Hearty Vegan Mushroom Pot Pie
Ingredients
- 2 cups mushrooms
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 celery stalk
- 1 cup vegetable broth
- 1/2 cup almond milk
- 2 tablespoons flour
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 vegan pie crust
Preparation
Preheat the oven to 375 degrees Fahrenheit
Chop the onion, garlic, carrot, and celery
Sauté the onion, garlic, carrot, and celery in a skillet with a little oil until softened
Add the mushrooms and cook until they release their liquid and it evaporates
Stir in the flour and cook for one minute
Gradually whisk in the vegetable broth and almond milk until smooth
Bring to a simmer, stirring constantly, until the mixture thickens
Stir in the thyme, rosemary, salt, and pepper
Simmer for a few more minutes until the filling is thickened to a gravy consistency
Pour the filling into a pie dish
Place the vegan pie crust over the top, crimping the edges to seal
Cut a few slits in the top of the crust for steam
Bake for 25 to 30 minutes until the crust is golden brown and the filling is bubbly
Let cool for 10 minutes before serving
