Vegan mushroom cranberry pot pie

Simple Mushroom and Cranberry Vegan Pot Pie for 2

Course: Main Course
Cuisine: Canadian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2
Author: Eyecandypopper
Most conventional mushrooms are often sprayed with extra chemicals, such as formaldehyde, to keep them fresh, so I strongly recommend eating organic mushrooms to reduce your exposure to these toxic ingredients.


  • 20 oz organic mushrooms (I used a mix of cremini and shiitake, washed, dried, thinly sliced)
  • 2 large garlic cloves (minced)
  • 1 sweet potato (approx. 200g, peeled, cut in small cubes)
  • 6 organic kale leaves (washed, dried, stems removed, chopped)
  • 1 cup cranberries
  • 1/2 cup frozen peas
  • 1 tsp thyme
  • 1/4 tsp sea salt
  • a pinch of pepper
  • olive oil (for cooking)


  • 1 1/2 cup filtered water
  • 1/2 cup white wine
  • 1 no-salt vegetable bouillon cube
  • 4 tsp organic corn starch


  • 1/2 cup whole spelt flour
  • 1 tsp thyme OR herbes de Provence
  • a pinch of sea salt + pepper
  • 2 tsp olive oil
  • 1 Tbsp + water


  1. Warm a large pan over medium heat. Once it's hot, drizzle a generous amount of olive oil and immediately put all the sliced mushrooms in. Mix occasionally.
  2. After 10 minutes, add the minced garlic, cubed sweet potato, and thyme.
  3. After another 5 minutes, add the kale and cranberries, and cook for another 5 minutes, mixing occasionally.
  4. Mix the salt and pepper in at the end.
  5. While all of this is cooking, boil the water to dissolve the vegetable bouillon cube. Make sure there is no slumps left.
  6. Add the wine and corn starch, and mix well. Set aside.
  7. In a deep plate, mix the flour and spices. Drizzle the olive oil and mix in with a fork. Then add the water, mix in, then use your hands to press it together until you get a ball of dough.
  8. Cut the dough in half, and flatten each ball between your palms, then put on a flat plate and press with your hands as much as possible until it's big enough to cover the top of the Meal Mug.
  9. When the vegetable mixture is ready, put half of it in each mug, then mix in the frozen peas.
  10. Pour half of the broth mixture in each, and add the crust on top.
  11. You can brush the top of the crust with some broth if you wish.
  12. Bake in a pre-warmed oven at 425F for approx. 25 minutes, or until the crust is cooked and golden.
  13. Remove from the oven, and let stand for at least 5 minutes before eating because it'll be very hot!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 442kcal | Fat: 7g | Sodium: 796mg | Potassium: 2462mg | Carbohydrates: 78g | Fiber: 11g | Sugar: 9g | Protein: 21g | Vitamin A: 29660% | Vitamin C: 218.9% | Calcium: 357% | Iron: 6.9%