This low carb vegan mushroom pot pie is full of flavour. A flaky low carb vegan pastry covers creamy mushrooms. Filling, comfort food for a cold evening.
A gluten free vegan pot pie that is high in fiber mainly due to the pastry ingredients. Each pot pie is 10g net carbs each, making it more low carb then keto.
Although the pastry has a slight flaky and buttery texture to it, I found it similar to a whole wheat pastry in taste. That's probably partly due to the psyllium husk powder.
Types of mushrooms
We used regular brown mushrooms for the filling but try a combination of different mushrooms for a rich pie filling. Fresh or dry will work but if you are using dry, soak them in water before use to bring them back to life.
How to make vegan mushroom pot pie
We used oat fibre for added texture to the pastry recipe but this can be replaced with ground flaxseed or omitted. Vegan butter is used but we have not yet tried it with oil.
The pastry needs to be made before the filling and since there is a degree of chilling time, you can make the filling in between rolling out the pastry.
Green beans are added to the mushrooms but you could use another low carb vegetable or omit them. Extra mushrooms are always a great option!
For the creamy vegan sauce in the filling we have used nutritional yeast, vegetable stock and almond milk.
Add brandy or red wine to the mushroom filling for a rich flavour.
The pastry can be made ahead and kept in the fridge for 2 days before using.
We made this recipe in small ramekins for individual pot pies but you could use a large dish for the whole recipe.
What to serve with this pot pie?
For a hearty meal try a few tasty low carb vegan sides.
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Vegan Mushroom Pot Pie
- 6 oz mushrooms cut into slices
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 3 oz green beans finely chopped
- 1 tablespoon nutritional yeast
- 1 teaspoon thyme
- 1 tablespoon sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable stock
- 2 tablespoons almond milk
Make the Pastry
- In a large bowl add the almond flour, oat fiber, psyllium husk powder, baking powder, xanthan gum and salt and mix to combine.
- Add the vegan butter chunks and gently mix in with your fingers.
- Add the cold water, and form into a ball.
- Place the pastry ball to the refrigerator and chill for 30 minutes until you are ready to use it.
Make the mushroom filling
- In a large pan, heat the oil on a medium heat and saute the onion and garlic for 2-3 minutes until soft.
- Add the mushrooms and cook for 8-10 minutes.
- Add the chopped beans,seasoning and the nutritional yeast. Stir to coat the vegetables in the nutritional yeast powder.
- Add the stock and almond milk. Simmer for 10 minutes.
- Preheat the oven to 200C/400F degrees.
- Spoon the mushroom mixture into ramekins or a small pie dish. We used 4 x 2 inch (8oz) ramekins.
- Remove the pastry from the fridge and roll out to enough to cut 3 circles to cover the ramekins. Cut out the circles for the toppings.
- Place the pastry circles on top of the mushroom filling and press around the edges to secure it. Wash with water.
- Bake for 30-35 minutes until the top is firm.
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