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    Home » main course

    Vegan Mushroom Pot Pie with Sweet Potato Crust

    Published: Oct 29, 2019 · Modified: Dec 4, 2023 by Richa 45 Comments

    Jump to Recipe   Print Recipe

    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 

    Our Vegan Mushroom Pot Pie in green and blue baking dishes

    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.

    Our Vegan Mushroom Pot Pie in green and blue baking dishes on a baking sheet

    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.

    Ingredients for Our Vegan Mushroom Pot Pie in bowls

    Onions in a white skillet

    onion and mushrooms in a white skillet

    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.

    Mushrooms with sauces and herbs in a white skillet

    Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully. Preheat the oven to 375 deg F (190 C)

    Chard added to the white skillet with our Mushroom Pot pie filling


    Cannellini beans added to a white skillet

    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.

    Our Vegan Mushroom Pot Pie in green and blue baking dishes

    Our Vegan Mushroom Pot Pie in green and blue baking dishes

    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

    Our Vegan Mushroom Pot Pie in green and blue baking dishes

    More Casseroles and Bakes from the blog

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    Our Vegan Mushroom Pot Pie in white bowl

    Recipe Card

    Our Vegan Mushroom Pot Pie in green and blue baking dishes on a baking sheet
    Print Recipe
    5 from 15 votes

    Vegan Mushroom Pot Pie with Sweet Potato Crust

    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
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Main Course
    Cuisine: American
    Keyword: mushroom gravy pot pie
    Servings: 4
    Calories: 179.65kcal
    Author: Vegan Richa

    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

    Oil-free: Use broth for sauteing. Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper. 
    Soy-free: Use coconut aminos instead of soy sauce or use 1/3 cup wine 
    Variations:
    Top the filling with vegan puff pastry or pie crust for a decadent pie. Or make the just filling on stove top and serve over mashed potatoes or veggies.
    Nutrition is for 1 serve

    Nutrition

    Nutrition Facts
    Vegan Mushroom Pot Pie with Sweet Potato Crust
    Amount Per Serving
    Calories 179.65 Calories from Fat 35
    % Daily Value*
    Fat 3.94g6%
    Saturated Fat 0.47g3%
    Sodium 438.49mg19%
    Potassium 758.63mg22%
    Carbohydrates 34.23g11%
    Fiber 8.66g36%
    Sugar 7.39g8%
    Protein 9.03g18%
    Vitamin A 8311.65IU166%
    Vitamin C 23.05mg28%
    Calcium 102.8mg10%
    Iron 3.55mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Sue

      January 11, 2023 at 12:29 am

      5 stars
      I’ve made this several times now and have now settled on making the mushrooms and bean mixture and serving alongside mashed sweet potatoes. It’s quick and delicious – everyone loves it. Thank you Richa.

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:50 pm

        Yummy!

        Reply
    2. Sash

      November 23, 2022 at 1:20 pm

      Would sherry work instead of wine or soy? Also, would I still use balsamic vinegar with the sherry?

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:30 pm

        Sherry is quite sweet, so while you technically can use it I wouldn’t recommend doing so. If you do use sherry, I would skip the balsamic.

        Reply
    3. Celia

      November 24, 2021 at 10:12 pm

      5 stars
      Made this for lunch today. Very tasty!
      We love baked onions and I topped the dish with chopped onions. This went rather well and still looked nice.
      I had to use butter beans (not my favourite, but it was the only can of beans left in the pantry). I think they are a bit too large and I shall make this dish again with smaller white beans.

      Reply
      • Vegan Richa Support

        November 25, 2021 at 6:54 pm

        good way to clean up the pantry

        Reply
    4. Luke 37

      December 12, 2020 at 11:05 pm

      5 stars
      Amazing. These are the best vegan recipes I’ve found

      Reply
    5. Michelle

      October 14, 2020 at 3:49 am

      5 stars
      I really enjoyed this recipe! I used extra herbs and balsamic and served over rice. Will make again!

      Reply
      • Richa

        October 14, 2020 at 2:23 pm

        Awesome

        Reply
    6. Susan in Peckham

      September 09, 2020 at 12:23 pm

      5 stars
      This was really delicious! The broth was very flavoursome but didn’t thicken as I had expected….I used the whole wheat flour option (I eyeballed the amount so perhaps I didn’t use the full amount). I will try the corn starch option next time (there will be a next time!)
      Only modifications were to use butter beans (that’s what I had on hand) and a little squirt of siracha for a bit of heat.
      Thank you Richa

      Reply
      • Vegan Richa Support

        September 09, 2020 at 9:43 pm

        sounds great! yes, thickeners should be measured

        Reply
    7. cindy black

      July 17, 2020 at 4:44 pm

      Didn’t do it for me. Much prefer the original pot pie on this website. That ones 10/10

      Reply
      • Anne

        November 15, 2022 at 10:29 am

        5 stars
        This was amazing! I didn’t have stock powder so I added 1.5 tablespoons of vegan gravy powder and omitted the thickener and it came out great! Served with Cous Cous and a salad

        Reply
        • Vegan Richa Support

          November 16, 2022 at 9:49 am

          Awesome!

