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Home » Recipes » Recipes

Published: Dec 23, 2020 by Laura Arteaga

Vegan Leek and Mushroom Pie

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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.

Vegan leek and mushroom pie

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

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.
Vegan leek and mushroom pie

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.
Vegan leek and mushroom pie

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.

Vegan leek and mushroom pie
Vegan leek and mushroom pie

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.
4.30 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: British
Keyword: Leek and Mushroom Pie
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 4 people
Calories: 685kcal

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.

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Nutrition

Calories: 685kcal | Carbohydrates: 66g | Protein: 16g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Sodium: 316mg | Potassium: 935mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1159IU | Vitamin C: 14mg | Calcium: 206mg | Iron: 5mg
If you tried our recipe, please leave a comment or tag us on Instagram. We are always happy to see your creations! 

More Festive Recipes:

  • Vegan Wellington
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  • Vegan Moussaka
  • Maple Roasted Pumpkin
  • Vegan Apple Crumble
  • Vegan Cauliflower Casserole
  • 51 Vegan Christmas Dinner Recipes

About Laura Arteaga

I'm Laura, originally from Mallorca, Spain. My culinary journey began at 21, and despite my background in Economics, cooking stole my heart. I am now a full time writer and food blogger. My food philosophy is simple: "Eat more real food." Through my writing and recipes, I want to inspire people to transition to a plant-based life style, to eat more vegetarian food, or simply to try new recipes in the comfort of their homes.

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Reader Interactions

Comments

  1. Philip says

    January 15, 2021 at 9:55 pm

    5 stars
    Made it yesterday, thx for the recipe, it was absolutely delicious.

    For future inspirations: I added some soysauce, yeast flakes and some cashewmus to the filling.

    Reply
    • Laura says

      January 16, 2021 at 1:50 pm

      Thank you Philip, that sounds great! The recipe contains nutritional yeast (yeast flakes) and to add soy sauce and cashews sounds amazing!

      Reply
      • Monique says

        May 01, 2021 at 6:59 am

        Do you add the yeast flakes after the milk. Read the recipe quickly, but couldn’t see where. Sorry if I am mistaken and missed it. Looks so delicious. Dinner tomorrow night ?

        Reply
        • Laura says

          May 07, 2021 at 11:54 am

          Hi Monique, you can add them with the herbs, or when you add the milk, it's up to you! 🙂 Hope you enjoy the recipe

          Reply
  2. Nat says

    April 17, 2021 at 7:33 am

    5 stars
    This was so delicious and easy to make! I used gluten free flour & puff pastry to make it gluten free, and made extra sauce to have with pasta the next day ?

    Reply
    • Laura says

      April 21, 2021 at 12:42 pm

      Thank you Nat!

      Reply
  3. MARY TOGNAZZINI says

    October 21, 2021 at 2:54 pm

    WHAT IS THAT IN CUPS AND OUNCES.? HATE TO LOOK UT UP FOR A RECIPE.

    Reply
    • Astra says

      October 21, 2021 at 6:11 pm

      You can change the recipe to oz by clicking on "US Customary" right below the ingredients list.

      Reply
  4. Jillian says

    October 21, 2021 at 10:04 pm

    Can I ask why it has yeast flakes in it?
    Thanks

    Reply
    • Astra says

      October 22, 2021 at 11:46 am

      Hi Jillian, we like the cheesy flavour that brings to the meal plus adding b12 vitamin to the dish.

      Reply
  5. Quinndara Woodworth says

    December 09, 2021 at 3:57 am

    3 stars
    Puff pastry was a disappointment. My crust would have tasted much better.

    Reply
    • Laura says

      December 13, 2021 at 1:28 pm

      Hi Quinndara, so sorry to hear that! I hope you enjoyed the filling and will be willing to try again with your homemade crust 🙂

      Reply
  6. Frankie says

    March 03, 2022 at 9:37 am

    Can I make this with shortcrust pastry?

    Reply
    • Laura says

      March 03, 2022 at 12:05 pm

      Hi Frankie, sure, it will be delicious!

      Reply
  7. Lily says

    July 18, 2022 at 2:45 am

    Do I need to include nutritional yeast? Can I substitute it? Or can I just leave it out all together?
    Thank you,

    Reply
    • Laura says

      July 23, 2022 at 12:57 pm

      Hi Lily, you don't need to include it but it gives the dish a lovely nutty and cheesy flavor plus being a good vitamint b12 source.

      Reply
  8. Rachel says

    December 09, 2022 at 10:34 am

    Hi, how should I adjust the recipe of I don't want to include the quorn?

    Reply
    • Laura says

      December 09, 2022 at 4:38 pm

      Hi Rachel, you can add more mushrooms, tofu, seitan, or another protein of your choice.

      Reply
  9. Louise says

    June 25, 2023 at 6:41 am

    Is this 751kcal for 1 serve or 4 please ?

    Reply
    • Laura says

      June 26, 2023 at 9:21 am

      Hi Louise, it's per serving. The calories mostly come form the pastry, if you want to have a lighter meal, you could simply eat less pastry when serving the pie.

      Reply

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Six Hungry Feet is a blog dedicated to plant-based recipes from around the world. Our recipes are influenced by our travels around Asia, our childhood in Spain (Laura) and Ireland (Astra), and by parenthood, which made us develop more and more family-friendly recipes.  More about us →

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