This delicious vegan mushroom and leek pie will appeal to both vegans and meat-eaters. Creamy mushrooms and leeks encased in a crispy, golden pie crust, a delicious main course for everyone. Serve with new potatoes and lots of delicious green veg.
For the white sauce (roux):
You’ll Need:
- 1 tbsp olive oil
- 2 medium leeks, trimmed and sliced
- 3 cloves garlic, minced
- 500 g Chestnut mushrooms, quartered
- 1 tsp dried mixed herbs
- a pinch of salt and pepper
For the white sauce (roux):
- 1 tbsp dairy-free butter
- 2 tbsp plain flour
- 350 ml dairy-free milk
- 1/8 tsp ground nutmeg
- a pinch of salt and pepper
- 1 roll vegan puff pastry (or gluten-free, if needed)
- 4 tbsp dairy-free milk, for glazing
Instructions:
- Heat the olive oil in a large saucepan, then fry the leeks and garlic for 2 minutes, to soften.
- Add the mushrooms, herbs, salt & pepper, and stir for a minute. Place the lid on the pan and cook for 8 minutes.
- Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.
- Combine the cooked leeks and mushrooms with the sauce and leave to cool completely. Take the pastry out now to bring it to room temperature.
- Pre-heat the oven to 200C.
- Pour the leek and mushroom mixture into a pie dish and top with the puff pastry, trimming any excess pastry around the edges.
- Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Glaze the top by dipping a pastry brush in a little dairy-free milk and brushing over.
- Bake for 25 minutes until golden brown. Serve immediately.
