Vegan Mushroom Pie with Biscuits: A Comforting, Plant-Based Delight

ByNoah

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If you’re craving a hearty, satisfying meal that’s both delicious and nutritious, vegan mushroom pie with biscuits is the perfect dish. This cozy recipe is a plant-based twist on a classic comfort food, combining a rich, savory mushroom filling with fluffy, golden-brown biscuits. Whether it’s a chilly evening or a special occasion, this dish is sure to impress vegans and non-vegans alike.

Why This Recipe is a Must-Try

  1. Rich in Nutrients: Mushrooms are a powerhouse of vitamins, minerals, and antioxidants, while the plant-based biscuits provide fiber and whole grains.
  2. Unmatched Flavor: The umami-rich mushroom filling, combined with the tender, flaky biscuits, creates a taste experience that’s both indulgent and wholesome.
  3. Eco-Friendly: Choosing plant-based ingredients reduces your carbon footprint and supports sustainable eating.
  4. Versatile: Perfect as a main dish for dinner, a potluck favorite, or a make-ahead meal for busy weeknights.
  5. Customizable: This recipe can easily be adapted for gluten-free or nut-free diets, ensuring it suits a variety of dietary needs.

Ingredients

For the Mushroom Filling:

  • 2 tablespoons olive oil or vegan butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 lb (450g) cremini or button mushrooms, sliced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 2 cups vegetable broth
  • 1 cup unsweetened plant-based milk (e.g., oat or soy)
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

For the Biscuits:

  • 2 cups all-purpose flour (or whole wheat flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup vegan butter, chilled and cubed
  • 3/4 cup unsweetened plant-based milk (e.g., almond or cashew), plus extra for brushing

Cooking Time

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes

Equipment Needed

  • Large skillet
  • Mixing bowls
  • Whisk
  • Pastry cutter or fork
  • Baking dish (9×13 inches)
  • Oven

Step-by-Step Instructions

Prepare the Filling:

  1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until softened, about 3-4 minutes.
  2. Cook Vegetables: Add mushrooms, carrots, and celery to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and most of the moisture from the mushrooms has evaporated.
  3. Thicken the Filling: Sprinkle flour over the vegetables and stir well to coat. Gradually add vegetable broth and plant-based milk, whisking continuously to avoid lumps.
  4. Season: Stir in tamari, thyme, rosemary, smoked paprika, salt, and pepper. Simmer for 5-7 minutes until the filling thickens. Remove from heat and transfer to a baking dish.

Make the Biscuits:

  1. Mix Dry Ingredients: In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  2. Cut in Butter: Add the vegan butter and use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs.
  3. Add Milk: Gradually stir in plant-based milk until a soft dough forms. Do not overmix.
  4. Shape Biscuits: Roll out the dough to about 1-inch thickness and cut into rounds using a biscuit cutter or the rim of a glass.
  5. Top the Pie: Arrange the biscuits on top of the mushroom filling in the baking dish. Brush the tops with additional plant-based milk.

Bake:

  1. Preheat the oven to 400°F (200°C).
  2. Bake the pie for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  3. Let cool for 5 minutes before serving.

Expert Tips

  • Mushroom Varieties: Mix different types of mushrooms, such as shiitake or portobello, for added depth of flavor.
  • Biscuit Fluffiness: Ensure your vegan butter is cold to create flaky layers in the biscuits.
  • Reheating: Warm leftovers in the oven at 350°F (175°C) for 10-15 minutes to restore the biscuits’ texture.

Storage Advice

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze, cool completely and wrap tightly. Reheat from frozen at 375°F (190°C) for 20-25 minutes.

Variations

  1. Gluten-Free: Use a gluten-free flour blend for both the filling and the biscuits.
  2. Nut-Free: Choose a nut-free plant-based milk, such as oat or rice milk.
  3. Herbaceous Twist: Add fresh parsley or dill to the biscuit dough for extra flavor.

Nutritional Information (Per Serving)

  • Calories: 280
  • Protein: 6g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Sugars: 3g
  • Fat: 10g
  • Sodium: 480mg

Join the Conversation

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