Creamy Leek & Mushroom Pie (Vegan)

Recently, The vegetarian Society asked ME to assist produce them a vegetarian Easter menu, as well as a starter, main, aspect and sweet. i used to be thus excited to showcase some recipes that might charm to each vegans and meat eaters, exploitation contemporary, seasonal ingredients.

One of the recipes I created was this Creamy Mushroom & Leek Pie, that is very easy to form and completely diviiiiiiiiine. one in all my new favourites.

I’m thus pleased with that golden crust. Look however crisp and delicious it is! I’ve tried varied things within the past to induce this end and eventually tried aquafaba (the liquid from preserved legumes – a lot of data here) and it works dead. Not solely will it offer this lovely golden color, however it additionally includes a natural gummy texture that helps stick the pastry to the dish.

I served the pie with my balsamy cooked New Potatoes & Asparagus that paired splendidly. terribly hearty and satisfying!

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

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 the aquafaba  (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
8. 8. Cook for 25 minutes until golden brown. Serve straight away.

Recipe From : Wallflower Kitchen