Vegan Mushroom and Thyme Pie


Since becoming vegan I haven’t had any pies and they are something that I really missed, although they are not easy to come across. Those that I have seen for sale have been extremely expensive and not worth the money in my opinion and I just never found the time to get around to making them. I much prefer to make everything from scratch and steer away from processed foods.

If you are like me and are not overly fond of a flakey pie crust and spending hours in the kitchen then you will love this shortcrust pastry. It is so versatile and can be used to not only make savoury pies but also fruit pies with the addition of a sweetener or sugar.

The possibilities are endless when it comes to making these pies. I like to mix things up and change the fillings but this mushroom pie is one of my favourites and has been a major hit among family members so have decided to share with you all.

As always I hope you enjoy and would appreciate any feedback from anyone who has tried and tested any of my recipes. Happy cooking 🙂


Mushroom and Thyme Pie 

Serves 4

Prep time: 35 mins Cook time: 20 mins



1 cup plain flour (plus extra for surface)

140g Vegan butter

Pinch of pink salt

2 tbs gram flour and 1tbs water


1 stick of celery

1 onion

3-4 cloves of garlic

125g white mushroons

2 or 3 chestnut mushrooms.

2 tbs soy sauce

100ml oat or plant based milk

50ml water

1 tsp bullion vegetable stock

2 tbs nutritional yeast (opt)

1/2 tsp dried thyme

Sprinkle of dried Rosemary

2 tbs flour



1. In a bowl sieve plain flour then add the butter and salt.

2.Mix ingredients together.

3. Knead dough and roll into a ball. Cover in cling film and put in the fridge for 30 mins.

4. Halve the dough and Roll each half of the dough on a floured surface to the size of your dish. Use remaining dough to get creative and decorate your pie.

5. Use butter to grease the pastry dish and cover the dish with the rolled pastry and trim the edges. (See photos)

6. In a jug combine the gram flour and water until smooth.

7. Prick the base of the pastry with a fork all over. Brush pastry using some of the gram flour/water mixture (save the rest for filling).


1. Chop onion, garlic, celery finely and fry on medium heat for 2-3 minutes with preferred oil or water.

2. Add the mushrooms, thyme, rosemary and black pepper and stir frequently for 1 minute.

3. Add soy sauce and continue to fry or a further 2 minutes.

4. Add plant milk, water, stock and flour.

3. Cook and reduce for 7-8 minutes turning heat down if necessary. Preheat oven to 190c.

4. Add filling to dish lined with pastry. Optionally you can decorate your pie with remaining pastry. Brush pastry with chickpea mixture and cook in the centre of the oven for 15-20 minutes or until golden brown (Check regularly as cooking times may vary).

Pie can be kept in the fridge covered for upto 3 days, if it lasts that long!

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