The Vegan Society asked me to help create them a vegan Easter menu, including a starter, main, side, and dessert…
Ingredients [ For 4 to 5 people ] [ Preparation time : 22 minute – Cooking time : 25 minutes ]
- 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 Aquafina (liquid from tin chickpeas or another legume)or just 4 tbsp dairy-free milk, for glazing
Preparation Method
- Add the olive oil to a large saucepan over 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 over medium heat. Add the flour and stir until combined.
- Slowly add 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 the Aquafina (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.
- Cook for 25 minutes until golden brown. Serve straight away.
Enjoy it!!
Source Content
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