Walnut and Mushroom Stout Pie

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat that’s simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts


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This walnut and mushroom stout pie is something seriously special. 

It’s easy to make but so decadent and delicious, just the perfect plant-packed comfort food! The recipe has been on my mind for a while now. You know how much we love walnut meat around here, so the idea of cooking it in a rich stout gravy and encasing it in flaky puff pastry sounded absolutely magnificent.

Wel, I tasked T with making my Walnut Stout Pie dreams come true this past month and I think you’re going to be very happy with the results. It’s everything I was dreaming of and MORE. 

If you’ve never cooked with walnut meat before, this savory vegan pie recipe is the perfect one to get you started!

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Overhead photo of the ingredients you need to make vegan walnut and mushroom stout pie: puff pastry, California walnuts, carrots, onion, mushrooms, vegan butter, soy sauce, stout beer, nutritional yeast, fresh garlic, all-purpose flour, and spices.

Vegan Walnut Stout Pie Ingredients

Nothing too out of the ordinary here! This vegan walnut and mushroom stout pie requires 11 plant-based ingredients plus a few common spices!

To make this savory vegan walnut pie, you’ll need:

  • California walnuts – Fresh California walnuts are the KEY ingredient in this recipe that add a meaty texture and rich nutty flavor to the filling of these savory vegetarian pies. You want to soak them in hot water for at least 20 minutes before using them in this recipe which will soften them a bit and let them soak up more of that gravy flavor!
  • Fresh garlic – minced
  • Soy sauce
  • Nutritional yeast
  • SPICES – dried thyme, cumin, ground mustard, smoked paprika, black pepper
  • Vegan butter – You can also use refined coconut oil or olive oil.
  • Yellow onion diced small
  • Carrots diced small
  • Mushrooms – diced small
  • All-purpose flour
  • Stout beer – Guinness is probably the most well-known vegan-friendly option here!
  • Vegan-friendly puff pastry – thawed according to package directions
Head on photo of a savory vegetarian pie with a bite taken out of the puff pastry crust revealing the walnut and mushroom filling. In the background, there are another two mini pies in a white ramekin, a pint glass of stout beer, and jars of fresh California walnuts and green peas.

How to Make Walnut and Mushroom Stout Pies

You’ll love how easy it is to make these mini walnut stout pies. The whole recipe comes together quickly!

Step 1: Prep the ingredients.

You’ll start by preparing the ingredients for this recipe. Soak the California walnuts in hot water for 20 minutes, preheat your oven to 400F, and chop the garlic, onion, carrots, and mushrooms. The recipe comes together quickly, so it’s helpful to have these things done in advance!

Two side by side photos. Overhead shots of a food processor before and after pulsing the ingredients you need to make plant-based walnut meat.

Step 2: Make the walnut meat.

Once your California walnuts are soaked, drain the water, rinse them, and add them to your food processor. Add the rest of the walnut meat ingredients and pulse until the mixture achieves a fine-ground meat texture – stopping to scrape the sides as needed.

Four photos showing the process of making a savory vegetarian pie filling with carrots, onions, garlic, walnut meat, and mushrooms.

Step 3: Make the filling.

Now, it’s time to make the filling! Melt the vegan butter on medium-high heat and saute the onions and carrots for about 3-4 minutes. Add the mushrooms and walnut meat and saute for another 2 minutes. 

Then, add the flour and stir to create a light roux. Add the stout beer, turn the heat to medium low, and cover for 5 minutes. Finally, uncover and allow the filling to cool and thicken a bit while you roll out the pastry.

Two side by side photos. Overhead shots of the process of layering ingredients for a vegan stout pie in a small white ramekin.

Step 4: Roll out the pastry.

Roll the defrosted puff pastry to ¼ inch thickness and cut it into 8 equal pieces if you’re using 4 ramekins or 2 pieces for an 8×8 baking dish.

Step 5: Assemble and bake.

Finally, it’s time to put it all together! Line the bottom of each ramekin (or 1 8×8 baking dish) with a piece of the rolled out puff pastry. 

Then, top that with the walnut filling to just below the top of the dish. Top this with another piece of puff pastry and bake at 400℉ for 15-20 minutes until the pastry crust is golden brown and flaky. Make sure you check your pies at the 15 minute mark because that puff pastry can burn quickly!

