Creamy Mushroom Pot Pie
Chef Tal serves up a plant-based twist on a classic comfort dish. Roasted button mushrooms are folded into a rich, gravy-style filling with Yukon potatoes, celery, peas, carrots, and pearl onions. A flaky vegan baked puff pastry on top lets you scoop or top each bite as you like.
Nutritional facts
Protein
14g
Carbs
51g
Calories
780kcal
Fat
62g
Ingredients
Buttom Mushroom, Vegan Puff Pastry, Green Peas, Carrots, Extra Virgin Olive Oil, Celery, Onion, Yukon Potatoes, All Purpose Flour, Vegan Egg, Italian Parsley, Black Pepper, Kosher Salt, Granulated Garlic, Seasoning, Monosodium Glutamate, Spice, Parsley, Dried
Contains almonds, wheat, soybeans.
Reviews
3.3
Based on 4 reviews
Francesco · 03/06/26
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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