Vegan Christmas Dinner Recipe: Chestnut-Mushroom Pie with Classic Holiday Sides

This chestnut-mushroom pie is the star of my vegan Christmas spread. I’ve paired it with four simple sides that all cook at the same time – no juggling pans or last-minute stress. It’s the kind of hearty, flavorful meal that makes everyone forget it’s plant-based. Perfect when you need something special for the holidays but don’t want to spend all day in the kitchen.

🍄 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 sliced ​​mushrooms (don’t overdo it, the chunky texture is essential!). Then Dice the shallots..
2. Cook: 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 four spices, 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. Then Press it gently into the dish, And letting excess dough hang over the edges.
2. Fill: Spread the cooled filling evenly over the pastry (Avoid overfilling) and leave a 1 cm border.

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

1. Vent: Before baking, take a sharp knife and make 2-3 small cuts on top of the pastry. This lets steam escape so your pie doesn’t burst open in the oven.

🥗 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). Then Make thin, even slices (about 3 mm 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. Prep the carrots: In a large bowl, toss baby carrots with olive oil, maple syrup, salt, and pepper. Then Mix well until all the carrots are evenly coated.

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

1. Bake: Roast for 35 minutes, and 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. Cook: In a skillet, cook diced shallots in olive oil until soft. Then 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. And blend until smooth. Then 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. Cook: In the same skillet, cook sliced shallots in olive oil until golden. After that add the pre-cooked green beans and toss for 2-3 minutes.

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

🍽️ Serving & Storing

To Serve

• Let the pie sit for 10 minutes after baking, this keeps the filling from oozing out when you cut it.
• Serve the mushroom sauce either drizzled over top or on the side for dipping.
• For a holiday look, sprinkle fresh parsley or pomegranate seeds on top.

For Leftovers

• Fridge: Keep the pie and sauce separate. They’ll last 3 days. Reheat the pie in the oven to keep the crust crispy.
• Freeze:  Wrap individual slices well. They freeze great for 1 month. Just thaw overnight before reheating.