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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.
CREAMY LEEK & MUSHROOM PIE (VEGAN)
PREP TIME: 10 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 45 MINUTES
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
Full Recipes>>Creamy Leek & Mushroom Pie (Vegan)