Mushrooms and leeks in a creamy sauce encased in a golden crisp pastry – what’s not to love? And even better, as it’s made with plant butter and diary-free milk, it’s the perfect recipe to serve to both vegans and non-vegans.

Vegan Mushroom and Leek Pie
(© The Vegan Society)
Vegan Mushroom and Leek Pie
Print Recipe
Nutrition Facts
Mushroom & leek pie
Amount Per Serving
Calories 506 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 7g44%
Trans Fat 1g
Sodium 235mg10%
Potassium 659mg19%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 7g8%
Protein 12g24%
Vitamin A 1095IU22%
Vitamin C 15mg18%
Calcium 172mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Mushroom & leek pie

A vegan version of a classic pie
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: British
Servings: 4
Calories: 506kcal

Equipment

  • Large saucepan
  • Small saucepan
  • Pie dish

Ingredients

  • 1 tbsp olive oil
  • 2 medium leeks trimmed and sliced into discs
  • 3 cloves of garlic minced
  • 500 g button mushrooms
  • 1 tsp dried mixed herbs
  • 1 roll vegan puff pastry

For the sauce:

  • 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

Method

  • Add the olive oil to a large saucepan on medium heat. Fry the leeks and garlic for 2 minutes.
  • Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top 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.
  • Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
  • Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off 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. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown.
  • Cook for 25 minutes until golden brown. Serve straight away.

Nutrition

Calories: 506kcal | Carbohydrates: 45g | Protein: 12g | Fat: 32g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 235mg | Potassium: 659mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1095IU | Vitamin C: 15mg | Calcium: 172mg | Iron: 4mg

Recipe courtesy of The Vegan Society

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