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This vegan mushroom bourguignon pot pie is such a flavourful and cozy Winter meal. A rich red wine mushroom stew with garlic and thyme is topped with golden puff pastry. Ready in just under 2 hours, deeply flavourful, and so impressive looking! Mushroom Bourguignon, Mushroom Stew, Clean Eating Recipes, Cooking Recipes, Vegan Cooking, Veggie Recipes, Vegetarian Recipes, Vegan Holiday Recipes, B Recipe
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Recipe from
thefirstmess.com

Vegan Mushroom Bourguignon Pot Pie

11 ratings
· 2 hours · Vegetarian · Serves 6
thefirstmess
The First Mess | Vegan Dinner Recipes & Hearty Vegan Meals
114k followers
Ingredients
Produce
2 Bay leaves
3 Carrots, medium
454 g Cremini mushrooms
3 cloves Garlic
6 Portobello mushrooms caps
3 Shallots, large
1 tbsp Thyme, fresh leaves
Refrigerated
2 tbsp Non-dairy milk, unsweetened
Canned Goods
2 tbsp Tomato paste
1 cup Vegetable stock
Condiments
1 1/2 tbsp Olive oil or vegan butter
1 tbsp Tamari soy sauce
Baking & Spices
2 tbsp Arrowroot powder
1 Flour
1 tsp Paprika, smoked
1 Sea salt and ground black pepper
Bread & Baked Goods
1 thawed sheet Puff pastry, vegan
Beer, Wine & Liquor
2 cups Red wine

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