If you're craving something cozy and comforting, these Vegan "Beef" and Mushroom Pot Pies are the answer! Simple to make, delicious, and topped with an irresistible puff pastry lid.
Happy Monday, friends! I have been on quite the savory kick this month! I promise desserts will be coming back soon. I've been on a bit of a diet myself so I'm trying to avoid eating too much sugar, which means I haven't been able to bake as much as I've wanted 🙂 Today, I have these incredible savory Vegan "Beef" and Mushroom Pot Pies, which are so good and very easy to make. Using store-bought puff pastry is my favorite "hack"... that flaky top is the best part!
I hope you guys have enjoyed my savory recipes so far! A big goal I have for myself this year is to not stress myself out over the blog. I love it and I do it for fun, but too often it's just another thing to add to the to-do list and it can be so overwhelming to create endless content and always come up with new ideas. Most of the things I have posted so far this year have just been things I've cooked for myself that I liked! These beef and mushroom pot pies are no exception. I combined some meatless mince from Aldi with all the pot pie staples - carrots, onions, peas, potatoes, and mushrooms - cooked the filling down until thick and savory, and topped it with some flaky puff pastry. I know it looks like a fancy dish, but it is totally easier than you'd think!
What you need to make vegan "beef" and mushroom pot pies
- Meatless ground "beef" - I feel like nowadays, we have SO many options when it comes to fake ground beef! It is awesome and such an easy way to adapt recipes to be meatless. I used the mince from Aldi in my beef and mushroom pot pies, but there are a lot of great brands.
- Pure Farmland, Lightlife, and Beyond Beef are all ones that I have used in recipes and liked. You can find all of them in the meat section.
- I personally REALLY like the Lightlife Smart Ground (it is vacuum packed and sold in a little cardboard box, usually in the "vegan/natural" section) as it doesn't have much of it's own flavor or aftertaste. I used it to make my lasagna and it totally won me over.
- In the freezer section, you can also find Gardein beef crumbles and Beyond Meat crumbles which I am also a fan of!
- All the veggies! It is up to you and what you like in your pot pie, but for me, garlic, onion, peas, and carrots are a must. I also added potatoes for some added bulk and heartiness! Some people like corn in here (I don't), so add it to your discretion. I'm a big fan of mushrooms, and I think they are a delicious addition to any "meaty" dish so I added them in here as well!
- The flaky crust on top - I love using puff pastry for this, but you have some options! You can use store-bought pie crust for a more traditional pot pie feel, or even top with a biscuit! The choice is yours and you can pick whatever you prefer.
I hope you guys will give these vegan "beef" and mushroom pot pies a try! They are so cozy, comforting, and the perfect meal for a chilly night. These would also be super fun for a dinner with friends! Let me know how your personalize them to make them your own 🙂
More savory vegan dinner ideas -
- Vegan Lentil Mushroom Pot Pies
- Easy Maple Mustard Tempeh with Mushrooms
- Gnocchi with Pesto, Roasted Tomatoes and Vegan Sausages
- Vegan Aloha Burgers with Tempeh Bacon
- Quick and Easy BBQ Chickpea Tacos
vegan "beef" and mushroom pot pies
- 2 tablespoon olive oil
- 8 oz meatless "ground beef"
- ½ white onion diced small
- 4-5 cloves of garlic minced
- 2 carrots diced small (about 1 cup)
- 3 potatoes peeled and diced small (about 1 cup)
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 1 tablespoon tomato paste
- ½ teaspoon garlic salt
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ cup red wine can substitute with more vegetable broth
- ½ cup vegetable broth
- 1 tablespoon cornstarch
- 1 sheet frozen puff pastry thawed
- 1-2 tablespoon Just Egg or nondairy milk and herbs for topping
- First, preheat oven to 425F.
- Next, prepare the filling. Heat the olive oil in a large nonstick pot over medium high heat.
- Add in the meatless "beef" with the onion and garlic.
- Cook, stirring often, until "meat" has caramelized and the onion has softened. Mix in the tomato paste.
- Stir in the diced carrots, potatoes, and sliced mushrooms, and stir to combine. Add in the seasonings - garlic salt, garlic powder, onion powder, paprika, and thyme.
- Cook the mixture for 5-7 minutes, until the vegetables start to soften and release their liquids.
- Add in the red wine (or extra vegetable broth), and stir to combine. Let the alcohol and most of the liquid evaporate.
- Finally, stir the cornstarch and vegetable broth together in a small bowl. Whisk well until smooth and lump-free, and add into the meat and veggie mixture. Stir to combine. As the vegetable broth heats up, it should almost immediately make a thick gravy. Remove from heat.
- Divide the filling into 4 oven-safe bowls.
- Use a rolling pin to gently stretch out the thawed out puff pastry, and cut into 4 equal pieces. Make some small cuts in the center to allow the steam to escape.
- Lightly wet the edge of each bowl, and place the square of puff pastry on top, pressing firmly around the edge to make it stick.
- Brush the surface of each puff pastry with some Just Egg or nondairy milk, and sprinkle on additional dried thyme.
- Place the bowls on a baking sheet, and into the preheated oven. Bake for 20 minutes, until puff pastry is puffed, flaky, and golden brown. Serve immediately!
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