My Vegan Christmas Feast: Chestnut-Mushroom Pie with All the Trimmings

Welcome to Herbivore Paradise! Today, I’m thrilled to share my ultimate vegan Christmas menu—a hearty chestnut-mushroom pie paired with four delicious sides that all cook simultaneously to save you time. Whether you’re hosting a festive dinner or craving cozy flavors, this meal is a showstopper. Let’s dive in!

🍄 Chestnut-Mushroom Pie: Step-by-Step

This pie is the centerpiece of your Christmas table—savory, slightly sweet, and packed with umami flavors. Here’s how to nail it:

Step 1: Prepare the Filling

1. Chop: Roughly slice mushrooms (don’t overdo it—chunky texture is key!). Dice shallots.
2. Sauté: Heat olive oil in a large pan. Cook shallots until translucent (2-3 minutes), then add mushrooms on high heat to evaporate moisture quickly (5-7 minutes). Stir occasionally.
3. Season: Add crushed quatre épices, coriander, and a pinch of salt. Stir in chestnuts and maple syrup. Cook until the mixture is dry (no liquid pooling at the bottom of the pan).
4. Cool: Turn off heat, mix in parsley, and transfer the filling to a bowl to cool completely (this prevents soggy pastry!).

 

Step 2: Assemble the Pie

1. Prep Pastry: Roll out one pastry sheet to fit a 9-inch pie dish. Press it gently into the dish, letting excess dough hang over the edges.
2. Fill: Spread the cooled filling evenly over the pastry. Avoid overfilling—leave a 1cm border.

1. Top & Decorate: Cover with the second pastry sheet. Trim edges, then crimp with a fork or fold decoratively (try a braided edge for a festive touch!). For a golden finish, brush with olive oil or vegan egg wash (1 tbsp plant milk + 1 tsp maple syrup).

1. Vent: Cut 2-3 small slits on top to release steam during baking.

🥗 Time-Saving Sides That Cook Together

Here’s the magic: All sides bake alongside the pie at 200°C (fan) for 35 minutes—no juggling required!

1. Swedish-Style Potatoes

These buttery, garlicky potatoes look fancy but are surprisingly simple:

1. Slice: Place a potato between two chopsticks (this stops your knife from cutting all the way through). Make thin, even slices (about 3mm apart).

1. Flavor: Melt vegan butter with minced garlic and chopped parsley. Use a pastry brush to generously coat between slices.

1. Bake: Arrange potatoes in a baking dish. Cover with foil and bake for 25 minutes, then uncover for the last 10 minutes to crisp the edges.

2. Honey-Glazed Carrots

Sweet, tender carrots with a glossy finish:

1. Toss: In a bowl, mix baby carrots with olive oil, maple syrup, salt, and pepper until evenly coated.

1. Arrange: Spread carrots in a single layer on a parchment-lined baking sheet.

1. Bake: Roast for 35 minutes, stirring once halfway, until caramelized at the edges.

🍲 Creamy Mushroom Sauce & Green Beans

Prepare these while the pie bakes for a seamless finish:

1. Creamy Mushroom Sauce

1. Sauté: In a skillet, cook diced shallots in olive oil until soft. Add mushrooms and cook on high heat until all liquid evaporates (8-10 minutes).

1. Blend: Transfer to a blender with cashew cream, garlic, and paprika. Blend until smooth. Adjust thickness with water if needed.

1. Finish: Return to the pan, stir in chopped parsley, and keep warm on low heat.

2. Shallot-Green Beans

1. Sauté: In the same skillet, cook sliced shallots in olive oil until golden. Add pre-cooked green beans and toss for 2-3 minutes.

1. Season: Sprinkle with salt and a handful of fresh parsley right before serving.

🌟 Pro Tips & Variations

• Make it gluten-free: Use gluten-free puff pastry or a potato crust (grated potatoes pressed into the pie dish).
• Nut-free sauce: Replace cashew cream with oat cream or silken tofu blended with lemon juice.
• Extra crunch: Sprinkle toasted walnuts on the pie filling before adding the top crust.
• Prep shortcuts: Use pre-sliced mushrooms or frozen chestnuts to save time.

🍽️ Serving & Storing

Serving Suggestions

• Let the pie rest for 10 minutes before slicing—this helps the filling set.
• Drizzle mushroom sauce over the pie or serve it on the side.
• Garnish with extra parsley or pomegranate seeds for a festive touch.

Storing Leftovers

• Fridge: Store components separately for up to 3 days. Reheat pie in the oven to retain crispness.
• Freeze: Pie slices freeze well for up to 1 month. Thaw overnight before reheating.