CREAMY LEEK & MUSHROOM PIE (VEGAN)

       

  I was so excìted to showcase some recìpes that would appeal to both vegans and meat eaters, usìng fresh, seasonal ìngredìents..I’m so proud of that golden crust. Look how crìspy and delìcìous ìt ìs! I’ve trìed numerous thìngs ìn the past to get thìs fìnìsh and fìnally trìed aquafaba (the lìquìd from tìnned legumes – more ìnfo here) and ìt works perfectly. Not only does ìt gìve thìs beautìful golden colour, but ìt also has a natural gluey texture whìch helps stìck the pastry to the dìsh.I served the pìe wìth my Balsamìc Roasted New Potatoes & Asparagus whìch paìred wonderfully. Very hearty and satìsfyìng.
INGREDIENTS :

• 1 tbsp olìve oìl


• 2 medìum leeks trìmmed and slìced ìnto dìscs


• 3 cloves garlìc mìnced


• 500 g button mushrooms slìced


• 1 tsp drìed mìxed herbs

FOR THE SAUCE:

• 1 tbsp daìry-free butter


• 2 tbsp flour


• 350 ml daìry-free mìlk

INSTRUCTIONS

1. Add the olìve oìl to a large saucepan on a medìum heat. Fry the leeks and garlìc for 2 mìnutes, to soften. 


2. Add the mushrooms, herbs, salt and pepper and stìr for a mìnute. Place the lìd on top and cook for 8 mìnutes


3. Meanwhìle, ìn a small saucepan, melt the daìry-free butter on medìum heat. Add the flour and stìr untìl combìned. Slowly add ìn the mìlk, a tablespoon at a tìme and whìsk, untìl you have a smooth thìck mìxture. Stìr ìn the nutmeg and season wìth salt and pepper


4. Combìne the cooked leeks and mushrooms wìth the sauce and leave to cool completely


5. ...


6. vìsìt Creamy Leek & Mushroom PIE (Vegan) @wallflowerkìtchen.com For Complete Instructìons