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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Vegan Mushroom Pie

    Published: Dec 20, 2021 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    The best vegan mushroom pie with green peas! This flavorful recipe features a hearty mushroom and vegetable filling, and a flaky homemade crust, making a perfect centrepiece for any occasion.

    Vegan mushroom pie

    Some recipes never get old, and this vegan mushroom pie is certainly one of them. I first created it as a main course option for a plant based Christmas, but I think I'll be making it over and over again for months to come. It's seriously that good! If you love hearty, savory vegan dishes, this one's the perfect one for you.

    The concept of making a pie from scratch at home may seem intimidating, but don't worry - this one's perfect even for a total beginner. You need just simple ingredients, and by closely following the recipe, you'll succeed every time. And the final result is gourmet in taste and appearance alike!

    Vegan mushroom pie with peas

    How to make a vegan mushroom pie

    Make the pie crust

    Making a pie crust from scratch is a lot easier than it seems. Firstly, to a mixing bowl, add flour and plant based milk. Then, add olive oil and salt, and stir until a dough forms.

    Ingredients for vegan pie crust
    Vegan dough in a mixing bowl
    Vegan pie crust

    Cover and set aside on a floured surface for 10 minutes, then roll it out into a rectangle around ½ inch in thickness. It’s now ready to be used for the mushroom pie.

    Make the mushroom filling

    Firstly, heat some olive oil in a pot over a medium-high heat. Add onions and garlic, and cook for 5 minutes, until softened. Now add the mushrooms and cook for 5 minutes more.

    Mushrooms in a frying pan
    Vegan mushroom sauce in a frying pan
    Vegan mushroom and pea sauce in a frying pan

    Next, add vegan butter, flour, salt, cumin, paprika, and garlic powder. Stir continuously for 1-2 minutes, until thickened, then gradually pour in the plant based milk, around ¼ cup at a time.

    Once you've added all the milk, stir in the green peas, remove from the heat and set aside. The filling is now ready.

    Assemble and bake

    Preheat the oven to 350 degrees F/180 degrees C. Pour the mushroom filling into a rectangular baking dish, and add the crust on top. Bake for 30-35 minutes, until the crust is lightly golden brown in color. Allow to cool for 5 minutes, then serve.

    Mushroom and pea pie filling
    Mushroom pie before baking
    Mushroom pie with homemade crust

    Recipe tips and susbtitutions

    Flour: you can use gluten-free flour for the filling and achieve similar results. I have not tried it for the crust, but if you give it a try, let me know how it turns out!

    Vegetables: feel free to add any other vegetables of your choice to the filling, sautéing them together with the mushrooms.

    Vegan pie with mushrooms and peas

    The filling: once you've added the plant based milk, remove it from the heat quickly to prevent the filling from overcooking.

    Vegan mushroom pie with peas

    The dough: the dough should feel soft, but not sticky. If it feels too sticky and doesn't roll out easily, add extra flour.

    How to store and freeze vegan mushroom pie

    This vegan mushroom pie is great for making ahead of time. You can keep any leftovers in the fridge in an airtight container for up to 4 days, reheating in the microwave when ready to serve.

    It's also a great freezer-friendly meal. Freeze in freezer-friendly containers or as individual portions in ziplock bags for up to 2 months. Allow to thaw fully in the fridge before reheating in the microwave.

    Mushroom and pea pie with olive oil crust

    Other vegan pie recipes

    • My vegan butternut squash pot pie is comfort food at its best.
    • You'll also love my vegan pot pie with jackfruit.
    • Piroshki are individual-sized pies that are super flavorful.
    • For a sweet option, try vegan pumpkin pie.
    Vegan mushroom and pea pie

    If you give this vegan mushroom pie recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating. I'd love to hear from you!

    Vegan Mushroom Pie

    The best vegan mushroom pie with green peas! This flavorful recipe features a hearty mushroom and vegetable filling, and a flaky homemade crust, making a perfect centrepiece for any occasion.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    0 minutes
    Total Time: 55 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: earth of maria, Flour, green peas, Mushrooms, to move
    Servings: 4 servings
    Calories: 632kcal
    Author: Oh My Veggies

    Equipment

    • Mixing bowl
    • Rolling Pin
    • Frying pan
    • Conventional oven
    • Baking dish

    Ingredients

    For the dough

    • 2 cups flour
    • ½ cup plant based milk
    • ½ cup olive oil

    For the filling

    • 1 tbsp olive oil
    • 1 large onion diced
    • 2 cloves garlic minced
    • 12 oz mushrooms chopped
    • 1 tbsp vegan butter
    • ¼ cup flour
    • 1 tsp salt
    • ½ tsp cumin
    • ½ tsp paprika
    • ½ tsp garlic powder
    • 1 ½ cups plant based milk
    • 1 cup green peas
    US Customary - Metric

    Instructions

    Make the crust

    • To a mixing bowl, add flour and plant based milk. Then, add olive oil and stir until a dough forms.
      2 cups flour, ½ cup plant based milk, ½ cup olive oil
    • Cover and set aside on a floured surface for 10 minutes, then roll it out into a rectangle around ½ inch in thickness. It’s now ready to be used for the mushroom pie.

    Make the filling

    • Heat some olive oil in a pot over a medium-high heat. Add onions and garlic, and cook for 5 minutes, until softened. Now add the mushrooms and cook for 5 minutes more.
      1 tbsp olive oil, 1 large onion, 2 cloves garlic, 12 oz mushrooms
    • Add vegan butter, flour, salt, cumin, paprika, and garlic powder. Stir continuously for 1-2 minutes, until thickened, then gradually pour in the plant based milk, around ¼ cup at a time.
      2 cloves garlic, 1 tbsp vegan butter, ¼ cup flour, 1 tsp salt, ½ tsp cumin, ½ tsp paprika, 1 ½ cups plant based milk, ½ tsp garlic powder
    • Once you've added all the milk, stir in the green peas, remove from the heat and set aside.
      1 cup green peas

    Assemble and bake

    • Preheat the oven to 350 degrees F/180 degrees C.
    • Pour the mushroom filling into a rectangular baking dish, and add the crust on top. Bake for 30-35 minutes, until the crust is lightly golden brown in color. Allow to cool for 5 minutes, then serve.

    Video

    Notes

    To store in the fridge: keep any leftovers in the fridge in an airtight container for up to 4 days, reheating in the microwave when ready to serve.
    To store in the freezer: freeze in freezer-friendly containers or as individual portions in ziplock bags for up to 2 months. Allow to thaw fully in the fridge before reheating in the microwave.

    Nutrition

    Calories: 632kcalCarbohydrates: 67gProtein: 13gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gSodium: 777mgPotassium: 511mgFiber: 6gSugar: 6gVitamin A: 538IUVitamin C: 20mgCalcium: 187mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « 40+ Vegan Christmas Recipes
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    Christmas Recipes, Earth of Maria, Holiday Recipes, Nut Free Vegan Recipes, Soy Free Vegan Recipes, Thanksgiving Recipes, Vegan Baking, Vegan Dinner Recipes, Vegan Pies And Pastries, Vegan Recipes, Vegetarian Recipes Dough, Flour, Green peas, mushrooms

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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