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Creamy vegan mushroom and leek pie


Serves: 6
timePrep time: 35 mins
timeTotal time:
Creamy vegan mushroom and leek pie
Recipe photograph by Maja Smend

Creamy vegan mushroom and leek pie

The mix of mushrooms and miso give this deliciously creamy pie filling a real umami-rich depth of flavour, which even ardent meat lovers will fall in love with

Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
466Kcal
Fat
27gr
Saturates
10gr
Carbs
36gr
Sugars
7gr
Fibre
5gr
Protein
10gr
Salt
1.8gr

Gaz Oakley

Gaz Oakley

Also known at Avant Garde Vegan, Gaz is a vegan chef and cookbook author from Cardiff. Find his recipes at avantgardevegan.com or watch Gaz in action on his YouTube channel.
See more of Gaz Oakley’s recipes
Gaz Oakley

Gaz Oakley

Also known at Avant Garde Vegan, Gaz is a vegan chef and cookbook author from Cardiff. Find his recipes at avantgardevegan.com or watch Gaz in action on his YouTube channel.
See more of Gaz Oakley’s recipes

Ingredients

  • 1 x 375g sheet ready-rolled puff pastry*
  • 1 tbsp maple syrup
  • 1 tbsp plant-based milk
  • 1 tbsp vegetable oil
For the filling
  • 2 tbsp olive oil
  • 2 leeks, washed and finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp dried tarragon
  • 600g chestnut mushrooms, thickly sliced
  • 1 tsp sea salt flakes
  • 1 tsp cracked black pepper
  • 3 tbsp plain flour, plus extra to dust
  • 240ml white wine*
  • 480ml vegan vegetable stock (use 1 stock cube)
  • 240ml oat or soy cream (or use coconut milk)
  • 160g frozen sweetcorn
  • 1 tbsp miso paste
  • juice of ½ lemon
  • 1 tbsp wholegrain mustard

Step by step

Get ahead
Prep the pie to the end of step 5 up to 2 days ahead, or freeze (defrost fully before baking). Allow an extra 10-15 minutes if cooking from chilled.
  1. Heat the oil in a large saucepan, placed over a medium heat. When hot, add the leeks and garlic. Sauté for 4-5 minutes until softened, stirring occasionally.
  2. Add the tarragon, mushrooms, salt and pepper and fry for 5-6 minutes on a high heat, or until the liquid has evaporated and the mushrooms are golden.
  3. Stir in the flour and cook for another minute before deglazing the pan with the white wine. Let it come to a rapid boil for 2 minutes, then add the stock, vegan cream, sweetcorn, miso, lemon and mustard. Stir well, then turn the heat down low, pop a lid on the pan and let the mix bubble away gently for 20 minutes, stirring every now and then.
  4. After 20 minutes of cooking, the filling mixture should have thickened nicely. Give it a taste and adjust the seasoning if you need to. Transfer the mixture to your pie dish, then allow the filling to cool for about 30 minutes.
  5. Preheat your oven to 200°C, fan 180°C, gas 6. Unroll the pastry on a lightly floured surface, then roll out further, to around 4mm thick and big enough to fit over your pie dish. Carefully lay the pastry over and trim any overhanging pastry away. Pinch the pastry around the edge of the pie dish. You can get creative with the pastry trimmings, using offcuts to create shapes or letters. Mix the maple syrup, plant milk and oil together, then brush over the pastry to glaze, sticking on the decorations and glazing again.
  6. Place the pie on a baking tray and bake for 35-40 minutes on the lower shelf – it should be lovely and golden and crisp after this time, and the filling bubbling hot. I like to brush over additional glaze just before serving.

    *Use dairy-free pastry and check that your wine is labelled as suitable for vegans.

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