Mushroom Vegan Sausage Pie

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That looks like just like meat and taste amazing!

This Mushroom Vegan Sausage Pie was an inspiration before I was vegan. I modified it to get that same amazing taste it use to have when I cooked it with meat. It is still one of the best creations that I have ever made. It taste so rich and looks like meat as well. This has been one of my go to recipes for holiday dinners for years. So very tasty!

How to make Mushroom Vegan Sausage Pie

This pie is a little bit of work but it is so very worth it. You will not regret is when your family and friends go back for more. I believe the biggest trick is in how the mushrooms are cooked. They have to sweat and steam down releasing all that moisture. This opens them up the absorb all the spices that you add to them. This cooking down can take some time. It can take up to 15 to 20 minutes for the mushrooms to get to the proper consistency.

In the process steaming and cooking off a lot of the moisture, it is time to add the spices. The key component to the explosion of flavor is the sage. It really takes the crown in this recipe. It sounds like a lot of spice to add two and half tablespoons but it is what makes all the difference. You will see!

The second most important flavoring is the vegan butter. This dish really does need that little extra bit of creamy flavoring. I only add two tablespoons but you can add about four tablespoons altogether. I just like my meals to be flavorful but adding as less fat as I can.

The third ingredient is the soy sauce or I use Bragg’s Liquid Amino’s. It rounds up the mushrooms to give it more of an earthy beefy taste. I use about three and a half tablespoons total but again if you like it a little salty use more.

Mushroom secret flavoring

I have tried a lot of mushrooms in my day. Cooking them is always exciting to see what they are going to taste like. I found that if I mix baby portabella mushrooms with shiitake mushrooms it really helps this dish to have a full mushroom flavor. Although, one of my secrets is Turkey Tail mushroom powder. This mushroom powder brings out a beautiful mild beefy flavor. It is not very robust but it is such a great base to any mushroom dish. Just sprinkle about a teaspoon in a mushroom gravy or mushroom based meal and you will taste the difference. Although, I do not use it in this recipe.

This Turkey Tail mushroom powder has medicinal properties to help with leaky gut and other things. It is worth some research. Being that our country has had some problems with this issue it is good to add it to your favorite recipes. You can find good organic Turkey Tail mushroom powder on Amazon or sometimes in health food stores.

I have made this recipe in so many different ways in the past. It use to be our make shift stuffing for Thanksgiving because we did not want to eat so much bread. If you do not care for eating so much white flour this can be made without putting in a pie crust. I have also made this recipe with phyllo dough and that works very well too. I hope you and your loved one enjoy this recipe as much as we have for years.

This creation is so tasty! You are going to Love it!
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Mushroom Vegan Sausage Pie

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  • Author: Spicy Saucy Vegan
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 people 1x
  • Category: Brunch, Dinner
  • Method: Stove Top/Bake
  • Cuisine: American
  • Diet: Vegan


This Mushroom Vegan Sausage Pie is so close to eating real meat. The texture of the mushrooms and vegan sausage are amazing. This recipe can be dressed up or dressed down without a pie crust. Although, it keeps moist in the pie dough. Try this for your next holiday dinner. It is bound to be a hit. Enjoy!


Units Scale

Pie Crust

  • 2 1/2 cups White All Purpose Flour
  • 2 sticks Vegan Butter (unthawed and refrigerate to keep cold)
  • 1 tsp Sea Salt
  • 4 to 6 Tbsp Ice Cold Water

Mushroom Vegan Sausage Filling for Pie

  • 1 bag Morning Star Plant Based Sausages (chopped)
  • 2 8oz carton Baby Portabella Mushrooms (chopped fine)
  • 2 8oz carton Shiitake Mushrooms (chopped fine)
  • 1 Lg Yellow Onion (diced)
  • 4 to 5 cloves Garlic (chopped small)
  • 3 Tbsp Extra Virgin Olive Oil
  • 3 to 4 Tbsp Soy Sauce or Bragg’s Amino Acids (use depending on taste. Soy sauce is a little stronger then Bragg’s )
  • 2 1/2 Tbsp Ground Sage (use 1 1/2 Tbsp in the mushrooms when cooking and 1 Tbsp in the vegan sausage when cooking)
  • 1 tsp Thyme
  • 1/2 tsp Rosemary
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Black Pepper
  • Sea Salt to Taste


Pie Crust

  1. In a large bowl combine the flour and salt and mix together. Then add the cold chunked butter. The colder the butter the better, but not frozen. (I cut it up ahead of time and stick it in the freezer about 5 minutes before I use it.) You do not want your butter too soft. It will be hard to mix. Blend the butter in with a pastry cutter until it forms little chunks. Then add the cold ice water 2 Tablespoons at a time. Mix together with your hands until it forms a dough. Split the dough in half. Roll out your dough on a floured surface to fit your pie dish. Cut the excess amount off of the edges of the pie dish. Combine this excess dough with the second piece of dough and for into a round ball. Put the second piece of dough in the refrigerator until you need to roll it out for the top.

Mushroom Vegan Pie Filling

  1. Dice up your Yellow onion and cloves of garlic. Combine in a medium bowl to cook latter.
  2. Chop up fine all the mushrooms. Combine in a large bowl. Put aside.
  3. Chop small all the unthawed Morning Star plant based sausages. Combine in a separate small bowl. Put aside.
  4. Turn your oven on at 425°
  5. In a large skillet on medium heat add a 2 Tbsp of extra virgin olive oil. Add the chopped onions and garlic. After 3 minutes add 1 Tbsp of soy sauce or Bragg’s aminos. Cook until clear and glassy. When done transfer to a large bowl.
  6. In the same skillet on medium high heat add the finely chopped portabella mushrooms and shiitake mushrooms. (do not add oil) The mushrooms will release their moisture and start to get wet. Add 1½ Tbsp of the ground sage, thyme, rosemary, crushed red pepper and black pepper. Turn down heat to medium. Cook down the mushrooms until they are not running with moisture. About 18 to 20 minutes. Keep stirring. When it looks like ground meat then add 2 Tbsp of soy sauce or Bragg’s. Stir in and let cook for about a minute and then transfer to the cooked onions in a bowl.
  7. In the same skillet on Medium heat add a 1 Tbsp of the extra virgin olive oil. Then add the chopped Morning Star plant based sausages. Stir to coat with the oil. Cook as you continue stirring for 1 minute. Add a Tbsp of soy sauce or Bragg’s. Be mindful that the soy is saltier then the Bragg’s.
  8. Combine the mixture of mushrooms and onions and garlic to the sausage. Heat all together for 1 minute. Do a taste test. Add extra sea salt if you feel it needs more salt.
  9. Add to the prepared pie crust. Roll out the second ball of pie dough to fit the top of the pie. Trim off excess dough from around the edges. Wet the edges with water between the two crust so that it form a stickiness. This helps adhere the two doughs together. If you have extra dough you can do cut outs for the top of the pie to decorate it. When putting the cut outs on the pie adhere it with a little water to the surface of the pie.
  10. Cook in the oven for 25 minutes or until light brown.

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