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Description
A hearty vegan pot pie filled with mushrooms and white beans in a creamy sauce, topped with a flaky crust.
Ingredients
Scale
- 2 cups mushrooms, sliced
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 1 tbsp flour
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 sheet vegan pie crust
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in a pan until soft.
- Add mushrooms and cook until browned.
- Stir in flour, then slowly add vegetable broth and coconut milk.
- Mix in white beans, thyme, rosemary, salt, and pepper. Cook until thickened.
- Pour filling into a pie dish and cover with the pie crust.
- Bake for 25-30 minutes until the crust is golden.
Notes
- For extra flavor, add a splash of soy sauce.
- You can use puff pastry instead of pie crust.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg