Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free Jump to Recipe
This pot pie brings together all my favorite flavors. Caramelized onion and mushroom, earthy balsamic vinegar, herbs, and a crisp sweet potato topping!
I like to make individual portions, but you can easily make one large dish. The pot pie can be made without gluten or grain and can be made without oil as well. Use other greens of choice and change up the topping for variation. Top with vegan puff pastry for a decadent pie. Or just make the filling and serve over mashed potatoes or veggies. The mushroom bean filling is a mix of savory mushroom gravy and beans and works amazingly with mashed veggies as well.
Ingredients for Mushroom Pot Pie
For the Mushroom gravy Bean filling you need
- onion, garlic, mushrooms. Use white or a mix of mushrooms.
- fresh herbs such as rosemary or thyme or both
- balsamic vinegar and soy sauce for the earthy flavor
- flour or starch for thickening
- Chard or greens of choice or omit
- cannellini or white beans or other beans of choice or use lentils
For the sweet potato topping you need
- Sweet potatoes, or use potatoes
- oil, salt, pepper and rosemary
How to make Vegan Mushroom Pot Pie with Step Pictures
Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins. Add in the herbs and pepper and mix for a few seconds to infuse the oil.
Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.
Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.
Add the flour and mix in. (If using starch, mix with 1/4 cup stock and add at next step when the stock is boiling). Add the stock and mix well.
Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully. Preheat the oven to 375 deg F (190 C)
Transfer the mixture to baking ramekins. Cover with sliced sweet potato. Overlap the potatoes as they will shrink. Drizzle olive oil, salt, pepper and herbs of choice.
Bake at 375 deg F for 35 mins.
Can I make this gluten-free?
Yes, use rice flour or cornstarch or arrowroot starch to thicken instead of whole wheat flour
Can I add vegetables to the pot pie?
Yes, add seasonal root veggies, carrots, zucchini, fennel, golden beet etc. Cook until al dente. Add more herbs and salt for thee increased volume.
Can I use puff pastry or pie topping.
Yes, you can convert this into regular pot pie with puff pastry or pie crust. Add cut outs or whole sheet and bake until golden
How long can I store this Mushroom pot pie?
The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.
If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweeet potato crust or other crust of choice and bake for 35 mins or until golden.
Can I make this Oil-free?
Yes, Use broth for sauteing.
For the topping: Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper.
Can I make the mushroom pot pie without soy?
Yes, Use coconut aminos instead of soy sauce or use 1/3 cup wine
More Casseroles and Bakes from the blog
- BBQ Veggie Lentil Farro Cauliflower Bake
- Vegan Veggie Lasagna
- Lentil Rice Casserole with Chickpea Dumplings – so fun
- Quinoa Black Bean Casserole with Cheddar Cream Sauce Hearty
- Nacho Mac and Cheese Bake with Tempeh “meat” – Wow!
- Spinach Florentine Bake
- Cauliflower Alfredo Spinach Artichoke Lasagna.
- Lasagna Bolognese
- Ziti Cheddar Bake with Crisp Brussels Sprouts Easy!
Vegan Mushroom Pot Pie with Sweet Potato Crust
Ingredients
Mushroom gravy pot pie filling:
- 1 tsp oil or 2 tbsp broth
- 1 cup (160 g) chopped onion
- 3 garlic cloves , minced
- 2 tbsp minced fresh rosemary and thyme or 2 tsp dried, I like 1.5 tsp rosemary and 1/2 tsp thyme
- 1/4 tsp fresh black pepper
- 1 lb (453.59 g) mixed mushrooms , thinly sliced
- 1/4 tsp salt
- 1.5 tbsp balsamic vinegar
- 2 tsp soy sauce , tamari for gluten-free
- 5 chard leaves stems removed and finely chopped, or use spinach (or omit if you dont like greens in pot pie :))
- 2 tbsp wheat flour or cornstarch for thickening
- 1.5 cup (354.88 ml) veggie broth or water
- 1 1/4 cup (223.75 g) cooked cannellini beans or other white beans
Crust:
- 1 medium sweet potato thinly sliced , or use yukon gold/russet potato
- 2 tsp olive oil
- salt and pepper to taste
- 1 tsp fresh rosemary or 1/2 tsp dried or other herbs of choice
Instructions
- Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins.
- Add in the herbs and black pepper and mix for a few seconds to infuse the oil. Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.
- Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.
- Add the flour and mix in. (If using starch, mix starch with 1/4 cup water and add at next step when the stock is boiling). Add the veggie broth and mix well.
- Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully with salt, herbs.. Preheat the oven to 375 deg F (190 C)
- Transfer the mixture to 3 or 4 baking ramekins or one 9 by 9 inch or larger baking dish. Cover the mushroom bean mixture with sliced sweet potato. Overlap the potatoes as they will shrink.
