This vegan mushroom and leek pot pie is creamy, flaky, and the perfect winter comfort food.
It’s so easy to make too. Just chop up all the veggies, add them to a pan, cook and you have your pie filling. You can improvise and add any other vegetable to the mixture—lentils and carrots work well also. I like to add a generous glug of red wine if I have some left over in my fridge, because I like a multitasking recipe and ‘tis the season.
For the pastry I used premade vegan puff pastry, because you have to choose your battles, but it turned out fabulously. The crust is golden and crispy, the mushroom and leak filling delicious, rich and fragrant.
Makes 4 pot pies
1 tbsp olive oil
2 large leeks, trimmed and sliced
3 cloves of garlic, minced
1 medium onion, sliced
500g button or brown mushrooms, sliced
3 sprigs of thyme, leaves picked
A pinch of salt and pepper
1 roll vegan puff pastry, defrosted
3 tbsp aquafaba, for gluing and glazing pastry
For the sauce