Bac’n Beer & Mushroom Pie

Bac’n Beer & Mushroom Pie:  YES.  WE.  DID. 🙌🏻

I may have a slight obsession with creating recipes made with booze.  And Bac’n.   (Exhibit A // Exhibit B // Exhibit C).  I’ve asked myself why this is numerous times over the past couple years, and really the only answer I can think of is – well, IT’S AN AWESOME COMBINATION.

Does it even need more explaining than that?  I mean, add booze and bac’n to almost any dish out there, and a regular weeknight feels like a freakin’ party!

Maybe it’s just me…but I think “Bac’n Beer & Mushroom Pie” sounds a whoooooole lot more exciting than just “Mushroom Pie”.

Bac'n Beer & Mushroom Pie - vegan and DELICIOUS @


Now that the colder weather is here, I feel soooo in my element: cooking in footie pajamas, warm cozy dinners, and sipping hot chocolate before bed.  I love winter comfort food, and this Bac’n Beer & Mushroom Pie is winter comfort food to the extreme. 💙

It all starts with the crust…which is easier to make than you think!  Simply mix up some flours and a little salt, cut in your chilled vegan butter or coconut oil, add some water, stir it up.  Voila!

And the filling – OHHHH the filling!  It’s a cozy, creamy, flavor bomb of a filling.  And those meaty mushrooms…🤤🤤🤤

Bac'n Beer & Mushroom Pie - vegan and DELICIOUS @


I can’t wait to make this recipe for the rest of my family because I think they’d really dig it!  It’s a great recipe for those not-yet-vegans in your life because it’s cozy, familiar, and comforting and brings you into its arms with one of those, “See?  Vegan food isn’t scary.  There there…” kinda hugs.

Magical hugging vegan pie.

Oh no, did I just make this weird?  I always make things weird. ☺️

Bac'n Beer & Mushroom Pie - vegan and DELICIOUS @

Wanna make this Bac’n Beer & Mushroom pie with us LIVE?!  Check out the replay from our Facebook Live video:

…or just skip to the taste test.



Also, this pie goes great with a beer.  Just sayin’.

Bac'n Beer & Mushroom Pie - vegan and DELICIOUS @
Pint glass from our trip to Salem, MA!


If you make this pie – which you should, you TOTALLY should – let us know!  Tag us on Instagram (we’re @theplantpowercouple, with the ‘the’) or Facebook (just Plant Power Couple there).  We LOVE living vicariously through your glorious food photos.  Plus, I have a feeling I’m going to be using any chance I can get this winter to make this Bac’n Beer & Mushroom Pie over and over and over again.


Bac'n Beer & Mushroom Pie - vegan and DELICIOUS @

Bac’n Beer & Mushroom Pie

5 from 2 votes


For the crust:

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2/3 cup vegan butter chilled
  • 1/3 cup cold water
  • Pinch of sea salt
  • 1 Tbsp Bac'n Salt or curmbled vegan bacon of choice

For the filling:

  • 1/4 cup olive oil
  • 1 onion minced
  • 1 large carrot diced
  • 4 large cloves garlic minced
  • 10 oz. mushrooms chopped into bite-size chunks
  • 2 Tbsp whole wheat flour
  • 1 Tbsp cumin
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 12 oz. beer
  • 1 Tbsp vegan Worcestershire
  • 1 Tbsp soy sauce
  • 2 Tbsp ketchup
  • 1 can French-style green beans
  • 3/4 cups nutritional yeast


  • First, make your crust: Add both flours and the pinch of salt to a large bowl. Whisk to combine.
  • Then, use a pastry cutter or fork to cut in the vegan butter. You want to mix the butter into the flours and chop it into pea-sized pieces. The result should look like wet sand. Now, add your cold water and stir to combine.
  • Turn the dough onto a generously floured surface and knead it together with your hands until JUST combined. You want to touch it as little as possible; this step can also be done in a food processor with a dough hook. Wrap the crust dough in plastic wrap or parchment and place it in the fridge while you make the filling.
  • Pour the olive oil into a large pot and heat on medium-high heat for a minute. Then, add your onions, carrots, and garlic along with a pinch of salt. Stir and cook - uncovered - for 5-7 mintues.
  • Next, add the mushrooms and cover the pot. Cook for another 5 minutes on medium heat.
  • Remove the cover and stir in the flour, cumin, salt, and pepper. Make sure all the veggies are coated evenly.
  • Pour in the beer followed by the vegan Worcestershire, soy sauce, and ketchup. Stir. Cover and cook 8 minutes.
  • Finally, stir in the nutritional yeast and green beans. Cook uncovered on a low heat for another 5 minutes.
  • Time to assemble the pie! Preheat the oven to 400F and lightly grease a 9-inch pie dish.Take your dough out of the fridge and wrapper. Turn it onto a floured surface and cut in half.
  • Roll out the first half of the dough into as much of a circle as possible with about a 10-inch diameter. This will be your bottom crust. Transfer this to the pie dish and use your hands to form the dough to the dish.
  • Next, add your filling. Make sure it's as level as possible.
  • Then, roll out your second half of the dough just like you did the first. Once it's all rolled out, sprinkle 1 Tbsp Bac'n Salt onto the dough and gently roll over the dough once more with your rolling pin, just to press the Bac'n into the crust - YUM!
  • Carefully transfer the crust to the pie dish. Lie it on top of the pie with the sides hanging over. If they're hanging too far over, feel free to cut it a bit. Use your hands to roll up and pinch the crust to the sides of the pie dish, as seen in the photos and video above. This doesn't have to be perfect.
  • Before adding it to the oven, gently brush the crust with a little melted vegan butter or coconut oil. Bake this for 25-30 minutes. Let it cool a bit before slicing and enjoy!
Tried this recipe?Let us know how it was!


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