Recipe created for and owned by The Vegan Society, 2018
Copyright: The Vegan Society, 2018
Recently, The Vegan Society asked me to help create them a vegan Easter menu, including a starter, main, side and dessert. I was so excited to showcase some recipes that would appeal to both vegans and meat eaters, using fresh, seasonal ingredients.
One of the recipes I created was this Creamy Mushroom & Leek Pie, which is so easy to make and absolutely diviiiiiiiiine. One of my new favourites.
I’m so proud of that golden crust. Look how crispy and delicious it is! I’ve tried numerous things in the past to get this finish and finally tried aquafaba (the liquid from tinned legumes – more info here) and it works perfectly. Not only does it give this beautiful golden colour, but it also has a natural gluey texture which helps stick the pastry to the dish.
I served the pie with my Balsamic Roasted New Potatoes & Asparagus which paired wonderfully. Very hearty and satisfying!
Copyright: The Vegan Society, 2018
Creamy Leek & Mushroom Pie (Vegan)
Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters!
Ingredients
- 1 tbsp olive oil
- 2 medium leeks, trimmed and sliced into discs
- 3 cloves garlic, minced
- 500 g button mushrooms, sliced
- 1 tsp dried mixed herbs
- A pinch of salt and pepper
For the sauce
- 1 tbsp dairy-free butter
- 2 tbsp flour
- 350 ml dairy-free milk
- 1/8 tsp ground nutmeg
- A pinch of salt and pepper
For the pastry
- 1 roll vegan puff pastry
- 4 tbsp aquafaba (liquid from a tin chickpeas or other legume), or just 4 tbsp dairy-free milk, for glazing
Instructions
- Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
- 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 the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
- 8. Cook for 25 minutes until golden brown. Serve straight away.
This pie is delicious, home from university and made my (non-vegan) family it for dinner – they couldn’t believe it was vegan, so much so they asked to see the ingredients list afterwards! Served with mash and tenderstem broccoli
That is so good to hear, Emily! Delighted they all enjoyed it. Have a great holiday break with your family.
which dried mixed herbs did you use for this?
Could I add whole cashews to this recipe? If so, should I add them when I add the mushrooms?
Sure! I would say adding in with the mushrooms would be about right.
This recipe was a little too sweet for me so I added lemon juice and Worcester sauce and it was really good
I made this at the weekend and although it tasted amazing, for some reason the sauce had split by the time it came out f the oven. It didn’t impair the flavour it just didn’t look very appetising. Has this ever happened to others when making this recipe or can anyone recommend a way around it splitting in future? – I definitely intend to make it again as it was so nice I just don’t want to encounter the same issue. Thanks in advance.
This happened to me too! I’m not sure why.
It could be the type of milk that you used, perhaps try an alternative. :)
try using a different type of milk. Not sure what you used, but Soy splits very easy, so possibly try almond milk. It’s a weak flavour which generally takes on the flavour of the other ingredients. It works well for bechamel\mornay sauces
Thanks so much for this recipe. Family are coming to a late-Christmas lunch this weekend, and nephew’s new girlfriend is vegan, so wanted something all the hearty appetites would enjoy as well. This is perfect. I’m planning to include some vegan Quorn pieces to make it a bit more hearty. Might add some asparagus tips. I’ll let you know how it goes. I’m planning to have a pastry base, so will blind bake it. Also planning to try soya yoghurt for the sauce, but have non-dairy milk and vegan-butter on standby, just in case. Will be serving with roast potatoes and parsnips, chantenay carrots and runner beans. I’ve bought some Marigold vegan gravy granules. With me luck. Have got vegan Tiramisu ice-cream for afters. I’ve been vegetarian for over 30 years, but sourcing totally vegan ingredients for the first time has been an eye-opener!
Instead of button mushroom can I use Oyster mushroom? I like its meaty texture
Yes! They would work wonderfully in this recipe – good thinking :)
Love this recipe! For freezings – do you bake the pie according to the above first, freeze when cooled and then reheat?
I made this today but added spinach into the mix, I also made the pastry from scratch. My vegan guests devoured it, asked me for the recipe and took the leftovers home haha! So I’d say it was a hit!
This looks incredible! I’m planning to make on Friday dinner :D can I ask how you got the pie top like that please? Did you simply press with a fork around the rim or something more? Thanks a lot!
This recipe looks delicious and the crust and filling look perfect. Mushrooms are my favourite.
Thank you, Emily!
Delicious pie!! I had to stop myself from eating all of the filling before actually assembling the pie. The nutmeg is key in this filling – do not skip it!! This will definitely make a regular appearance in my home :)
Ah I’m so happy to hear how much you enjoyed it, Gina!
I had this delicious food in my host family, it’s so delicious and it’s one of the reasons I begin to like the veggie food.
Is there puff pastry in the bottom of the baking dish or just on top?
Hi Nicole, just on the top for this recipe as it gets a bit too soggy on the bottom.
I made this and I added a full table spoon of Dijon mustard
Can this be frozen at all ??
Regards nathan
Yes, the pie freezes well. Cook it for about 40 minutes at 170C from frozen.