- Brush olive oil on the sweet potato,, sprinkle salt, pepper and herbs of choice.
- Bake at 375 deg F for 35 mins or until the sweet potato slices are tender in the middle. If thy are crisping up too much, cover the dish/dishes with parchment for the last 10 mins.
- Store: The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweet potato crust or other crust of choice and bake for 35 mins or until golden.
Notes
Nutrition
Sue says
October 29, 2019 at 7:24 amThis speaks to me… Sweet potatoes and mushrooms!!! I’m sure we’ll be eating this soon. Thanks Richa.
Richa says
October 29, 2019 at 11:24 amits filled with umami and herbs and goodness!
Haley says
October 29, 2019 at 7:42 amHi!. The article was wonderful. It seems too much lovely. I Will try it as soon as possible.
Emily says
October 30, 2019 at 4:01 pmMade it with some spinach. It was awesome!
Richa says
October 30, 2019 at 7:38 pmawesome!
Jessi Summers says
November 2, 2019 at 6:52 amHi there, I’m intrigued but don’t have ramekins. How would you suggest adapting for making this in a casserole dish instead?
Jessi Summers says
November 2, 2019 at 6:53 amPlease delete, I missed the note in the recipe. Sorry!
Jessi Summers says
November 3, 2019 at 7:07 pmHuge hit! I used a russet potato instead of sweet potatoes, and it smelled heavenly while making it and tasted fantastic while eating it. I might swap the beans for lentils next time just to disguise them a bit more for my fiance who’s not big on beans. I really loved this!
Richa says
November 3, 2019 at 9:42 pmawesome!
Mary in Maryland says
November 5, 2019 at 3:55 pmMade it without the greens (shopping tomorrow). Used two glass bread pans so it can be easily stored for a second night’s dinner. Fabulous gravy. I’ll use this dish for the Christmas potluck at meeting.
Richa says
November 5, 2019 at 5:45 pmAwesome!!
Janet says
November 9, 2019 at 10:59 pmI used parsnips on top. It was a big hit!
Richa says
November 10, 2019 at 12:17 amawesome!
Teresa says
November 13, 2019 at 6:28 amThis was out of this world delish! I cooked my own mayocoba beans and added a handful of frozen spinach. The umami of this is incredible. Will consider it for holiday fare. I wonder what a handful of wild rice would be like in the mix??? Thank you Richa, your recipes are wonderful, keep ’em coming!
Richa says
November 13, 2019 at 11:27 amAweesome! you would have to precook the wild rice and mix in.
katy says
November 15, 2019 at 12:26 pmDo you think this would be good topped with delicata squash slices instead of the sweet potato? I’m obsessed with delicata 🙂
Richa says
November 15, 2019 at 12:50 pmyes! should work just fine
Maneesha says
November 19, 2019 at 10:04 amSoo delish!! I love that it is both vegan and grain free! Such a winner dinner! I added carrots instead of the chards – turned out beautifully!
Richa says
November 19, 2019 at 12:14 pmawesome!
Patti says
November 20, 2019 at 9:07 pmDelicious. My husband and I both loved it. Textures and flavors are just lovely. I’m so happy I tried this because I don’t think I would have thought to combine the ingredients in this way. Thanks so much!
Richa says
November 20, 2019 at 10:46 pmawesome!
Cricket says
November 26, 2019 at 9:26 pmMaybe I’m missing something or it’s lost in formatting since I’m viewing on mobile….but it doesn’t seem to show what AMOUNTS of each ingredient goes into the recipe. How many mushrooms, how much balsamic, etc. And for the cannellini beans, should they be dry or canned? Thank you!
Richa says
November 26, 2019 at 9:48 pmScroll all the way down for the full recipe. The first list is for extra information about the ingreedients such as why the ingredient and what substitutees can be used etc.
Cricket says
November 26, 2019 at 9:57 pmOhhhhhh derp!! Found it. Thank you!
Skinny Cat says
December 4, 2019 at 2:26 pmDo you think black beans would work??
Richa says
December 4, 2019 at 6:37 pmthy might overpower the gravy flavor a bit. but overall should work fine
Texwaiian says
December 29, 2019 at 7:24 pmMy son and I made this tonight for Sunday dinner. A couple of the family members thought they hated mushrooms and had serious doubts about this dish; others were skeptical because it was vegan – all seven loved it and went back for seconds and thirds! I’m celiac so we made it gluten free. Other substitutions: used red wine instead of the vinegar and kale instead of the chard. Thanks so much for the recipe, Richa! Fyi, each of my sons got one of your cookbooks for Christmas.
Richa says
December 30, 2019 at 10:08 amawesome!