Vegan Mushroom Pie with Leek
This vegan mushroom pie is hearty, comforting, creamy and delicious. Perfectly cute in little individual pie dishes, they make an ideal meal for two; or double up the recipe for a delicious meal for the whole family.
Vegan mushroom pie with leek
With a rich and creamy mushroom and leek filling, and a flaky puff pastry top, these individual pies make the perfect wintery meal for two. They are super comforting and ideal for date night (or a deliciously rustic Valentine’s day surprise!).
This pie for two recipe is great for vegans and veggies alike, and even meat eaters will love the creamy filling. Remi loves pies and most certainly got me into making them, and this is one of his favourite recipes.
This is more of a pot pie, with just a flaky pastry lid, but no base and sides. This means that they’re so easy to make. The vegan mushroom pie filling is ready in 15 minutes, and we cheat a little by using pre-made pastry from the store. But if you don’t tell, I won’t!
Why I love these vegan puff pastry pies
- The leeks are sweet and creamy, whilst the mushrooms are meaty and umami. It’s a great flavour combo, and combined with the creamy sauce it’s deliciously moreish.
- The crisp and flaky pastry lid is crunchy on the outside, and makes that satisfying sound when you break through it to get to the creamy filling!
- It’s perfect for date night, but you can actually double the recipe and make enough vegan mushroom pie for a family of 4. It’s a great option for Sunday dinner.
- The individual serves also make them a lovely dinner party option, which look great on the table.
- They’re not short on filling. The pie dishes are filled to the brim!
- Finally, vegan leek pie is so simple to make. You only need 20 minutes of hands on time, then you just pop them in the oven for half an hour until golden.
What ingredients are needed for vegan mushroom pie?
Mushrooms– I use cremini or chestnut mushrooms for this vegan mushroom pot pie, as they hold their shape well in the sauce and have a great meaty texture. Fry them off in a little vegan butter at the start of the recipe, for an even richer flavour.
Leek– I would recommend using a nice fat leek. Cut off the really dark green end and use the light green/white part of the leek from the bottom, as this has so much more flavour. Once sliced, rinse the leek in a colander to get rid of any dirt between the leaves.
Garlic– Deliciously aromatic, garlic gives depth to the vegan puff pastry pie. Double up if you love the taste of garlic, or half it if you don’t.
Dried herbs– I’ve suggested using herbes de provence in this recipe, which is usually a mix of rosemary, thyme, marjoram and oregano. You can use a combination of these herbs if you don’t have a mix, or could go with something like ‘mixed herbs’ or ‘Italian seasoning’.
Flour– We just use 2 tablespoons of all purpose flour to thicken the sauce.
Plant milk– I like oat milk best for this recipe, as it’s creamy and mild in flavour.
Nutritional yeast– This makes the sauce slightly cheesy and even creamier. It has a deep umami flavour, and gives a boost of B12 (which is hard to find naturally in a lot of vegan products).
Wholegrain mustard– I recommend wholegrain mustard as I love the little mustard seeds it spreads throughout the creamy vegan mushroom pie filling. It adds a touch of spicy mustardy flavour, but if you don’t like this, you can leave it out.
Miso– Adds more umami punch to the filling. If you don’t have miso or don’t like it, you can leave this out.
Pastry– Make sure your pre-bought pastry is vegan. Some are marked as vegan, and with others you will need to check the back for non-vegan ingredients such as milk and egg. You can also find gluten free options, if needed.
For this pie for two recipe, you will need oven-safe ramekins or pie dishes. I used dishes which are 3.5 inches in diameter, and the vegan mushroom pie mixture filled these perfectly.
How to make vegan mushroom pie
To make the creamy pie filling
Making these vegan leek pies is so simple and easy, you won’t believe it! The filling takes 15 minutes to make, and the individual pies cook for half an hour in the oven- but the filling needs to cool before you can add the pastry top.
I would recommend making the vegan mushroom pie filling earlier in the day or the day before, keeping your pre-dinner prep down to a minimum. If you do this, keep it in the fridge once it reaches room temperature.
