Vegan Savory Stout and Vegetable Pies Recipe

Introduction

These vegan savory stout and vegetable pies are hearty, rich, and perfect for a cozy meal. Packed with a variety of mushrooms, root vegetables, and a robust stout beer sauce, they deliver deep comforting flavors all wrapped in a flaky, buttery crust.

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 3/4 cup vegan butter (cold, Earth Balance recommended)
• 1/2 cup ice cold water
• Vegetable oil for brushing crust tops
• 2 tablespoons olive oil
• 4 cloves garlic, chopped fine
• 1/2 cup chopped yellow onion
• 2 large Yukon gold potatoes, diced
• 2 large carrots, chopped
• 4 ounces shiitake mushrooms, sliced
• 10 ounces baby bella mushrooms, chopped
• 10 ounces button mushrooms, chopped
• 6 ounces portobello mushrooms, chopped
• 1 tablespoon tomato paste
• 1 cup vegan stout beer (such as Sierra Nevada Stout)
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 teaspoons cornstarch
• 2 teaspoons water
• Salt and pepper to taste

Instructions

1. Step 1: Make the pie crust by sifting the flour into a large bowl. Stir in the salt.
2. Step 2: Cut the cold vegan butter into small pieces and scatter over the flour. Use your fingers or a fork to press and pinch the butter into the flour until the mixture feels like sand or dirt.
3. Step 3: Gradually add the ice cold water, stirring until the dough becomes too stiff to stir. Knead by hand until a smooth ball forms. Cover and refrigerate while preparing the filling.
4. Step 4: Heat olive oil in a large pot over medium-high heat. Add garlic and onion and sauté for 2–3 minutes until the onion is translucent.
5. Step 5: Add diced potatoes and chopped carrots to the pot. Season with salt and pepper. Sauté for about 10 minutes to start softening the potatoes.
6. Step 6: Add all the mushrooms and toss with the other vegetables. Continue sautéing about 10 minutes until mushrooms release liquid and begin to brown. Season again with salt and pepper.
7. Step 7: Stir in the tomato paste, coating the vegetables evenly.
8. Step 8: Pour in the stout beer, scraping any browned bits from the bottom of the pot.
9. Step 9: Add vegetable broth, soy sauce or tamari, fresh thyme, rosemary, and a pinch of salt and pepper.
10. Step 10: Stir and reduce heat to medium-low. Simmer for 5–7 minutes until potatoes are tender.
11. Step 11: In a small bowl, whisk together cornstarch and water. Add to the pot and stir to combine. Simmer for another 2–3 minutes until the filling thickens slightly.
12. Step 12: Remove thyme and rosemary sprigs. Taste and adjust seasoning. Remove from heat.
13. Step 13: Preheat oven to 400°F (200°C).
14. Step 14: Remove pie dough from fridge. Let sit a few minutes to soften if too firm to roll out.
15. Step 15: Divide the stout and vegetable filling evenly into 4 medium ramekins or small baking dishes.
16. Step 16: Roll out the pie dough on a floured surface to about 1/8 inch thick. Cut 4 circles slightly larger than the dishes.
17. Step 17: Place each dough circle over the filling, pressing the crust around the edges to seal. Pierce the tops a few times to vent steam, then brush with vegetable oil.
18. Step 18: Place dishes on a baking sheet. Bake 10–15 minutes until crust is golden and cooked through. Serve warm.

Tips & Variations

• Use a mix of mushrooms for depth of flavor and texture.
• If you can’t find vegan stout, a dark ale or porter can work well as a substitute.
• For extra flaky crust, keep your vegan butter and water very cold before mixing.
• Brush crust with plant-based milk instead of oil for a softer top.
• Add fresh herbs like sage or parsley for a different herbal note.

Storage

Store leftover pies covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to keep the crust crisp. These pies can also be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be prepared a day in advance and refrigerated. Just allow it to cool completely before covering and storing.

Is this recipe gluten-free?

This recipe uses all-purpose flour for the crust, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for pastry.

Vegan Savory Stout and Vegetable Pies Recipe

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★★★★★

4.9 from 643 reviews

• Author: Simon
• Total Time: 1 hour
• Yield: 4 individual pies 1x
• Diet: Vegan

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Description

These Vegan Savory Stout and Vegetable Pies combine a flaky, homemade vegan butter crust with a hearty filling of potatoes, carrots, and a medley of mushrooms simmered in a rich stout beer and vegetable broth. Filled with aromatic herbs and glazed with a golden crust, these individual pies make a rustic and comforting meal perfect for any season.

