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LEVEL: hard Cook: 30 minutes Prepare: 30 minutes Total: 1 hour 2 to 4 portions

Vegan Mushroom Pie

Post by The Buddhist Chef

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Description

This mushroom and spinach pie is so easy to make and the delicious and creamy sauce that binds it together is irresistible.

Ingredients

2 tablespoons + 3 tablespoons olive oil, divided (30 mL + 45 mL, divided)
2 onions, chopped
4 cups white mushrooms (700 g)
2 garlic cloves, minced
1/2 teaspoon ground allspice (2.5 mL)
2 tablespoons soy sauce (30 mL)
1 to 2 tablespoons maple syrup (30 mL)
2 tablespoons tomato paste (30 mL)
1 can (14 oz./398 mL) coconut milk (full fat, do not use light)
Salt and pepper to taste
4 sheets phyllo pastry
4 cups baby spinach (110 g)

Directions

1
Preheat oven to 350˚F (180˚C).
2
In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.
3
Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.
4
Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.
5
On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.
6
Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).
7
Pour mushroom mixture over phyllo and garnish with spinach leaves.
8
Fold phyllo dough over and lightly brush with oil.
9
Bake for 30 minutes, or until golden brown.
10
Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.

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153 comment

  4. James
    Reply

    Now In him hungry, Im glad I found your page on a friend’s F/B page I have been Vegan for almost 5 years I went from about 180lbs down to my hischool weight 145lbs

  5. SKM
    Reply

    While I doubt there will be leftovers, in case there are any – do they keep OK in the fridge?

    Looks AMAZING. 🙂

  6. Melinda
    Reply

    This may sound stupid…but my coconut milk doesn’t look as nice and smooth as yours when I open it. Do you mix it up really good first, just use the liquid part, or am I buying the wrong stuff? Thank you! We love ALL your recipes! You’ve helped us reach our first Veganniversary!!

  13. Ed.
    Reply

    Just made this. It was great. I didn’t have any filo pastry, so I made a sweet potato mash to top it in a casserole dish like a Sheppard’s pie. It was great. Thank you for the recipe.

  14. Heather
    Reply

    Just made this! It’s amazing! I used a mix of sliced mushrooms. When I was ready to prep the phyllo I realized I hadn’t taken it out of the freezer ! So put the mushrooms and sauce in the fridge overnight. Put it together this evening and WOW! The sauce is delectable! Thanks for another great recipe!

  15. Marsha
    Reply

    I made this last night and I think this is the best tasting food I’ve ever eaten! I am in love with this dish! It has such wonderful layers of flavors. Coconut milk is a must! It adds that special flavor. Had much leftover after pouring it in to the dough and thought it would be good over eggless noodles, kind of like a stogonaff. I can’t wait to make this again for guests. Thank you, Chef….I always look forward to seeing the next recipe!

  17. Catbat
    Reply

    This is bubbling away on my stove. It tastes amazing. Im going to put the mix in individual pies using Borgs puff pastry. Thanks for recipe!!!

  19. Colin
    Reply

    throw in a starch (usually flour or corn starch) before the spices and liquids, and continue cooking with almond milk; or make a beschamel with almond milk in a separate pan before starting, then use it in place of coconut milk.

  21. Sunshine
    Reply

    Ok, sorry if this is a repeat question, but is canned coconut milk the same as condensed coconut milk? I always get those confused and I’m new to cooking with coconut. Thanks

  23. Suus
    Reply

    Next time, try and shake well before opening the can. Especially if the can has been in your cupboard for some time.

  24. Chip Stern
    Reply

    Very interesting recipe. Good gravy.

    Skipped the pastry part and improvised a bit on the basic musical template of your chord changes.

    Baby Portabellas instead of white mushrooms; purple onions instead of white; 5 diced cloves of garlic instead of two; 3 tablespoons tomato paste instead of two & 2 tablespoons maple syrup instead of one; spaced out and forgot about the soy sauce entirely; 3/4 teaspoon Ceylon Cinnamon and 1/2 teaspoon nutmeg instead of allspice; 1/4 teaspoon turmeric and a couple of leaves chopped fresh basil.

