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.
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
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: 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