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Mushroom And Leek Pie: Vegan Dinner Recipe Ideas

Mushroom And Leek Pie. Mushroom And leek pie, what a tasty combination!? 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! The pie is filling and features vegetables encased in a crispy, golden pie crust.

Mushroom And Leek Pie
Mushroom And Leek Pie

How To Make A Mushroom And Leek Pie:

Serves 4

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

1 tsp dried mixed herbs

A pinch of salt and pepper

For The Sauce:

1 tbsp dairy-free butter

2 tbsp plain flour

350 ml dairy-free milk

1/8 tsp ground nutmeg

A pinch of salt and pepper

1 roll vegan puff pastry (or gluten-free, if needed)

4 tbsp dairy-free milk, for glazing

How To Make:

1.) Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.

2.) Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.

3.) 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.

4.) Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.

5.) Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.

6.) Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.

7.) 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 a little dairy-free milk and brush the top of the pie, to help it brown.

8.) Cook for 25 minutes until golden brown. Serve straight away.

Mushroom And Leek Pie
Mushroom And Leek Pie

Recipe and images courtesy of: Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018. What do you think of this Mushroom & Leek Pie? Fancy trying it?

Mushroom And Leek Pie.

Mushroom And leek pie, what a tasty combination!? 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! The pie is filling and features vegetables encased in a crispy, golden pie crust.
Cook Time 35 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 2 medium leeks, trimmed and sliced into discs
  • 3 cloves garlic, minced
  • 500 g button mushrooms
  • 1 tsp dried mixed herbs
  • A pinch of salt and pepper
  • 1 tbsp dairy-free butter
  • 2 tbsp plain flour
  • 350 ml dairy-free milk
  • 1/8 tsp ground nutmeg
  • A pinch of salt and pepper
  • 1 roll vegan puff pastry (or gluten-free, if needed)
  • 4 tbsp dairy-free milk, for glazing

Instructions
 

  • 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 a little dairy-free milk and brush the top of the pie, to help it brown.
  • Cook for 25 minutes until golden brown. Serve straight away.

You might also like these recipes from The Vegan Society:

Balsamic Roasted New Potatoes With Asparagus:

Fancy trying this Balsamic Roasted New Potatoes With Asparagus recipe out?

A flavourful side dish featuring seasonal asparagus and new potatoes. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish. Balsamic Roasted New Potatoes With Asparagus.

Creamy Pea Soup:

Are you looking for a nice and tasty soup recipe to try out? Creamy pea soup anyone? A simple but flavourful soup that can be ready in minutes! Creamy Pea Soup.

Lemon Possets With Shortbread:

Lemon Possets with shortbread anyone? Ultra creamy lemon puddings with sweet, crumbly shortbread cookies – perfect for dipping! Lemon Possets With Shortbread.

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2 responses to “Mushroom And Leek Pie: Vegan Dinner Recipe Ideas”

  1. Mother of 3 says:

    That looks so delicious and I love anything with mushrooms. Pinned to try.

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