Easy Vegan Mushroom Pie Recipe

Easy Vegan Mushroom Pie Recipe
Recipe by
Vegan, Dairy Free
Keep Refrigerated if not eaten immediately

This delicious vegan mushroom pie not only uses fresh mushrooms but is given an extra nutritional boost by the addition of Indigo Herbs Shiitake Mushroom Powder. Served with a crunchy salad or seasonal veg and potatoes, this pie is perfect as a main meal to round off your day.

  • 500g Mushrooms
  • 1 Leek
  • 180g Whole Cooked Chestnuts
  • 3 Tbsp Shiitake Mushroom Powder
  • 1 Tsp Dried Thyme
  • 100 ml White Wine
  • 1 Tsp Wholegrain Mustard
  • 100 ml Plant Based Cream
  • Vegan Puff Pastry
  • 5-6 inch Round Pie Dish
  • Frying Pan


  1. Fry veggies untill starting to reduce in size, add  chesnuts, powder, herbs, wine mustard and salt/pepper to taste.
  2. Fry all together untill starting to brown.
  3. Turn off the heat
  4. Add 100ml plant-based cream
  5. Meanwhile  preheat oven to 180 celsius/350F/Gas Mark 4 and line 5/6 inch round pie dish with jus roll vegan puff pastry, rolling out large enough to ensure there is enough left over for top.
  6. Add filling , squash it all in it looks like a lot but will  shrink! and make top form left over pastry, securing well at sides using plant milk
  7. Cook for around 35 mins or a bit longer till brown!
Msuhroom Pie Ingredients Mushroom Pie base Mushroom Pie Mushroom Pie & Salad

Click to enlarge


Shitake Mushroom Powder can be exchanged with any of the other medicinal mushrooms in our mushroom nutrition range. Why not make a blend that suits your needs. Discover our MUSHROOM NUTRITION RANGE.

14 March 2016 - 11:23am