Mushroom Potato Pot Pie –

This creamy, cozy Mushroom Potato Pot Pie with tofu and onion, rosemary and sage makes the proper festive fall centerpiece entree. Make it for Thanksgiving or Christmas – or any outdated day in want of a one-plate surprise meal.

pot pie crust baked
Mushroom Potato Pot Pie filling
Mushroom Potato Pot Pie slice
slice of pot pie vegan

Vacation Centerpiece

If you’re nonetheless trying to find the proper plant-based vacation centerpiece or entree, a pot pie is a beautiful technique to go. Sitting on the desk it appears all fairly and stylish, these buttery ripples of crust simply begging to be sliced into!

And as soon as sliced the steamy heat insides don’t disappoint! Although there are many yummy fillings and veggies you could possibly use, right now’s pot pie makes use of potatoes, savory shiitake mushrooms and beneficiant chunks of tender tofu for added protein. You possibly can sub out the tofu for tempeh, beans and even lentils could be completely divine.

The spices and herbs of rosemary, sage and black pepper assist so as to add to that cozy vacation taste profile.

Mushroom Potato Pot Pie inside sliced

Filling Choices

As I discussed above, you’ll be able to mess around with the veggie fillings for this vegan pot pie.

Different yummy components so as to add or sub in may embrace:

  • candy potato
  • lentils
  • beans
  • fennel
  • brussel sprouts
  • tempeh
  • cranberries
  • peas
  • carrots
  • chopped kale
  • butternut squash
  • diced apple
  • celery
  • shallot
  • and extra!
creamy Pot Pie filling

Vegan Pot Pie

I fell in love with my cashew-based pot pie recipe way back and have been enjoying round with it ever since. A number of different recipes right here on the weblog that embrace the creamy cashew base..

At present’s Mushroom Potato Pot Pie suits in fairly effectively!

Mushroom Potato Pot Pie

Vegan Vacation Recipes

And don’t let this pot pie be the one do-it-yourself dish to grace your vacation desk! You may simply whip up a number of extra of my festive recipes. From cranberry sauce and mashed potatoes to candy potato rolls or the very best pumpkin pie ever.

Browse my vegan vacation recipes right here!

And for those who look intently, my inexperienced bean casserole has quite a lot of the identical flavors as this pot pie, so for those who love this recipe, positively give this casserole a glance!

Pot Pie Crust

Confession. The crust you see in these Mushroom Potato Pot Pie pictures isn’t do-it-yourself. I do know, I do know – I typically say how EASY it’s to DIY a pie crust. And it’s you probably have the time to make a little bit of a large number.

However this morning I used to be in the course of taking good care of a fussing child and attempting to make no less than one mug of espresso for somebody in the home, and do-it-yourself crust simply wasn’t taking place. However I used to be fairly stoked that I pulled off this recipe no less than! If I can do it amidst new mother chaos, you are able to do it amidst vacation chaos.

Rosalie and I on a calmer day… Extra fall pictures right here!

rosalie profile

So yeah, you’ll be able to completely DIY your crust. You are able to do a buttery pie crust (identical as you’ll for a candy recipe for pie) or you are able to do a biscuit pie crust. Each work fantastically! the biscuit crust may be very comparable, however possibly a bit simpler as a result of it isn’t anticipated to look elegant… extra rustic in form and look.

Vegan Biscuit recipe right here. Use this vegan biscuit dough because the crust! Merely dollop the biscuit dough on high of the filling. You don’t even want a backside layer of crust!

Or purchase a vegan crust. I used Wholly Healthful model.

And with that, right here is the recipe! Seize a fork and prepare for some cozy….

Mushroom Potato Pot Pie

Mushroom Potato Pot Pie

Creamy cashew base and stuffed with potatoes, mushrooms, tofu and vacation spices like sage and rosemary. That is a sublime and comfy centerpiece entree.

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Prep: 10 minutes

Prepare dinner: 45 minutes

Whole: 55 minutes

Servings: 8 servings


  • 3 Tbsp olive oil, additional virgin
  • 1 medium onion, diced
  • 2 cloves garlic, chopped – non-compulsory
  • 16 oz shiitake mushrooms, chopped
  • 1 Tbsp recent rosemary, chopped
  • half tsp floor sage
  • 16 oz tofu, agency, cubed
  • 2 cups potato, diced
  • 1 cup cashews, uncooked
  • 1 half cups water or veggie broth
  • 1/4 cup dietary yeast
  • half tsp salt
  • black pepper to style
  • 1 bunch parsley, flat leaf, finely chopped
  • 1 pie crust, vegan


  • Preheat oven to 415 levels. Put together or that vegan pie crust.

  • Carry a big pot of water to a boil. Add the potatoes. Par-boil for about 5 minutes, till tender. Whereas the potatoes are boiling, add the cashews to a strainer and submerge them within the boiling water simply sufficient so that they warmth up too – this may assist soften them.

  • Heat a skillet over medium warmth. Add the olive oil, onion and garlic. Saute for 2 minutes.

  • Add the shiitake mushrooms to the skillet. Saute for an additional Three minutes. Flip warmth to low and fold within the tofu, rosemary, sage, salt and pepper. Add the boiled potatoes over high, reserving one half cup of them for the creamy sauce.

  • In a blender: Add the boiled cashews, half cup of the potatoes, the dietary yeast and the water or broth. Notice: If utilizing water add an additional pinch of salt right here (or use tamari or soy sauce!) – don’t add salt if utilizing broth. Mix from low to excessive till silky clean.

  • In case your skillet is massive sufficient, you’ll be able to maintain the components within the skillet. If not, switch all of the skillet components to a big soup pot. Pour the cashew sauce over high and gently toss every thing collectively.

  • Fold within the parsley.

  • Lay the pie crust onto your pie dish. Pour int he filling and high along with your high layer pie crust. NOTE: If utilizing biscuit dough as an alternative, you’ll be able to skip the underside layer of crust and dollop the biscuit dough on high! Conventional pie crust will look extra elegant although, and slice extra simply.

  • BAke at 415 for twenty minutes, then decrease temperature to 350 to bake for an additional fifteen minutes.

  • Cool pie no less than ten minutes earlier than serving. Serve heat!


  • pie dish – deep

  • blender

  • skillet

  • massive soup pot

  • strainer

recipe creator: Kathy Patalsky

diet estimate | per serving

Energy: 314kcal | Carbohydrates: 23g | Protein: 12g | Fats: 21g | Saturated Fats: 4g | Sodium: 246mg | Potassium: 386mg | Fiber: 4g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 3mg

mushrooms, potatoes, tofu, vegan

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