Start by making the mushrom filling. Heat the vegan butter (or sub for olive oil) in a wide pan over medium heat, then add the sliced mushrooms. Fry these for 5 minutes until they are slightly softened and browned. Next, add the leek and garlic. Fry for a further 5 minutes until the leek has softened and cooked down. Stir through the dried herbs.
Add the flour to the pan, and mix it evenly through the mushroom and leek mixture. Pour in the milk gradually, stirring the filling as you go.
The mixture will thicken as it warms- this should only take a couple of minutes of stirring. Once thickened, add the nutritional yeast, wholegrain mustard and miso, and stir to combine. Season to taste with salt and ground black pepper then set to one side to cool.
To make the vegan puff pastry pies
Preheat the oven to 200c/390f.
Once the creamy vegan mushroom pie filling has cooled, spoon it into 2 individual pie dishes. Cut out two circles from your ready-rolled pastry, large enough to cover the mushroom filling and the edge of the dish. Use a little of the remaining dough to cut or roll two long strips, long enough to go all the way around the edges.
Brush a little milk onto the edges of the dishes, then stick the strips all the way around. Brush a little milk onto the strips of pastry, then stick the disks to the top, pressing down and using a fork to crimp all the way around.
If you would like to, you can use milk to stick some decoration to the top of the pies. Otherwise, simply use a knife to poke a few holes for steam to escape.
You would ordinarily use an egg wash to help brown the tops of the pies, but as this is an eggless recipe, we will use plant milk. This will still result with a lovely golden colour.
Place the vegan leek and mushroom pies in the preheated oven, and cook for half an hour, or until golden and crisp on top.
- Pie is the ultimate cosy meal, and it’s only right to serve it with potatoes! Opt for roasted, steamed or mashed potatoes, whatever takes your fancy. If you really feel like making an effort, you could whip up some vegan potato dauphinoise.
- For a bit of green, go for peas or green beans. These can both be boiled or steamed in next to no time, so they make a great speedy option.
- Roasted carrots or parsnips go really well alongside vegan puff pastry mushroom pie. For the best flavour, roast them with a little oil, maple syrup and flaky salt.
- For a lighter side, choose griddled asparagus or tenderstem, or steamed broccoli.
- To finish off your meal, you could serve it with gravy. Just make sure that it’s an onion or vegetable gravy, and doesn’t contain any meat products or milk.
Other uses for the vegan mushroom pie filling
Don’t fancy a puff pastry topped mushroom pot pie? Try these alternative options:
- Try topping with mash, and finishing them under the grill for a lovely browned top.
- Use filo pastry for a fancier look. This would be easier on top of one large pot pie, so spoon the filling into a larger dish and layer up the filo, before finishing in the oven.
- Use shortcrust pastry and make filled individual pies. Lightly grease, then line the pie dishes with shortcrust pastry, spoon in the filling, then use either shortcrust or puff pastry on top. Chill in the fridge for half an hour before cooking. Try doubling it up and make one big vegan mushroom and leek pie for everyone to tuck into!
- This filling is incredibly tasty spooned on top of a fluffy baked potato. This makes a perfect weeknight dinner option.
- You can also stir the creamy mushroom filling through cooked pasta for a quick and easy vegan pasta dish.
Ingredient substitutes or additions
Pastry– Even though I’ve used pre-rolled pastry for my vegan puff pastry pies, you could make your own vegan rough puff if you have the time. I love this recipe for vegan puff pastry, and you can even make it in advance and freeze it for up to 2 months.
Mushrooms– Although I’ve used chestnut mushrooms here, you could use oyster or shiitake mushrooms for a meatier and chewier texture in the filling.
Make it meatier– If you’d like a more classic ‘meaty’ pie, you could swap out the mushrooms for vegan chicken chunks or shreds. I would brown this off as per the packet instructions first, then continue to make the filling as above.
Flour– All purpose flour is best for this recipe, but you can use cornflour if you’re gluten intolerant.
Milk– You can use any plant milk you like, but I wouldn’t recommend using anything with a strong flavour such as coconut milk.
