Vegan Lobster Mushroom Pot Pie

I have decided, if I ever somehow end up in a gourmet chef competition, this is going to be my recipe. It is truly I think the best dish I have ever made.

It’s also special since lobster mushrooms are only available in Northern California for the months of August and September, and they go for $36 a pound!IMG_7099


  • puff pastries
  • 1 pound of lobster mushrooms, rinsed and diced
  • margarine
  • 2 cups diced gold potatoes
  • 1 cup diced carrots
  • 2 cups spinach
  • 3 cups veggie stock
  • olive oil
  • 1/2 cup diced white onion
  • 6-10 TBsp flour
  • 3/4 cup sherry

    pre baking

    pre baking

  • 1 cup soy creamer
  • 1 can tomato paste
  • salt and pepper
  • 1 bag of frozen sweet corn, thawed

Here’s what you do:

First fry the lobster mushrooms in the margarine for 5-6 minutes over medium heat, then set aside.

In a large sauce pan add the potatoes and carrots to the veggie stock and bring to a boil, letting boil and cook for 10-15 minutes (until veggies are soft). Drain and set these aside. IMG_7101

Add 2 Tbsp margarine and 1 Tbsp olive oil to another sauce pan. Melt over medium heat. Add IMG_7102in the onions and thyme, then some salt and pepper, then add in 2-3 Tbsp flour until the onions are coated in this. Next add in the can of tomato paste. Stir in the sherry on top of this and let cook for 3-4 minutes. Then add back in the veggies, corn, and spinach, as well as the soy creamer. Then add enough water to cover this. Stir in well, and it will start to become thicker, though you will probably have to gradually stir in more flour to make it the consistency of creamy you want.


Lastly add back in the lobster mushroom.

IMG_7104Put this mixture in to some greased mini casserole dishes. Then cut out puff pastries to the size of the tops of this, and top the dishes with that. Brush some water on the puff pastries.

Bake at 425 for 25 minutes. O. M. G. Truly, this is award winning.


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