    Combined whole and sliced mushrooms for a variety of textures; added the coconut milk and gave it 5-7 minutes to thicken; then added 4 cups of chopped adult spinach and 4 tablespoons dried parsley leaf. Stirred and thickened another five minutes or so. Covered the top of the mixture with a light frosting of this spiced flour combo I keep on hand (Colonel Harlan Sanders-inspired, if you must know), worked that in for more thickening , and then added two tablespoons of a nice rich, locally sourced Half & Half just because I felt the need for a touch more creaminess.

    Going to take a walk and get either some purple potatoes or yams to boil up and mash to receive the goddesses offering. Yikes.

  26. Tamara Kohut
    Reply

    Holy tasty Batman!!! This dish is absolutely divine…and so easy to throw together! My taste buds were doing the happy dance lol.
    This is the first recipe of yours that I’ve tried, and I’m an instant fan! Will definitely be trying more of these good eats!! Thanks for sharing!!

  28. Michelle Middleton
    Reply

    Thanks so much from the UK for this amazing recipe! I made it last night and enjoyed every bite, and I have NEVER made a pie in my life! Quick question – the pie made four enormous portions, would it be ok to freeze the leftovers for another meal later? Or is this a problem because the pastry has already been frozen?

  29. Judi
    Reply

    This looks delicious. I would love to try this for Easter Brunch but one of my guests hates mushrooms. Can you recommend a different filler that would work well with the sauce in this recipe?

  31. Beastwood
    Reply

    Looks awesome mate. I’ve always loved pies, and found since eating better there are some many delightful recipes like this to try. Look forward to doing this today. Cheers.

  32. Marie P.
    Reply

    I cooked this yesterday, and my non-vegan, can’t-live-without-meat husband raved about this AND told me again this morning he would (please) like me to make it again soon, “tomorrow for instance” :-D. It was amazing, seriously the best vegan dish I’ve tasted in a while. Thanks a mil for this recipe! Elle va directement rejoindre notre liste de petits plats préférés :-). Encore un grand merci!

  34. Sherilee
    Reply

    Easy too sweet. Next time I will skip the maple syrup. Also, being lazy, I might also skip the crust and serve with noodles or brown rice.

  35. Danielle
    Reply

    Made this tonight. Easy, fast and delicious. My daughter loved it. Excellent after work recipe! Keep the great recipes coming!

  37. Melissa
    Reply

    I’m trying this tonight! I stumbled upon this on FB and I’m thankful I did! Can’t wait to check more iof your stuff out !!!

  39. Regina
    Reply

    I made this tonight and it was fantastic. So easy…. I used sliced mushrooms, left out the oil and the “pie”…. served it over sweet potatoes. Leftovers tomorrow over rice and spinach. A new favorite!

  41. Heidi
    Reply

    Just made it for the second time. Used puff pastry both times as that’s what I had. This time I swapped out the allspice and soy and used paprika and a little chilli and worcestershire sauce, sort of a stroganof flavour instead. Amazing both times.
    I used to buy Linda McCartney Mushroom & Ale pies which were delicious but I can’t get them anymore so finding your recipe was wonderful. Thanks so much. I can now devour beautiful mushroom pies again.

  42. Madelyn Blakely
    Reply

    Made this today and it is AWESOME! Meat eating husband couldn’t say how good it was enough times! He says it was the best vegan meal he’s had since I switched. Thank you!

  43. CarolB
    Reply

    Hi. I am cooking for a Buddhist retreat and trying to prepare ahead and wondering if this recipe could be frozen and reheated?

  44. Fiona
    Reply

    Thanks for this recipe! My sauce didn’t thicken so i added some corn starch until it did. I added some carrots and broccoli to the veg, and used short crust pastry for the base and puff for the top. Even though this seems more of an autumn recipe than a summer one, it’s delicious!

