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Vegan Mushroom Pie Recipe

Creamy Quiche-Like Pie, Dairy-Free, Egg-Free and Low-Fat

Aug 20, 2009 Maija Haavisto

This delicious mushroom pie is somewhat like a quiche, but free of eggs and dairy. It can also be made gluten-free and soy-free.

Tired of tofu-based vegan quiches? Non-dairy milk, navy beans and cashew nuts are used to create the creamy quiche-like filling of this pie. It is healthier and much lower in fat (and free of cholesterol!) than a traditional quiche, but nonetheless very filling because of the protein content.

The pie can be made using wild mushrooms, cremini, portobellos or other mushrooms, or a mixture of different mushrooms. See which one you like the best!

If you are using dried mushrooms, soak them in as little liquid as possible and use the liquid together with the non-dairy milk to make the 0.8 cups (so if you have 0.2 cups mushroom liquid, only use 0.6 cups non-dairy milk).

Ingredients

A savory pie crust of your choice - you can use the fairly low-fat potato-based crust from this lentil pie, which can be made gluten-free.

1.25 cups/3-5 dl chopped, pre-cooked mushrooms (wild mushrooms, cremini, portobellos or other mushrooms)
1 onion, red onion, or a bunch of green onion, chopped
2 garlic cloves
0.8 cups/ 2 dl non-dairy milk (soy milk, rice milk, oat milk or other)
0.4 cups/1 dl canned or cooked navy beans (white beans)
0.3 cups/0.75 dl raw, unsalted cashew nuts
2 tbsp corn starch
1 tbsp tahini (sesame paste)*
2 tbsp nutritional yeast*
1 tsp miso*
2 tsp dried parsley (or 2 tbsp chopped fresh parsley)*
1 tsp dried chervil (or 1 tbsp chopped fresh chervil)*
0.5 tsp dried thyme*
0.5 tsp onion powder

You can leave out the ingredients marked with an asterisk (*) if you don't have them on hand, It won't affect the texture of the pie or the baking time. However, the taste will obviously not be as rich if you do not follow the recipe.

Instructions

Preheat the oven to 350F/175C.
Fry the onion and garlic in some oil until soft, translucent and slightly golden (if you use red onion, you can skip frying the onion).
Roll the pie crust on a large round pie dish (diameter about 10-11inch/25-28 cm).
Using either a blender or a food processor, blend all of the ingredients except for mushrooms, onion and herbs until smooth. Fold in the mushrooms, onions and herbs.
Spread the topping on the pie crust.
Bake for about 40 minutes.

The topping of pie may be slightly cracked and seem overly soft as it comes out of the oven. However, it will firm up considerably and the taste will improve if you let the pie cool and serve it cold or in room temperature.

Variations

You can add cubed zucchini (as in the pie in the picture) or blanched spinach. Chives also makes a nice addition.

The copyright of the article Vegan Mushroom Pie Recipe in Vegetarian Cuisine is owned by Maija Haavisto. Permission to republish Vegan Mushroom Pie Recipe in print or online must be granted by the author in writing.

Mushroom pie with zucchini