of your alternative.

You can substitute 2 teaspoons of dried thyme for recent. 
I wish to simmer the vegetable inventory with among the discarded mushroom stems beforehand–simply to get that additional increase of mushroom-y flavour! I like to recommend simmering the inventory in a small, lined saucepan for about quarter-hour. Then pressure the inventory and proceed with the recipe. 
Use coconut aminos as an alternative of Tamari to make this soy-free. 
There are a number of vegan puff pastry manufacturers obtainable! In the US, I feel Pepperidge Farm is a extensively obtainable choice. In Canada, the Tenderflake model of puff pastry doesn’t comprise animal merchandise within the elements record.
Shallots all the time make my eyes water! I peeled mine and pulsed them in my mini meals processor/chopper to make the job go sooner. Highly advocate this in case you have one.
If the portobello mushrooms at your retailer are enormous (like the scale of your hand), you’ll solely want 4.
You could make this filling as much as 3 days forward of time and hold it in a sealed container within the fridge.
An overhead shot of a vegan mushroom bourguignon pot pie topped with golden puff pastry.



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