  45. Lisa
    Reply

    I just made this. Amazing!!! Even if not vegan you will love this. My 10 yr old who hates mushroom has requested mushroom pie again tomorrow night. Such a nice rich sauce. So versatile too. Would go with so much not just a pie.

  46. Alina
    Reply

    OMG! I believe this is one of the best dishes I’ve ever had. I made a variation of the dish as I did not have enough mushrooms, so I added a small green pepper. Then some Siracha hot sauce, a few cilantro leaves and white pepper instead of black. Added the spinach leaves when the dish was warm … and served it on top of polenta / mamaliga since I’m Romanian and this is our national dish. It was delicious! Cannot wait to repeat with cauliflower or eggplants instead of mushrooms … Thank you Chef!

  47. Terri
    Reply

    This. Was. AMAZING! I really fancied a creamy rich pie but after recently going vegan I wasn’t sure how to make it creamy and ‘meaty’ this recipie does exactly that! I used puff instead of philo but it’s just as good! I also added a teaspoon of Bisto beef gravy granules (because they vegan ya’ll) and a splash of red wine (check its Vegan of course!) to give a little more of a rich flavour…delicious I’ll be making this for all my non-vegan friends and hopefully change some minds!
    Thank you BC! x

  48. Melissa
    Reply

    AMAZING! Quick and easy and my boyfriend and I LOVE LOVE LOVE it, great for the cold winter nights here in Melbourne. Thanks for sharing 🙂

  49. Lisa
    Reply

    I’m Just turning to a vegan diet after being vegetarian for 30 years! This is such a tasty dish, absolutely love it! Mushrooms are such a good ingredient to convert meat eaters, I make a mushroom wellington at Christmas and it is loved by everyone so much that even the meat eaters want more and don’t miss the meat at all. The sauce in this pie is perfect in taste and consistency. Thank you for this recipe, will be trying more.

  51. Kate
    Reply

    I’m going to make one with the pastry, one with the sweet potato mash (for a gluten free option). Thanks for the tip Ed 🙂

  53. Denise
    Reply

    As a newbie to vegan choices, thank you so much for another tasty recipe.I have always loved mushrooms, so this easily drew my attention. I followed it exactly except I put it over leftover brown rice instead of baking in the pastry as I didn’t have the filo on hand. It was really lovely, I ate it with the leftover spinach and chickpea on the side which was from your other recipe. I will definitely make this again and can see so many ways to serve it.

  54. Ina Landry
    Reply

    Oh my gosh, thank you for providing yet another amazing recipe. I am not a very good cook so simple things like this are very helpful. Thank you, thank you!

  56. Rachelle
    Reply

    I made the mushroom pie recently and it it was fantastic. Will be making again and again and again- As mentioned by previous people, you can use the mushroom sauce for many other things too eg: over pasta or rice if you like.

  58. Ed
    Reply

    This is going to be my centerpiece for my holiday dinner. Thank you for taking the time to create/test and retest this wonderful recipe.

  59. Silvia
    Reply

    i did it yesterday. I changed the phyllo with the classic pie pastrie.
    I didnt have the tomato paste i used “Ssamjang” and i went easy on the spices since it is already really flavourful. It was amazing.
    Thank you so much. I will do it again for christmas eve. 🙂
    Best
    Silvia from Bologna, Italy

  65. Maya
    Reply

    AllSpice is made of ground cinnamon, ground cloves, and ground nutmeg. If you have the 3 you’re good to go (or even 1-2 of them). I mixed them together and the mushroom sauce is VERY yummy

  67. Ani
    Reply

    My coconut canned milk is still liquid 🙁 cooking for over an hour already. Is it because I skipped tomato paste? I am the worst.

  69. Hayley
    Reply

    I was looking for a healthy dish to bring for Christmas, so I just made the pie filling. OH MY GOSH! It’s as delicious as everyone said! I used half a can of coconut milk and it took around 20 minutes to thicken. I can’t wait to eat it at our family table tomorrow! Thanks so much!

