A coulibiac is a type of Russian pirog or a baked dough with a sweet or savory filling. Typically, coulibiac is stuffed with seafood, eggs, and vegetables, but this version has a seasonal mixture of Brussels sprouts, cranberries, and chestnuts. Then, it's all topped with a savory, gravy-like sauce made from Porcini mushrooms. This recipe makes a lovely dish, perfect for entertaining. It is straightforward and the filling can be made ahead.

Vegetable Coulibiac With Porcini Mushroom Sauce [Vegan]



Cooking Time




For the Coulibiac:

  • 14 ounces Brussels sprouts
  • 2 handfuls of fresh cranberries
  • 7  ounces vacuum-packed chestnuts
  • 1/3 cup, plus 1 1/2 tablespoons basmati and wild rice
  • 3 large banana shallots, finely chopped
  • 2 large garlic cloves, crushed
  • 2 tablespoons light brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 large handfuls of chopped parsley leaves
  • 1 vegan puff pastry, plus melted vegan butter, to seal

For the Porcini Mushroom Sauce:

  • 1.75 ounces dried porcini mushrooms
  • 1 small onion, finely chopped
  • 1 large garlic clove, crushed
  • 2 tablespoons fresh rosemary leaves, chopped
  • Scant 2 cups vegetable stock
  • 1 cup white wine
  • 1 tablespoon vegan butter
  • 1 tablespoon plain flour
  • 3 tablespoons cashew cream
  • Salt and pepper, to taste
  • Olive oil


  1. Put Porcini mushrooms in a bowl and cover with boiling water. Set aside.
  2. Cook the rice according to packet instructions. It should still have a bit of a bite. Drain and set aside.
  3. In the meantime, heat some olive oil in a large frying pan. Add banana shallots and the crushed garlic cloves. Fry gently, until golden and soft.
  4. Clean Brussels sprouts and cut them into thin slices.
  5. Add Brussels sprouts to frying pan with cranberries, balsamic vinegar, and sugar. Mix well and cook together for 10 minutes.
  6. Add chopped chestnuts. Cook together for 5-10 minutes, until sprouts and cranberries are cooked. Season to taste.
  7. Preheat the oven to 400°F.
  8. Roll out puff pastry to a rectangle of about 13x17-inches. Cut pastry to obtain two rectangles of different widths. One should be about 7 1/2x17-inches and the other 5 1/2x17-inches.
  9. Cover a baking tray with some parchment paper. Place large piece of pastry on top.
  10. Blend vegetables and rice together and pile the mixture on top of pastry leaving just over 1-inch of an edge all around. Brush the edges with some melted vegan butter.
  11. Run a lattice pastry cutter (see notes) in the middle of the smaller piece of pastry leaving an edge of around just over 1-inch. Carefully place on top of the vegetable/rice mixture. The lattice will open as it goes over the filling. Press edges together to seal, folding pastry if necessary.
  12. Brush melted vegan butter on the lattice and place in the oven for around 20 minutes, until golden.
  13. In the meantime make the porcini mushroom sauce. Heat some olive oil in a saucepan. Fry onion, garlic, and rosemary until soft.
  14. Add Porcini mushrooms with their liquid, vegetable stock and wine. Boil together until liquid has reduced by half.
  15. Put flour in a bowl and dilute with some of the liquid from the mushroom sauce, making sure there are no lumps.
  16. Add butter and diluted flour to the mushroom sauce. Whisk regularly and cook over high heat until it has thickened. Blend cream in just before serving. Season to taste.
  17. Serve coulibiac with Porcini mushroom sauce on the side.


If you do not have a lattice pastry cutter, just cover the top with a regular sheet of pastry, leaving a little hole in the middle so the steam can escape.