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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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
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!
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.
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.
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!
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.
More Walnut Meat Recipes:
- Spicy Beef-Style Walnut Meat
- Smoky Sausage-Style Walnut Meat
- Southwest Tater Tot Hotdish
- Vegan Pesto and Walnut Sausage Pizza
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!
Walnut and Mushroom Stout Pie
Ingredients
For the walnut meat:
- 2 cups raw California walnuts soaked in hot water 20 minutes
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 2 Tbsp nutritional yeast
- 1 Tbsp dried thyme
- 2 tsp ground cumin
- 1 tsp ground mustard
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
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.
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