          Reply
    8. Heena

      June 14, 2020 at 3:11 pm

      Easy to follow recipe, this is great comfort food!

      Reply
    9. Brenda

      June 03, 2020 at 8:15 am

      5 stars
      I was blown away on how good this was . The mushroom gravy that it made was creamy and delicious I added wine to my gravy. You can pretty much add whatever vegetable you have around . I put fresh zucchini , frozen Lima beans, spinach and mushrooms ,that what makes the dish so special. I added wine, garlic, and olive oil to mushrooms . I also used the sweet potato crust. Incredibly delicious ! My husband love it too he couldn’t believe that it was meat free.

      Reply
      • Vegan Richa Support

        June 03, 2020 at 12:46 pm

        wow – that’s great ! thank you

        Reply
    10. Texwaiian

      December 29, 2019 at 7:24 pm

      5 stars
      My 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.

      Reply
      • Richa

        December 30, 2019 at 10:08 am

        awesome!

        Reply
    11. Skinny Cat

      December 04, 2019 at 2:26 pm

      Do you think black beans would work??

      Reply
      • Richa

        December 04, 2019 at 6:37 pm

        thy might overpower the gravy flavor a bit. but overall should work fine

        Reply
    12. Cricket

      November 26, 2019 at 9:26 pm

      Maybe 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!

      Reply
      • Richa

        November 26, 2019 at 9:48 pm

        Scroll 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.

        Reply
        • Cricket

          November 26, 2019 at 9:57 pm

          Ohhhhhh derp!! Found it. Thank you!

          Reply
    13. Patti

      November 20, 2019 at 9:07 pm

      5 stars
      Delicious. 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!

      Reply
      • Richa

        November 20, 2019 at 10:46 pm

        awesome!

        Reply
    14. Maneesha

      November 19, 2019 at 10:04 am

      5 stars
      Soo 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!

      Reply
      • Richa

        November 19, 2019 at 12:14 pm

        awesome!

        Reply
    15. katy

      November 15, 2019 at 12:26 pm

      Do you think this would be good topped with delicata squash slices instead of the sweet potato? I’m obsessed with delicata 🙂

      Reply
      • Richa

        November 15, 2019 at 12:50 pm

        yes! should work just fine

        Reply
    16. Teresa

      November 13, 2019 at 6:28 am

      This 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!

      Reply
      • Richa

        November 13, 2019 at 11:27 am

        Aweesome! you would have to precook the wild rice and mix in.

        Reply
    17. Janet

      November 09, 2019 at 10:59 pm

      5 stars
      I used parsnips on top. It was a big hit!

      Reply
      • Richa

        November 10, 2019 at 12:17 am

        awesome!

        Reply
    18. Mary in Maryland

      November 05, 2019 at 3:55 pm

      5 stars
      Made 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.

      Reply
      • Richa

        November 05, 2019 at 5:45 pm

        Awesome!!

        Reply
    19. Jessi Summers

      November 03, 2019 at 7:07 pm

      5 stars
      Huge 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!

      Reply
      • Richa

        November 03, 2019 at 9:42 pm

        awesome!

        Reply
    20. Jessi Summers

      November 02, 2019 at 6:52 am

      Hi there, I’m intrigued but don’t have ramekins. How would you suggest adapting for making this in a casserole dish instead?

      Reply
      • Jessi Summers

        November 02, 2019 at 6:53 am

        Please delete, I missed the note in the recipe. Sorry!

        Reply
    21. Emily

      October 30, 2019 at 4:01 pm

      5 stars
      Made it with some spinach. It was awesome!

      Reply
      • Richa

        October 30, 2019 at 7:38 pm

        awesome!

        Reply
    22. Haley

      October 29, 2019 at 7:42 am

      5 stars
      Hi!. The article was wonderful. It seems too much lovely. I Will try it as soon as possible.

      Reply
    23. Sue

      October 29, 2019 at 7:24 am

      This speaks to me… Sweet potatoes and mushrooms!!! I’m sure we’ll be eating this soon. Thanks Richa.

      Reply
      • Richa

        October 29, 2019 at 11:24 am

        its filled with umami and herbs and goodness!

        Reply

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