Leek and mushroom pie

A comforting classic from the UK, this Leek and Mushroom Pie combines tender sautéed vegetables with a creamy, herb-seasoned sauce, all tucked beneath a flaky vegan puff pastry crust. Perfect for cozy dinners or Sunday roasts—wholesome, hearty, and 100% plant-based.

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Ingredients

SERVINGS:

Calories: -2

FOR PIE

1.0 sheets of vegan puff pastry
olive oil for frying
3 garlic cloves
2 leeks
1.5 cups mushrooms
salt and pepper
mixed dry herbs

FOR THE SAUCE

1.0 tbsp. vegan butter
2 tbsp. flour
salt and pepper
1.0 tbsp. nutritional yeast
sage and onion seasoning
1.0 cups plant-based milk

Preparation

Fry the garlic, leeks, and mushrooms until they soften. Transfer to a pie or baking dish, and leave to cool.
Prepare the sauce by melting the vegan butter, then immediately add the flour and stir to make a roux. Add the plant-based milk gradually, and keep stirring until you have a thick sauce (you might not need all the milk).
Add the seasoning and nutritional yeast, and stir to combine.
Mix the sauce with the pie filling in the pie or baking dish, and set aside.
Roll out your pastry and top the filling, pressing the sides into the dish so there are no holes.
Bake for 25 minutes until the pastry has puffed up and turned golden brown.