Creaminess– Make it extra creamy by using vegan single cream instead of milk, or even vegan creme fraiche. These are both available to buy in the dairy-free section of the store.
Vegetables– You could add extra veggies to this creamy vegan mushroom pie if you want a boost of nutrition. Opt for vegetables which don’t need much cooking such as kale, zucchini, beans or cabbage. You could also throw in some frozen peas or diced mixed veggies, or pre-boiled chopped potato for a vegan potato pie.
As the filling needs to be cold to go into the pie, it’s the perfect candidate for being cooked in advance. You can make it up to three days in advance and store it in an airtight container in the fridge.
When you’re ready to make the pies, simply spoon the filling into the pie dishes, cut out the circles of pastry, place them on top and bake.
Although I would recommend the above method most, you can also store the cooked pies in the fridge for up to 3 days. Bring them to room temperature for 10 minutes, them reheat them in a moderate oven for 20 minutes, or until piping hot through.
You can freeze the pie filling in an airtight container for up to 3 months. Defrost it in the fridge overnight or for a few hours at room temperature before building your vegan leek pies.
If you use freezer friendly ramekins, you can freeze the vegan mushroom and leek pies before you cook them in the oven. Cover them over when freezing so that the pastry doesn’t dry out, using cling film or an eco-friendly alternative. When ready to cook, bring them to room temperature for 20 minutes (so the ramekins don’t break from the temperature change) then cook from frozen until browned, around 45 minutes.
For more comforting vegan recipes…
Why not try:
- My vegan pumpkin bolognese (cosy bolognese upgraded with creamy roasted pumpkin!).
- This easy, oven baked, vegan sweet potato pilaf.
- A bowl of cauliflower stew, made in the instant pot for extra simplicity.
- For breakfast, a bowl of chocolate and hazelnut oatmeal– completely vegan and delicious.
- Or these baked pancakes, which are just perfect for a lazy Sunday morning!
Vegan Mushroom Pie with Leek
- 2 3-4 inch ramekins or pie dishes oven safe
- 1 tbsp dairy free butter or sub oil
- 250 g chestnut mushrooms sliced
- 1 large leek trimmed, thinly sliced and cleaned
- 2 cloves garlic chopped
- 1 tsp herbes de provence or dried thyme
- 2 tbsp plain flour
- 250 ml plant based milk + 1 tbsp for brushing
- 1 tbsp nutritional yeast
- 1 tsp wholegrain mustard
- 1 tsp miso optional
- ½ pack pre-rolled puff pastry
- Heat the vegan butter in a wide pan over medium heat, then add the sliced mushrooms. Fry for 5 minutes until slightly softened and browned, then add the leek and garlic.
- Fry for a further 5 minutes until the leek has softened and cooked down. Stir in the dried herbs.
- Add the flour to the pan, and mix it evenly through the vegetables. Pour in the milk gradually, stirring as you go, until no flour lumps remain.
- Stir for 2-3 minutes until the mixture thickens. Add the nutritional yeast, wholegrain mustard and miso, and stir to combine. Season to taste with salt and ground black pepper then set to one side to cool*.
- Preheat the oven to 200°c/390°f.
- Once the filling has cooled, spoon it into 2 individual pie dishes. Cut out two circles from the pastry, large enough to cover the mushroom filling and the edge of the dish. Use a little of the remaining dough to cut or roll two long thin strips, long enough to go all the way around the dishes.
- Brush a little milk onto the edges of the dishes, then stick the strips all the way around. Brush a little milk onto the strips of pastry, then stick the disks to the top, pressing down and using a fork to crimp all the way around.
- If you would like to, you can use milk to stick some decoration to the top of the pies. Otherwise, simply use a knife to poke a few holes for steam to escape.
- Brush the tops of the pies with a little plant milk. Place the pies in the preheated oven, and cook for 30 minutes, or until golden and crisp on top.
Made this recipe?
I’d love to know how you got on- let me know how it turned out in the comments below!
Want to hear more from me?
Sign up to my newsletter below and I’ll make sure you’re the first to know when I post a new recipe!