This Vegan Mushroom Pot Pie is a perfect plant-based holiday meal. Full of flavor from Highline Portabella and Mini Bella Mushrooms simmered into a red wine mushroom stew infused with garlic and thyme and topped with a golden puff pastry.

16 oz Highline® Portabella Mushrooms, chopped
16 oz Highline® Mini Bella Mushrooms, chopped
2 tbsp olive oil
3 large shallots, chopped
3 medium carrots, sliced
3 cloves garlic, minced
1 tbsp thyme leaves, minced
1 tsp smoked paprika
2 bay leaves
2 tbsp tomato paste
1 cup vegetable broth
2 tbsp arrowroot powder
1 sheet vegan puff pastry, thawed
2 tbsp unsweetened almond milk
Salt and pepper, to taste
Fresh Parsley, for garnish
  1. Preheat oven to 400°F. In a Dutch oven heat 1 tablespoon of olive oil over medium heat. Add mushrooms and season with salt and pepper. Sauté for 5 minutes until they start browning. Set mushrooms aside.Pour the remaining olive oil into the pot and add shallots and carrots.
  2. Season with salt and pepper. Cook for 7 minutes while stirring occasionally. Add garlic, thyme, paprika, tomato paste, and bay leaves to the pot. Cook for 1 more minute.
  3. Add mushrooms back to the pan and add in red wine and vegetable stock. Bring to a boil for 2 minutes. Reduce the heat and simmer for 25 minutes. Once cooked, stir in the arrowroot powder, and remove the bay leaves.
  4. Roll out puff pastry to the size of a pie dish. In a greased pie dish add mushroom filling to the dish. Top the dish with the puff pastry. Brush the pastry with non-dairy milk. Cut three vents to the center of the puff pastry.
  5. Cook for 25 minutes until pastry is golden brown. Sprinkle with fresh parsley & enjoy.