How to Serve Savory Vegetarian Pie

Serve these delightful walnut mushroom stout pies with a side of mushy peas and mashed potatoes, roasted potatoes, or even a baked potato. This combination makes an awesome Saint Patrick’s Day dinner. Although, it’s fantastic any time of year!

Head on photo of a savory vegetarian pie with a bite taken out of the puff pastry crust revealing the walnut and mushroom filling. In the background, there is another pie in a white ramekin and a jar of fresh California walnuts.

How to Store Leftover Vegan Stout Pie

This recipe makes 4-6 mini pies in ramekins or 1 large 8×8 pie. If you make the mini pies, you’ll probably have leftover filling depending on the size of your ramekins. The large pie makes about 8 servings.

Store any leftover pies or filling in an air-tight container in the fridge for 3-5 days. 

You can also make them into hand pies and store them in the freezer for up to 8 weeks. We recommend cooking the pies fully and letting them cool before freezing. Reheat in the oven at 350F until warmed through.

Head on photo of a savory vegetarian pie with half of the puff pastry crust removed revealing the walnut and mushroom filling. In the background, there are another two mini pies in a white ramekin, a pint glass of stout beer, and jars of fresh California walnuts and green peas.

More Walnut Meat Recipes:

When you make this Walnut and Mushroom Stout Pie, let us know what you think! We LOVE when you rate the recipe and leave a comment below. It helps more people find this recipe! 

And don’t forget to tag both us AND our friends at @CAwalnuts in your photos on Instagram. We can’t wait to see your delicious creations and cheer you on!

Head on photo of a fork digging into a savory vegetarian pie with puff pastry crust and walnut and mushroom filling. There is a jar of peas in the background along with another pie in a white ramekin.

Walnut and Mushroom Stout Pie

Terrence Roche
This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat and simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!
4.34 from 12 votes
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Vegan Dinner Recipes
Servings 5 mini pies
Calories 466 kcal

Ingredients
  

For the walnut meat:

For the filling:

  • 4 Tbsp vegan butter
  • 1/2 cup yellow onion diced small
  • 1/2 cup carrot diced small
  • 1 cup mushrooms diced small
  • 2 Tbsp + 1 tsp all-purpose flour
  • 1 cup stout beer

For the crust:

  • One sheet vegan-friendly puff pastry – thaw according to package directions

Instructions
 

  • PREP THE INGREDIENTS: Soak the California walnuts in hot water for 20 minutes, preheat your oven to 400F, and chop the garlic, onion, carrots, and mushrooms. 
  • MAKE THE WALNUT MEAT: Once your California walnuts are soaked, drain the water, rinse them, and add them to your food processor. Add the rest of the walnut meat ingredients and pulse until the mixture achieves a fine-ground meat texture – stopping to scrape the sides as needed.
  • MAKE THE FILLING: Melt the vegan butter on medium-high heat and saute the onions and carrots for about 3-4 minutes. Add the mushrooms and walnut meat and saute for another 2 minutes. Then, add the flour and stir to create a light roux. Add the stout beer, turn the heat to medium low, and cover for 5 minutes. Finally, uncover and allow the filling to cool and thicken a bit while you roll out the pastry.
  • ROLL OUT THE PASTRY: Roll the defrosted puff pastry to ¼ inch thickness and cut it into 8 equal pieces if you’re using 4 ramekins or 2 pieces for a large 8×8 baking dish.
  • ASSEMBLE AND BAKE: Line the bottom of each ramekin (or 1 8×8 baking dish) with a piece of the rolled out puff pastry. Then, top that with the walnut filling to just below the top of the dish. Top this with another piece of puff pastry and bake at 400℉ for 15-20 minutes until the pastry crust is golden brown and flaky.

Video

Nutrition

Serving: 1mini pieCalories: 466kcalCarbohydrates: 18gProtein: 11gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 33gTrans Fat: 2gSodium: 735mgFiber: 6gSugar: 4g
Keyword best vegetarian pie, easy vegan pie, mushroom stout pie, vegan guinness pie, vegan meat pie recipe, vegan mushroom pie, vegan pie recipe, vegan steak and ale pie, vegan vegetable pie, vegetarian pie, vegetarian savory pie recipes, walnut pie recipe
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