This Vegan Chicken & Mushroom Bake is absolutely amazing. It will impress vegan and non-vegans alike. Perfect for parties and get-togethers! The puff pastry makes this dish seem fancy, even though it is super easy! The rich flavor, and crispy then soft texture -- what more could you need?

Vegan Chicken & Mushroom Bake [Vegan]

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Cooking Time



  • 2 puff pastry sheets (pre-rolled, check it’s vegan)
  • 14 ounces sliced mushrooms
  • 2 tablespoons reduced-salt soy sauce
  • 10 ounces vegan milk
  • 6.5 ounces vegan ‘chicken’
  • 2-3 tablespoons plain flour
  • 2 tablespoons vegan butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Optional: 1 tablespoons nutritional yeast
  • Black pepper to taste
  • oil (for frying)


  1. Pre-heat the oven to 350°F and line a large baking tray with baking paper
  2. Start by lightly frying the mushrooms in a little oil until soft and then add in the chicken and fry until crispy
  3. In the meantime, in a saucepan, melt the vegan butter and add in the flour and whisk to make a roux – then add in the milk, soy sauce, garlic powder, onion powder, nutritional yeast and black pepper and whisk until a creamy sauce forms
  4. Add the mushrooms and chicken to the sauce and stir
  5. Unravel your first sheet of puff pastry with its paper onto a baking tray and cut into 4 rectangles
  6. Spoon in your filling keeping a 3/4 inch border free around the edge
  7. Place your second puff pastry sheets (also cut into rectangles) on top and press the two sheets together around the edge with a fork to create a seal
  8. Place in the oven for 30 minutes until the bakes are golden brown in color
  9. When cooked, leave to cool for a few minutes and enjoy!

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