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.
Enjoy!
INGREDIENTS
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
1 tbsp dairy free butter
2 tbsp flour
350 ml dairy free milk (I used oat milk)
3 tbsp nutritional yeast
A pinch of nutmeg
A pinch of salt and pepper (or to taste)
A glug or two of red wine if you have some left over in your fridge (optional)
TO MAKE
Add the olive oil to a large saucepan on medium heat. Fry the leek, onion and garlic for two minutes.
Add the mushrooms, thyme, salt and pepper and stir for a minute. Place the lid on top and cook for another 8 minutes or so.
In a separate small saucepan, melt the dairy-free butter on medium heat. Add flour and nutritional yeast, stir until combined. Slowly add milk and whisk until mixture is smooth. Add the nutmeg and seasoning.
Combine cooked leeks and mushrooms with the sauce, add in the wine, and leave to cool.
Preheat oven to 180C.
Time to roll out the pastry. Make sure it is at room temperature before using. After rolling into a thin layer, cut out the pie lids in circles large enough to fit over your pie pots, with a little extra for crimping around the edges of the pot.
Score a criss-cross pattern onto the pie lids with a sharp knife, and decorate with pastry leaves (if you're feeling creative).
Glaze and secure pie lids to pot with aquafaba. Crimp the edges with a fork.
Cook for about 30 minutes, or until golden brown.
Decorate with some sprigs of thyme and serve