A creamy mixture of leeks and mushrooms, with herbs, encased in a crisp puff pastry. This pie is well loved by vegans, vegetarians and omnivores alike, and makes a delicious and easy Sunday lunch alternative.
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.
You won’t believe it’s dairy-free, considering the creaminess of the filling.
This is a sneaky shortcut pie – meaning that it just has a pastry lid, using ready-made pastry.
Shop-bought puff pastry is usually vegan-friendly, unless it’s called “all butter”. Check the ingredients.
You can also make this gluten-free by using Jus Roll’s gluten-free puff pastry (which is also vegan-friendly).
Dried Mixed Herbs
In Britain, you can buy little jars or boxes of a herb mixed that is just called ‘Mixed Herbs’ and this is usually a combination of equal parts Marjoram, Basil, Oregano and Thyme.
This is easy to make yourself or you can buy something like ‘Italian Seasoning’ with a similar herb mix.
Aquafaba or dairy-free milk
To glaze the pastry and give it a lovely golden colour, I highly recommend a drop of aquafaba (the liquid from a tin of chickpeas) which also acts as the “glue” to keep the pastry lid in place.
But you can also use a drop of unsweetened dairy-free milk to brush the top with before baking too.
I served the pie with my Balsamic Roasted New Potatoes & Asparagus which paired wonderfully. Very hearty and satisfying!
If you make this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on Instagram so I can share it on my stories!
Creamy Leek & Mushroom Vegan Pie
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!
- 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
- ⅛ 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
- 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.
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Amazing! The only adaptions I made was I added a bag of baby spinach and I also thought I had flour in the cupboard but turns out I didn’t so used tapioca instead 1 for 1 and it turned out perfectly! Thanks for the recipe
Cooked this last night and it was amazing, so delicious. Husband didn’t wait for me to sit down pnce he’d tasted it. He even posted on fb wifey made vegan pie. Never does that.
Like someone else I added frozen spinach and small jar of already cooked lentils (i do have dried ones but to save time), i used the juice from them to glaze pie. Always use oat milk and sauce was perfect (do sauce for macaroni cheese frequently)….
I made my own short crust pastry, enough for a top and bottom.
This was so tasty i think it’s going to be a weekly thing. Thank you so much! X
Jessica S. says
This is quite tasty. I, unfortunately, didn’t have enough mushrooms, so I substituted rehydrated soy curls for the mushrooms. The seasonings are good. I used a hot water crust dough for the top pastry.
This recipe is great! I make it almost every week and my non-vegan sister adds chicken to the filling for herself. Tastes amazing!
Do you think it would be alright to add potatoes to the mixture to increase the volume of the filling?
So glad you enjoy the recipe! Potatoes are always a good idea. However, I would taste the mixture before baking and add more seasonings & herbs, if needed. And make sure they are par-boiled beforehand. Let me know how it turns out :-)
may I know,what types brand can use for dairy free butter n dairy free milk
I’m based in the UK and my favourite vegan butter is Naturli, but honestly, most of them will work great here (Flora dairy-free, Pure, Vitalite, supermarket own brands of sunflower butter). I’ve heard Earth Balance is good if you are in the US.
When it comes to dairy-free milk, again, there are so many options that will work here. Just make sure it is unsweetened! I personally love unsweetened roasted almond milk or oat milk. Soy milk and rice milk will be fine too.
This was very good although we found it a bit bland. I used Herbs de Provence I will make it again but I’ll add more herbs next time. I love how quickly and easily this dish came together and the presentation is lovely. This would definitely be a great dish for company or pot luck. I added 2 handfuls of spinach & a can of cannellini beans (drained & used the liquid to brush on the pastry dough) to up the protein. I used oat milk and the sauce came out perfectly.
I’m so glad you enjoyed it! With adding the beans, I would definitely add in some more herbs etc. too as it can dampen the overall flavour a little. But great idea for some added protein.
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?
Isobel Fisher says
I found this online!
A typical mix includes equal parts of:
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
Faye Morley-Vaughan says
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
Helen Williams says
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!
Melipna JL says
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!
Emily Zielinski says
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!
Weijie Zhou says
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
Rachna Mehta says
And how was it with mustard?
Can this be frozen at all ??
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?
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
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)
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?
Michelle Norse says
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?
Tiffany Owens says
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!
Cazzie rawden says
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!
Angela FITTON says
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?
Leandra Henderson says
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?
This recipe is sooooo delicious! I have made it several times. My husbands thinks it’s the best pie he’s ever eaten!
Vikas Kandhari says
loved ur recipe will surely try thanks for sharing.
Sam - The Cook & Him says
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!
Grace | eat, write + explore says
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!
Jess @choosingchia says
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.
Samina - The Cupcake Confession says
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!