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Ingredients

Scale 1x2x3x

Pie Crust

• 2 1/2 Cups All purpose flour
• 1 teaspoon Salt
• 3/4 Cup Vegan butter, cold (such as Earth Balance)
• 1/2 Cup Ice cold water
• Vegetable oil to brush tops of the crust

Filling

• 2 Tablespoons Olive oil
• 4 Cloves Garlic, chopped fine
• 1/2 Cup Chopped yellow onion
• 2 Large Yukon gold potatoes, diced
• 2 Large Carrots, chopped
• 4 Ounces Shiitake mushrooms, sliced
• 10 Ounces Baby bella mushrooms, chopped
• 10 Ounces Button mushrooms, chopped
• 6 Ounces Portobello mushrooms, chopped
• 1 Tablespoon Tomato paste
• 1 Cup Vegan Stout beer (e.g., Sierra Nevada Stout)
• 1 Cup Vegetable broth
• 1 Tablespoon Soy sauce or Tamari
• 1 Sprig Fresh Thyme
• 1 Sprig Fresh Rosemary
• 2 teaspoons Corn starch
• 2 teaspoons Water
• Salt and pepper to taste

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Instructions

1. Prepare the Pie Crust: Sift the all-purpose flour into a large mixing bowl, add the salt, and stir to combine evenly.
2. Incorporate the Vegan Butter: Break the cold vegan butter into small pieces, scatter over the flour, then use your fingers or a fork to press and pinch the butter into the flour until the mixture resembles sand or dirt in texture.
3. Add Cold Water and Form Dough: Gradually pour the ice cold water into the bowl, stirring until the dough becomes too stiff to stir, then knead with your hands until forming a smooth ball. Cover and refrigerate the dough while preparing the filling.
4. Sauté Aromatics: Heat olive oil over medium-high heat in a large pot. Add chopped garlic and onion, sauté for 2-3 minutes until the onion becomes translucent.
5. Add Root Vegetables: Add diced Yukon gold potatoes and carrots to the pot, season with salt and pepper, and sauté for about 10 minutes to start softening the vegetables.
6. Add Mushrooms: Add all the varieties of mushrooms to the pot, toss with the vegetables, and sauté for about 10 more minutes until the mushrooms release their liquid and start to brown. Season again with salt and pepper.
7. Incorporate Tomato Paste: Stir in the tomato paste to coat the vegetable mixture evenly.
8. Add Stout Beer: Pour the vegan stout beer into the pot, scraping the bottom to loosen browned bits for added flavor.
9. Add Liquids and Herbs: Add vegetable broth, soy sauce or tamari, fresh thyme and rosemary sprigs, and season with salt and pepper.
10. Simmer Filling: Reduce heat to medium-low, and simmer the filling for 5-7 minutes until potatoes are tender.
11. Thicken Filling: Whisk corn starch and water in a small bowl until smooth, add to the pot, and continue simmering for 2-3 minutes until the filling thickens slightly.
12. Remove Herbs and Season: Discard thyme and rosemary sprigs. Taste and adjust the seasoning with salt and pepper, then remove from heat.
13. Preheat Oven: Preheat your oven to 400°F (204°C).
14. Prepare Pie Crust for Rolling: Remove pie dough from the fridge; if too firm, let sit at room temperature for a few minutes to soften slightly before rolling.
15. Divide Filling: Spoon the stout and vegetable filling evenly into 4 medium-sized ramekins or small baking dishes.
16. Roll Out Dough and Cut Circles: On a floured surface, roll out the pie dough to about 1/8 inch thickness. Cut 4 circles slightly larger than the ramekins.
17. Cover and Seal Pies: Place each dough circle over the filled ramekins, pressing down around edges to seal. Pierce the top crust with a knife several times to allow steam to escape. Brush the tops with vegetable oil.
18. Bake: Arrange the pies on a baking sheet and bake for 10-15 minutes until the crust is golden brown and cooked through.
19. Serve: Remove from the oven and serve warm for a delicious vegan savory pie experience.

Notes

• You can prepare the pie crust a day ahead and keep it refrigerated, wrapped tightly to save time.
• Use a mix of mushrooms to maximize flavor and texture in the filling.
• Make sure to pierce the pie crust tops to prevent sogginess by allowing steam to escape.
• For a crispier crust, brush with a little more vegetable oil before baking.
• This recipe can be doubled or adapted to larger pies using a deep-dish pie pan.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Savory Pie
• Method: Baking
• Cuisine: Vegan, American-inspired

Keywords: vegan savory pie, stout mushroom pie, vegetable pot pie, vegan pie crust, plant-based comfort food