The best vegan mushroom pie with green peas! This flavorful recipe features a hearty mushroom and vegetable filling, and a flaky homemade crust, making a perfect centrepiece for any occasion.

Vegan mushroom pie

Some recipes never get old, and this vegan mushroom pie is certainly one of them. I first created it as a main course option for a plant based Christmas, but I think I’ll be making it over and over again for months to come. It’s seriously that good! If you love hearty, savory vegan dishes, this one’s the perfect one for you.

The concept of making a pie from scratch at home may seem intimidating, but don’t worry – this one’s perfect even for a total beginner. You need just simple ingredients, and by closely following the recipe, you’ll succeed every time. And the final result is gourmet in taste and appearance alike!

Vegan mushroom pie with peas

How to make a vegan mushroom pie

Make the pie crust

Making a pie crust from scratch is a lot easier than it seems. Firstly, to a mixing bowl, add flour and plant based milk. Then, add olive oil and salt, and stir until a dough forms.

Cover and set aside on a floured surface for 10 minutes, then roll it out into a rectangle around 1/2 inch in thickness. It’s now ready to be used for the mushroom pie.

Make the mushroom filling

Firstly, heat some olive oil in a pot over a medium-high heat. Add onions and garlic, and cook for 5 minutes, until softened. Now add the mushrooms and cook for 5 minutes more.

Next, add vegan butter, flour, salt, cumin, paprika, and garlic powder. Stir continuously for 1-2 minutes, until thickened, then gradually pour in the plant based milk, around 1/4 cup at a time.

Once you’ve added all the milk, stir in the green peas, remove from the heat and set aside. The filling is now ready.

Assemble and bake

Preheat the oven to 350 degrees F/180 degrees C. Pour the mushroom filling into a rectangular baking dish, and add the crust on top. Bake for 30-35 minutes, until the crust is lightly golden brown in color. Allow to cool for 5 minutes, then serve.

Recipe tips and susbtitutions

Flour: you can use gluten-free flour for the filling and achieve similar results. I have not tried it for the crust, but if you give it a try, let me know how it turns out!

Vegetables: feel free to add any other vegetables of your choice to the filling, sautéing them together with the mushrooms.

Vegan pie with mushrooms and peas

The filling: once you’ve added the plant based milk, remove it from the heat quickly to prevent the filling from overcooking.

Vegan mushroom pie with peas

The dough: the dough should feel soft, but not sticky. If it feels too sticky and doesn’t roll out easily, add extra flour.

How to store and freeze vegan mushroom pie

This vegan mushroom pie is great for making ahead of time. You can keep any leftovers in the fridge in an airtight container for up to 4 days, reheating in the microwave when ready to serve.

It’s also a great freezer-friendly meal. Freeze in freezer-friendly containers or as individual portions in ziplock bags for up to 2 months. Allow to thaw fully in the fridge before reheating in the microwave.

Mushroom and pea pie with olive oil crust

Other vegan pie recipes

Vegan mushroom and pea pie

If you give this vegan mushroom pie recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating. I’d love to hear from you!

Vegan mushroom pie

Get the Recipe: Vegan Mushroom Pie

The best vegan mushroom pie with green peas! This flavorful recipe features a hearty mushroom and vegetable filling, and a flaky homemade crust, making a perfect centrepiece for any occasion.
5 from 1 vote

Ingredients

For the dough

  • 2 cups flour
  • 1/2 cup plant based milk
  • 1/2 cup olive oil

For the filling

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 12 oz mushrooms, chopped
  • 1 tbsp vegan butter
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 1/2 cups plant based milk
  • 1 cup green peas

Equipment

  • Mixing bowl
  • Rolling pin
  • Frying pan
  • Conventional oven
  • Baking dish

Instructions 

Make the crust

  • To a mixing bowl, add flour and plant based milk. Then, add olive oil and stir until a dough forms.
    2 cups flour, 1/2 cup plant based milk, 1/2 cup olive oil
  • Cover and set aside on a floured surface for 10 minutes, then roll it out into a rectangle around 1/2 inch in thickness. It’s now ready to be used for the mushroom pie.

Make the filling

  • Heat some olive oil in a pot over a medium-high heat. Add onions and garlic, and cook for 5 minutes, until softened. Now add the mushrooms and cook for 5 minutes more.
    1 tbsp olive oil, 1 large onion, 2 cloves garlic, 12 oz mushrooms
  • Add vegan butter, flour, salt, cumin, paprika, and garlic powder. Stir continuously for 1-2 minutes, until thickened, then gradually pour in the plant based milk, around 1/4 cup at a time.
    2 cloves garlic, 1 tbsp vegan butter, 1/4 cup flour, 1 tsp salt, 1/2 tsp cumin, 1/2 tsp paprika, 1 1/2 cups plant based milk, 1/2 tsp garlic powder
  • Once you've added all the milk, stir in the green peas, remove from the heat and set aside.
    1 cup green peas

Assemble and bake

  • Preheat the oven to 350 degrees F/180 degrees C.
  • Pour the mushroom filling into a rectangular baking dish, and add the crust on top. Bake for 30-35 minutes, until the crust is lightly golden brown in color. Allow to cool for 5 minutes, then serve.

Video

Notes

To store in the fridge: keep any leftovers in the fridge in an airtight container for up to 4 days, reheating in the microwave when ready to serve.
To store in the freezer: freeze in freezer-friendly containers or as individual portions in ziplock bags for up to 2 months. Allow to thaw fully in the fridge before reheating in the microwave.
Calories: 632kcal, Carbohydrates: 67g, Protein: 13g, Fat: 36g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 24g, Trans Fat: 1g, Sodium: 777mg, Potassium: 511mg, Fiber: 6g, Sugar: 6g, Vitamin A: 538IU, Vitamin C: 20mg, Calcium: 187mg, Iron: 5mg