Looking for the perfect vegan main for Thanksgiving? This year Eat the Change is celebrating the holidays with a plant-based spread! This pot pie uses an assortment of fresh mushrooms and our Maple Mustard jerky to create the ultimate comfort food that will wow your friends and family.
Mushroom Pot Pie
- ½ lb mixed mushrooms, sliced
- 1 pouch Eat The Change Maple Mustard Mushroom Jerky
- 1 cup vegetable stock, (236ml)
- 1 bay leaf
- 1 tablespoon sunflower oil
- 2 tablespoon vegan butter
- 1 spanish onion, small diced
- 1 carrot, small diced
- 3 garlic cloves, sliced
- 4 tablespoons all-purpose flour
- 1 cup coconut milk
- 2 teaspoon fresh thyme leaves, (2g)
- 1 pinch nutmeg, ground
- tt salt and pepper
- 1 cup green pea, thawed out
- 1 sheet vegan puff pastry
- vegan egg wash
- ½ teaspoon maple syrup
- 2 teaspoon coconut milk
Preheat your oven to 400°f
Heat the oil in a pot and add the sliced mushrooms and Maple Mustard Mushroom Jerky. Cook on medium heat for about 5 minutes until the mushrooms start to lose moisture and brown. Remove from the pot and set aside. Reduce heat to low and add the vegan butter, chopped carrot, onion and garlic. Cook on low heat until the onions start to brown. Gradually add the flour, stirring quickly to break up any lumps. Cook for about 2 minutes.
Stir in the vegetable stock, bay leaf, coconut milk, cooked mushrooms, green peas, thyme, nutmeg and salt and pepper to taste. Continue to cook on low heat for 5 minutes, stirring occasionally.
Get a puff pastry sheet and roll it out to a 9-inch/22cm circle at about ¼ inch/6mm thick. No need to trim the edges. Cover the filling with the pastry sheet and tuck under the edges. Make 3 slits in the top with a knife for air vents. Combine the maple syrup and coconut milk and brush the pastry with the mixture to help it brown while cooking. Bake for 25 to 30 minutes until the top of the pastry is golden brown. Enjoy! ☺️