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Mushroom Pie with Walnut Sauce

  • Prep Time:
  • 2:30 hours
  • Cook Time:
  • 0:45 minutes
  • Servings:
  • 6

Proof that meatless meals can be comforting and company-ready, this savory mushroom pie features a buttery crust, umami-rich filling, and a delectable “cream" sauce.


Plant-based Protein Crumbles


  • Pie Crust:
  • 1 ¼ cups All-Purpose Flour, plus extra for rolling
  • 1 stick Salted Butter, cold, cut into cubes
  • ½ tsp Salt
  • ½ tsp Sugar
  • 3-4 Tbsp Cold Water
  • Pie Filling:
  • ½ cup Original Longève Plant-Based Protein Crumbles, dry
  • 1 Tbsp. Vegan Base
  • ½ cup Warm Water
  • 2 Tbsp Olive Oil
  • 1 Clove Garlic, minced
  • ¼ cup onion, small diced
  • ½ cup Mushroom, diced
  • Pepper to taste
  • Walnut Sauce:
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • ½ cup Walnut Milk


  1. Pie Crust: In a bowl, add AP flour and almond flour, butter, salt, and sugar.
  2. Pie Crust: Use Fingertips to rub butter into flour, then slowly add cold water 1 Tbsp at a time until flour comes together in a ball.
  3. Pie Crust: Wrap dough in plastic wrap and refrigerate for 2 hours.
  4. Pie Crust: Roll dough out to fit an 8" pie dish or cut into circles to fit individual tart pans. Poke holes in the bottom of the piecrust with a fork. Freeze piecrust for 30 minutes before baking.
  5. Pie Crust: Preheat oven to 350 F.
  6. Pie Filling: In a bowl, add Longève Plant-based Protein Crumbles, vegan base and water. Stir well, and let crumble hydrate for 3 to 5 minutes.
  7. Pie Filling: Heat olive oil in a skillet over medium heat. Add olive oil, garlic, onion and mushroom to pan and sauté until aromatic.
  8. Pie Filling: Add hydrated crumbles to mushroom blend to sauté for 3 minutes more. Season with salt and pepper.
  9. Pie Filling: Let filling cool, and fill pie shell or tart shells with filling, and bake for 20 minutes.
  10. Walnut Sauce: In a skillet, melt butter over medium-low heat.
  11. Walnut Sauce: Add flour and cook, stirring constantly, until flour is lightly brown
  12. Walnut Sauce: Add walnut milk to thicken, adding more if needed to thin sauce to a pourable consistency.
  13. Walnut Sauce: Season with salt and pepper

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