Vegan Christmas

Advice, recipes and gift ideas for a merry vegan Christmas

Mushroom & Nut Pie

This recipe for Mushroom and Nut Pie makes a very filling and tasty centrepiece for a meal. Serve it with gravy and steamed and roasted vegetables. One pie is enough for 4 hungry people and leftovers can be frozen (though the pastry goes a bit chewy when reheated). You can buy ready-made vegan pastry, such as JusRol Puff Pastry sheets.


  • 1 or 2 onions, finely chopped
  • 12 oz. (300g) mushrooms, chopped
  • 200g (8 oz.) chopped mixed nuts
  • 100g (4 oz.) bread crumbs (100g is about 3 medium-thick slices of bread)
  • 12 oz. (300g) shortcrust or puff pastry
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 tablespoon soy sauce
  • 125ml (¼ pint) vegetable stock


  1. Preheat oven to Gas Mark 7 / 220 °C / 425 °F.
  2. Fry onion until soft. Add mushrooms and cook. Remove from heat and add nuts, breadcrumbs, herbs, soy sauce, vegetable stock, salt and pepper. Allow to cool.
  3. Line a large pie dish with pastry. Fill with the mixture and cover with more pastry. Cut a couple of vents in the top of the pie. You can also decorate the top with any left over pastry. Brush the top with a little bit of soya milk if you have it.
  4. Cook for 20 minutes then reduce heat to Gas Mark 5 / 190 °C / 375 °F and cook for 1 hour.
  5. If you are using frozen pastry, you can reduce the cooking time by about 15 minutes.