Vegan Portobello Oggie Recipe

Make the pastry dough

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Grate or cut 3 tbs cold vegan butter and 2 tbs cold vegan shortening into small pieces and, using a pastry cutter or your fingertips, work them into the flour until the mixture resembles coarse crumbs with some pea-sized bits for flakiness.

Drizzle 3 tablespoons ice water over the mixture a tablespoon at a time, mixing gently with a fork until the dough just comes together when pinched. You may not need all the water; avoid overworking. Form into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Preheat oven to 400°F (200°C) while filling cooks (see Filling steps).

Prepare vegetables

Heat 2 tbs olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they begin to brown, about 6–8 minutes.

Add the diced onion, carrot, and celery to the pan. Sauté for 6–8 minutes until vegetables are softened and onions are translucent.

Stir in minced garlic, sliced portobello mushrooms, thyme leaves, and minced rosemary. Cook another 4–5 minutes until mushrooms release moisture and begin to brown.

Season the mixture with 1 tbs soy sauce, 1 tsp salt, and 1 tsp black pepper. Pour in 1 cup vegetable broth and bring to a gentle simmer so flavors combine and potatoes finish cooking, about 6–8 minutes.

Combine 1 tsp cornstarch with 1–2 tbs cold water to make a slurry. Stir the slurry into the simmering filling, then add 1 cup frozen peas. Cook until the sauce thickens to a moist but not runny consistency, about 2 minutes. Taste and adjust seasoning.

Remove the filling from heat and let it cool for 10–15 minutes. Cooling helps prevent soggy pastry when assembling.

Roll and portion dough

On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a plate or bowl ~8–9 inches in diameter as a guide, cut out four circles (or six 6-inch circles for smaller oggies). Gather scraps, re-chill briefly if sticky, and re-roll as needed.

Spoon about 3/4 to 1 cup of the cooled filling onto one half of each dough circle, leaving a 1/2-inch border. Do not overfill. Brush the exposed border with a little aquafaba (2 tsp total) to help seal.

Fold the dough over the filling to create a half-moon shape. Press edges firmly and crimp with a fork to seal. Use a small knife to cut 2 small vents in the top of each oggie to release steam.

Place the assembled oggies on a parchment-lined baking sheet. Brush tops lightly with aquafaba for a golden finish. If desired, sprinkle a pinch of sea salt or coarse salt on top.

Bake in the preheated 400°F (200°C) oven for 25–30 minutes, rotating the pan once, until pastry is golden brown and cooked through. If bottoms brown too quickly, move the pan to a higher rack or tent loosely with foil.

Remove from oven and let rest on a wire rack for 10 minutes before serving so filling sets slightly.

While the oggies bake, prepare the simple salad by tossing 4 cups mixed salad greens with 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper. Toss to combine.

Serve one vegan Portobello Oggie warm with a handful of dressed salad greens on the side. Garnish with additional fresh thyme if desired.