---
title: Vegan mushroom pie
description: Vegan mushroom pie has only a few ingredients and is easy to put together. It's a delicious centerpiece for a special occasion. Gluten-free option.
image: https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2022/12/vegan-mushroom-pie-cross-150x150.jpg
nutrition:
  calories: 554.55 calories
  fat: 36.39 grams
  saturated fat: 7.82 grams
  carbohydrates: 46.58 grams
  sugar: 8.86 grams
  protein: 13.93 grams
  fiber: 4.29 grams
  sodium: 500.15 milligrams
author: Ania
source: https://www.lazycatkitchen.com/vegan-mushroom-pie
cuisine: Fusion
servings: serves 4-6
course: large plates
prep time: 30 minutes
cook time: 1 hour 5 minutes
tags: comfort food,easy,gluten-free,Thanksgiving,Xmas
---

Heat up @olive oil{1%tbsp} in a #large frying pan{}. Add @shallots{3}(very finely diced) and sauté on a low flame for a few minutes, before adding in @garlic{6%cloves}(very finely diced) and @thyme leaves{1%tbsp} and @chopped rosemary leaves{1/2%tbsp}.

Sauté shallots and garlic until softened and fragrant, season with @salt{=1%tsp} and @ground black pepper{=1/4%tsp}. Remove from the pan and set aside.

Heat up another @olive oil{1%tbsp} in the same pan (no need to wash it) and add about a third of @mushrooms{750%g}(sliced). Coat them in the oil and let them cook slowly, stirring from time to time.

Once the first batch of mushrooms looks more or less cooked (shrunk and dark brown), add another third, and once the second one looks cooked, add the last third. Season with a bit of @salt{=1%tsp} and @ground black pepper{=1/4%tsp}. Skip to step 7 while waiting.

Once all of the mushrooms are cooked and all of the excess liquid cooks out, return the fried shallots and garlic to the pan and add another @olive oil{1%tbsp}.

Cook for another ~{5%minutes} to caramelise, then add @aged balsamic{30%ml} to the pan. Cook for a further ~{1%minute} before switching the heat off.

Whizz drained @cashews{100%g}(soaked), @nutritional yeast{3%tbsp}, @tapioca starch{2%tsp}, a good pinch of @salt{=1%tsp} and @ground black pepper{=1/4%tsp}, and @water{135%ml} in a mini blender until smooth.

Transfer the mixture to a new pan and whisk on low heat until the mixture has thickened and becomes a little stretchy (about ~{2-3%minutes}).

Add the cheese mixture to the mushroom mixture and mix the two together. Cool down completely.

Remove the @vegan puff pastry{320%g} out of the fridge ~{10%minutes} before assembly.

Place rolled out dough (keep it on its backing paper) on the table ahead of you so that the longer edge is parallel to you.

Cut a piece of pastry about 16 cm / 6.25 inches as a bottom of the pie and another slightly larger (18 cm / 7 inches wide) piece as a lid. My pastry was 23 cm / 9 inches deep; yours might be a bit different, that's ok.

Sprinkle @breadcrumbs{25%g} all over the base of the pie, leaving a margin of approximately 1.25 cm / 0.5 inch all around for sealing.

Heap the filling on top of the breadcrumbs into a shapely mound, then sprinkle more @breadcrumbs{25%g} on top of it (they keep the pastry from getting soggy).

Drape the larger piece of pastry over the filling, sealing it all around the pie, using tines of a fork. Trim the excess off with a sharp knife.

Brush the entire pie with vegan egg wash made from @plant milk{2%tbsp}, @maple syrup{1%tsp}, and @soy sauce{1/2%tsp}. Make a few incisions in the top with a sharp knife and sprinkle with @sesame{?}, @poppy seeds{?}, or @nigella seeds{?} to decorate. Refrigerate for ~{30%minutes} while the oven pre-heats.

Place a pizza stone or an upside-down metal baking tray in the middle of the oven and preheat it to 200° C / 390° F.

Remove the pie from the fridge and place it in the pre-heated oven using a pizza peel or a flat tray and bake for ~{25-30%minutes} until the pastry has puffed up and is golden brown.

Allow it to settle a little (~{30%minutes}) before cutting. Store cooled leftovers in an air-tight container in the fridge for up to 5 days.