Walnut and Mushroom Stout Pie
A rich and comforting plant-based pie featuring ground walnuts and mushrooms simmered in a stout gravy, wrapped in flaky puff pastry. Perfect for a hearty vegan meal.
Ingredients
Walnut meat
- 2 cups raw California walnuts soaked in hot water 20 minutes
- 2 cloves garlic minced
- ¼ cup soy sauce
- 2 tablespoon nutritional yeast
- 1 tablespoon dried thyme
- 2 teaspoon ground cumin
- 1 teaspoon ground mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Filling
- 4 tablespoon vegan butter
- ½ cup yellow onion diced small
- ½ cup carrot diced small
- 1 cup mushrooms diced small
- 2 tablespoon + 1 tsp all-purpose flour all-purpose flour
- 1 cup stout beer
Crust
- 1 sheet vegan-friendly puff pastry thaw according to package directions
Instructions
Instructions
- Soak the California walnuts in hot water for 20 minutes, preheat your oven to 400°F, and chop the garlic, onion, carrots, and mushrooms.
- Drain the walnuts, rinse them, and add them to your food processor with the rest of the walnut meat ingredients. Pulse until mixture achieves a fine-ground meat texture, scraping sides as needed.
- Melt vegan butter on medium-high heat and sauté onions and carrots for 3-4 minutes.
- Add mushrooms and walnut meat and sauté for another 2 minutes.
- Add the flour and stir to create a light roux.
- Add stout beer, reduce heat to medium-low, cover, and cook for 5 minutes.
- Uncover and allow filling to cool and thicken while rolling out pastry.
- Roll defrosted puff pastry to ¼ inch thickness and cut into 8 pieces for 4 ramekins or 2 pieces for large baking dish.
- Line bottom of ramekins or dish with pastry piece, fill with walnut mixture just below top, then top with another pastry piece.
- Bake at 400°F for 15-20 minutes until golden brown and flaky.
