Vegan Leek and Mushroom Pie

Who can resist a good pie? Especially if this is creamy and delicious on the inside and crunchy and golden on the outside. Our Leek and Mushroom Pie is a plant-based meal to please your whole family.

To make the pie more "meaty" and add protein, we use Quorn chicken. You can totally leave this ingredient out and the pie will still be fantastic, but if you have the chance to get it at your local supermarket, we would recommend you to get it especially for this recipe.

Our recipe is simple to prepare and when baked it looks beautiful. Served with some side dishes such as roasted potatoes, this Winter Salad, Baked Carrots or Baked Pumpkin, you can prepare a hearty and comforting lunch or dinner for an especial occasion such as Christmas or for a regular weekday meal.

Vegan Leek and Mushroom Pie Ingredients

Leeks. The centre piece of this pie. To prepare this recipe we use the bottom (white and light green) part of the leek. You can keep the dark green part in the freezer when making stock.

Mushrooms. We use chestnut mushrooms but you can use cremini or white buttom as well.

Quorn Chicken pieces. To add protein and heartiness to the dish. You can substitute this ingredient for seitan, potatoes or precooked butter beans.

Garlic. Finely chopped garlic to make the base of the dish richer.

Nutritional yeast or Yeast flakes. To give our creamy filling a cheesy touch, we use yeast flakes. We love adding yeast flakes to our dishes as it’s a good source of vitamin B12 and gives your sauces a delicious cheesy flavour.

Thyme. Dry or fresh thyme can be used for this recipe. You can substitute this ingredient for another aromatic herb of your choice.

Nutmeg. This has to be one of our favourite spices when cooking creamy sauces. It just combines beautifully with the mushrooms. leek and creamy sauce.

Plant-based milk. We use soy milk, but you can use your favourite plant-based milk.

Flour. To give the sauce the right consistency and thickness, we add all-purpose flour to the recipe.

Puff Pastry. We use already made frozen vegan Puff Pastry.

How to make our Vegan Leek and Mushroom Pie Step by Step

Filling

1. Heat some oil in a pan to medium heat. Then add the finely sliced leek and crushed garlic. For this step, our Mandolin and Garlic Presser come in super handy. Add the mushrooms and cook until they have lost most of their water.
2. Add to the frying pan the thyme and nutmeg. Stir and cook until fragrant.
3. Add in the vegan chicken pieces, cook for 2-3 minutes and then incorporate the flour.
4. Mix and slowly add the milk while stirring so no lumps are formed. Add salt and pepper to taste until is well seasoned.

Puff Pastry

1. Pour the creamy mixture into a baking dish.
2. Cover the whole dish with puff pastry. Place the puff pastry over the baking dish and cut the excess pastry off around the edges.
3. Get creative and pinch the edges of the pastry. Even make some decoration with the left over pastry.
4. Brush the pastry with some plant-based milk and cook until the pastry has a deep golden colour.

Gluten-Free Option

If you want to make this pie gluten-free, substitute the puff pastry for a gluten-free one. It may be a bit difficult to find, but normally around Christmas time, it can be easier.

As well, our filling contains flour, so you will need to use gluten-free flour (all-purpose)

Tips for making Vegan Leek and Mushroom Pie

• Make the pie ahead. If you are making the pie for an especial occasion and want to have some time to cook other side dishes, try making the pie the day before and keep it in the fridge without baking. On the day you want to serve it, simply bake the pie.
• Freeze the pie. You can freeze the pie uncooked and covered if you are using fresh puff pastry. If the pastry you are using is frozen, freeze the pie before adding the pastry. The day you want to serve it, unfreeze the pastry
• Make the pie extra creamy. To make this recipe extra creamy, instead of plant-based milk, use plant-based cream.
• Serve while warm. This pie is best enjoyed while still hot from the oven.

Kids Toddler-friendly Pie

Our Vegan Leek and Mushrooms Pie is a family favourite including our toddler Luca. He really loves the filling and the crunchy pastry. It's a healthy recipe packed full of fresh veggies and other nutrients.

If you are looking for a healthy but hearty and comforting pie that the whole family can enjoy, this recipe will be a hit!

Serve the pie with some steamed vegetables and roasted potatoes on the side. Our son Luca loves it with peas and carrots.

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4.30 from 10 votes

Vegan Leek and Mushroom Pie

Our Leek and Mushroom Pie is a plant-based meal to please your whole family. Crunchy on the outside and creamy on the inside.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: British

Keyword: Leek and Mushroom Pie

Servings: 4 people

Calories: 751kcal

Ingredients

• 2 medium leeks around 350g
• 3 cloves of garlic crushed
• 500 g chestnut mushrooms
• 1 teaspoon thyme
• 2 pinches of nutmeg powder
• 280 g vegan chicken pieces quorn pieces
• 2 tablespoon nutritional yeast
• 400 ml plant-based milk
• 2 tablespoon flour
• 400 g vegan puff pastry block

Metric - US Customary

Instructions

• Heat some oil in a pan to medium heat. Then add the finely sliced leek and crushed garlic.
• Add the mushrooms finely chopped and cook until they have lost most of their water.
• Add to the frying pan the thyme and nutmeg. Stir and cook until fragrant.
• Add in the vegan chicken pieces and the yeast flakes, cook for 2-3 minutes and then incorporate the flour. Mix and slowly add the milk while stirring so no lumps are formed. Add salt and pepper to taste until is well seasoned.
• Pour the creamy mixture into a baking dish and cover with puff pastry. Place the puff pastry over the baking dish and cut the excess pastry off around the edges. Get creative and pinch the edges of the pastry.
• Brush the pastry with some plant-based milk and cook until the pastry has a deep golden colour.
• Bake for 25 minutes at 200C / 400F until golden.

Nutrition

Calories: 751kcal | Carbohydrates: 70g | Protein: 27g | Fat: 43g | Saturated Fat: 11g | Sodium: 497mg | Potassium: 935mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1160IU | Vitamin C: 14mg | Calcium: 223mg | Iron: 6mg