Vegan Mushroom Pot Pie
Hearty mushroom and vegetable potpie with aromatic thyme and creamy arrowroot sauce. Perfect comfort food!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wherethefoodcomesfrom.com.
Cooking tools:
- Pie dish
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Rolling pin
- Pastry brush
- Wooden spoon
- Spoon
- Mixing bowl
- Saucepan
- Colander
- Kitchen timer
- Fork
- Paring knife
- Spatula
- Ladle
- Aluminum foil
- Plate
- Serving platter
Ingredients
- 16 ounces Highline® Portabella Mushrooms, (chopped)
- 16 ounces Highline® Mini Bella Mushrooms, (chopped)
- 2 tablespoons olive oil, (divided)
- 3 large shallots, (chopped)
- 3 medium carrots, (sliced)
- 3 cloves garlic, (minced)
- 1 tablespoon thyme leaves, (minced)
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 tablespoons arrowroot powder
- 1 sheet vegan puff pastry, (thawed)
- 2 tablespoons unsweetened almond milk
- salt
- pepper
- fresh parsley, for garnish
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