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  • Writer's pictureDebbie Marsh

Oyster Mushroom and Sweet Potato Pot Pie

Vegan Oyster Mushroom and Sweet Potato Pot Pie: A Simple Kitchen Adventure Inspired by a Classic Craving

oyster mushroom and sweet potato pie

The other day, my husband was craving a classic lunch – chicken pot pie and gravy. I had him covered with his favorite store-bought organic classic by Blake. As for me, well, I decided to get a bit creative on the spot and whip up my very own vegan pot pie. No big plan, just a spontaneous kitchen adventure. Join me as we dive into making this personal-sized delight with oyster mushrooms, sweet potatoes, and a medley of tasty flavors. Let's keep it simple and enjoy the process!


homemade pot pie

Oyster Mushroom and Sweet Potato Pot Pie Recipe:

For the Crust:
Ingredients:
  • 1/2 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 cup unsalted vegan butter, cold and cut into small cubes

  • 1.5 to 2 tablespoons ice water

Instructions:

  1. In a large mixing bowl, combine flour and salt.

  2. Add cold, cubed vegan butter and work it into the flour until it resembles coarse crumbs.

  3. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.

  4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.


For the Filling:
Ingredients:
  • 1 cup oyster mushrooms, chopped

  • 1/2 cup sweet potato, chopped

  • 1/2 cup carrots, diced

  • 1/2 cup peas

  • 1/4 cup celery, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 2 tablespoons all-purpose flour

  • 1 cup vegetable broth

  • 1/2 cup coconut milk

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon umami seasoning

  • 1 teaspoon all herb seasoning

  • Salt and pepper to taste

  • 2 tablespoons vegan butter


Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. In a skillet, sauté garlic in olive oil until softened.

  3. Add sweet potato, carrots, oyster mushrooms, peas, and celery. Cook until mushrooms release their moisture.

  4. Sprinkle flour over the vegetables, stir well, and cook for 1-2 minutes.

  5. Gradually add vegetable broth and coconut milk while stirring continuously to avoid lumps.

  6. Season with Old Bay, umami, all herb seasoning, salt, and pepper. Simmer until the mixture thickens.

  7. Stir in vegan butter until melted.


Assembly:

  1. Roll out the chilled dough for the bottom crust and line your personal-sized baking dish.

  2. Pour the mushroom and vegetable filling into the crust.

  3. Roll out another portion of the dough for the top crust, covering the filling.

  4. Seal the edges and make slits on the top crust for ventilation.

  5. Bake for 35-40 minutes or until the crust is golden brown.


Nutrition Facts (per serving): (Assuming 4 servings)

  • Calories: 380

  • Total Fat: 24g

    • Saturated Fat: 10g

  • Cholesterol: 0mg

  • Sodium: 580mg

  • Total Carbohydrates: 38g

    • Dietary Fiber: 4g

    • Sugars: 3g

  • Protein: 5g


Serve with a side salad or roasted vegetables for a complete meal.


Storage Recommendations:
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • To freeze, wrap the unbaked assembled pie in plastic wrap and aluminum foil. Thaw in the refrigerator before baking.


Enjoy your flavorful Vegan Oyster Mushroom and Sweet Potato Pot Pie! 🌱✨



Health Highlights:
  • Oyster Mushrooms: Low-calorie and rich in nutrients, including B vitamins, vitamin D, and minerals like iron and zinc. Packed with antioxidants to combat oxidative stress.

  • Sweet Potatoes: A nutrient powerhouse with high vitamin A content for eye and immune health. Rich in fiber for digestive support and antioxidants for overall well-being.

  • Carrots: High in beta-carotene, supporting vision and offering antioxidant benefits for overall health.

  • Peas: Plant-based protein source with additional fiber content for digestive health.

  • Celery: Low-calorie, hydrating vegetable with potential benefits for weight management.

  • Garlic: Known for antimicrobial properties and anti-inflammatory effects, contributing to immune health.

  • Coconut Milk: Contains medium-chain triglycerides (MCTs) and provides essential nutrients like vitamins C, E, B vitamins, and minerals such as iron and magnesium.

  • Vegan Butter: Plant-based fats for heart health and cholesterol-free, contributing to a heart-healthy option.


Enjoy this impromptu Vegan Oyster Mushroom and Sweet Potato Pot Pie – a simple lunch request turned tasty vegan experiment. No need for a fancy script; the best recipes often emerge from spontaneous kitchen adventures. Whether you're a seasoned plant-based chef or a kitchen explorer, this recipe is all about easy, delicious cooking. Grab your ingredients, have fun, and savor every bite.


Disclaimer: Please note that nutritional values are approximate and may vary based on specific ingredients and serving sizes. Additionally, individual dietary preferences and health conditions may influence your choice of ingredients. Always check product labels to ensure they align with your dietary requirements.


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