  72. Katy
    Reply

    I am afraid that is incorrect. Allspice is a berry that is ground up. Pumpkin pie spice contains a combination of spices not allspice in spite of its name.

  74. Babsy
    Reply

    Just made this fabulous pie for the fifth or sixth time which immediately became a firm favourite even amongst my omnivore friends. I always add squares of baked tofu to make it more substantial. Thank you for a winning recipe.

  76. Bruce
    Reply

    This is one of our family’s favorite vegan meals. It is absolutely delicious. We cut the mushrooms in half before we sauté them though, all else is perfect. Thank you for pointing us in the right direction with you beautiful recipes and videos!

  77. Norina
    Reply

    I tried this on the weekend and OMG it was soooooooo good. I’m neither vegan or vegetarian but I always try to make to make at least 2 recipes a week. If you love mushrooms you will love this recipe.

  79. Aussie Bohemian
    Reply

    Great recipe. Just added two carrots, leek, and a swig of rice vinegar to the mushroom sauce. The maple syrup rounded the whole thing nicely up while salt and pepper kept the sweetness in check. My trusted pie maker did the rest. The only catch I can see there is apparently never enough of it. The leftovers from the sauce might not make it through the night …

  84. alisha
    Reply

    I made this and the chocolate cake for my husband’s birthday dinner, was a hit with the whole family. I’m working my way through all your recipes. Thanks very much

  85. Gemma
    Reply

    Hi! I’m currently making it and it smells great! But I’ve had it cooking with coconut milk for about 30 minutes now, it’s still super liquidy. Do you have any suggestions? I’ve put it up high as you mentioned to another user. Thanks 🙂

  93. Alexandra Colacito
    Reply

    I only have light coconut milk in my pantry. Should I go to the store, or can I use light without causing a break in the space-time continuum or some other catastrophe?

  96. Cheyenne Rumsley
    Reply

    Oh my god this is INCREDIBLE!! The best mushroom dish I have ever tasted in my life! I only had enough pastry to make one pie, so I put the rest of the filling with some pasta. I also used leek in place of white onion, minced garlic instead of cloves and rice bran oil instead of olive.
    This is just so sooo good! Thank you so much for the recipe!!

  98. josephine
    Reply

    Allô! Ca vraiment dlair bon ( comme d’habitude!) mais je trouve que parfois le petit goût de coconut gâche un peu la patente… Est ce que le goût du coco ressort dans cette recette? Si oui, Cajou+eau en crème, ça peut remplacer le lait de coco?

  99. Denise
    Reply

    This mushroom mix is fabulous ? I adapted it by putting the sauce in a lasagne dish .. with chard on top .. then covered it with la patchwork of puff pastry .. serve red it up with green beans from the garden .. 10 stars ?? with appreciation from Kenya

  100. Katherine
    Reply

    This is great, so easy to make and really tasty 🙂 I used golden caster instead of maple syrup and added a few dollops of plain coconut yoghurt at the end to thicken it up and make it a little creamier and less sweet and it turned out lovely.

    Thanks for sharing all these recipes!

  104. kristin
    Reply

    Thank you! This is the 2nd recipe I have made of yours and just served this over brown rice. I was struggling with vegan recipes. You make it easy and delcious. Thx!!

  106. Anthony
    Reply

    Watched your vids on youtube loads of times. This was forst effort at doing one. Its on stove here simmering. Amazing flavour although i switched a few different spices as i had no allspice. Cant wait to try after its finished. Thanks very much

  107. Alex
    Reply

    I have made this twice now. I am not a fan of the coconutty taste that the sauce has as it is, so I have always added about a tablespoon of mustard to the mushrooms before assembling the pie. Don’t get me wrong, I love coconut milk, but in this recipe I found it a bit overbearing, and it almost tasted like an underseasoned curry. The mustard masks the coconut flavor a bit and gives the flavor a bit more depth. I still like using the coconut milk because of the nice creamy texture it gives. Maybe a cream or yogurt would also work for this.

    I think the next variation I might want to try would be to add lentils to the mushrooms, just to give the dish a bit of extra protein.

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