Thanks so much for sharing this recipe!! I can’t believe something so easy with simple ingredients tasted so amazing!! I’ve only been vegan for 2 years so am very happy with my first ever vegan pie!! I ended making individual pies and it made about 8-9 and worked just as well!!
I am delighted you enjoyed it, Eva! Thank you for your lovely comment.
Made this tonight the filling was delicious and with the pastry was just perfect made with the balsamic potatoes and asparagus amazing mix thanks for the recipe!
Hi I am going to try this with my scout group soon. Anyone got any ideas on what to serve it with?
Many thanks,
Izzy
It’s lovely as part of a roast or just with some simple steamed/roasted vegetables and mashed potatoes. It’s quite filling on it’s own so you don’t need to add much to make it into a meal.
Can you please share the size of the pie tin used here? Thanks
3rd time making this pie and it NEVER disappoints, using thyme and rosemary for the herbs, and unsweetened almond milk. We also made a gluten free version but it wasn’t as good without the puff pastry, still a 10/10 taste but I’m sure most people like myself are a sucker for puff pastry. This will forever be my favourite pie <3
Hi Skye,
I just made the pie with Jus Rol Gluten free puff pastry and it was delicious! (the Jus Rol pastry range is all vegan friendly)
Sophie
I haven’t tried the gluten-free puff pastry yet but I’m glad to hear it works well and is vegan friendly :)
Me and my varsity room mate made this and this recipe is not only delicious but also cost effective and not that complicated. Thanks so much for this delicious recipe!
Hi! What would be the best type of milk to use for the filling?
This recipe is amazing. I really enjoyed making it & The whole family loved it. We are a vegan family of 6 & The whole lot was polished off! Thanks for such a fab recipe this will now be a regular meal in our household .
Are you able to freeze this before you bake it?
OH MY WORD!!! Made this beauty last night and it was AMAZING!!!!! Fed it to my non vegan family and everyone wanted seconds. The texture was perfect and I didn’t reveal to them until after it was a vegan version. Because the pie was so delicious I made your Korma today (*****) and.i am having the mushroom risotto tonight. I am praying you are bringing a book out soon, these recipes are literally saving my life. I never find flavour full vegan recipes so you are a god send! Thank you so much for these beautiful recipes xxxx
What temperature do you bake it??!?! It’s not listed and I’m almost done prepping!
Hi Emily – it’s 200C as stated in the recipe. Hope you enjoy!
Hi Harriet, thank you so much for your lovely comment! Sorry I am extremely late in replying as I didn’t see it before. But it just made my day!
My bf is vegan and I started off wanting to make this for him but ended up making more for my non vegan family.. everyone loved it! It’s a keeper for sure. Thank you for sharing ♥️
Do you know if it could be made in advance and frozen? I usually cook pies fresh but was curious if anyone has tried to with this recipe?
This was Ahhhhmazing. The whole family loved it. A favorite. I’m so glad I gave it a try
So happy you enjoyed it, Tiffany! Thanks for the comment :)
Used this recipe as a guide for a new family treat. Was utterly delicious, one of those “I can’t believe it’s vegan” meals, really cheesy and creamy. Thank you for the recipe, it is going in the book.
That makes me so happy to hear – thank you Catherine!
Halved ingredients and made a lovley pie for 2 have just sent link for recipe to friend as its to good not to share and so easy to make.
So happy you enjoyed it – thank you for the lovely comment, Cazzie!
I made this last night. To the recipe. It was so good. It made 10 pies in my pie maker. I will def make this again. Easy and delicious! Thanks!
YUM!! what kind of sized dish would you suggest?
This looks so delicious and I would love to try this recipe. However, I’m not a mushroom fan at all. What can I use for a mushroom substitute?
Tofu
This recipe is sooooo delicious! I have made it several times. My husbands thinks it’s the best pie he’s ever eaten!
loved ur recipe will surely try thanks for sharing.
This looks AMAZING!! Leek and mushroom combo is always popular in our house :)
OMG – Made this today and it was super tasty! Even the non-vegans loved it; saying that they didn’t miss the chicken at all. Only things I added were a little onion and garlic granules to the sauce ;)
Thanks for another awesome, simple recipe.
YUM! This dish look beyond fab. My little one loves mushrooms, so I’ll have to give this a go!
This looks gorgeous – I can’t wait to try! I’ve also featured this recipe in my most recent post of winter warmer recipes to try!
Just cooked this and was delicious! Very hearty meal made with asparagus and new potatoes. Was my first pie :) easy to follow recipe will def be making this again thanks!
The crust is so crispy and the filling sounds delicious! Perfect recipe for April since it’s still pretty rainy out!
I cooked this today and it was delicious, I followed the recipe almost as is – I may have been heavy handed on the butter (i used dairy butter) and I used soya milk. One thing I would say is I LOVE PASTRY, so when I make this again I am making it with a base. As delicious as it was, for me a pie just isn’t the same without a bottom.
I saw this beautiful pie on your Instagram today and was totally drooling over the pastry and the creamy mushroom filling inside! It’s so absolutely stunning!