-
20
minPrep Time -
45
minCook Time -
65
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:gluten
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Creamy Vegan Mushroom and Leek Pie is a delightful, plant-based take on a classic savory pie. It combines the earthy flavors of mushrooms and the subtle sweetness of leeks, enveloped in a rich, creamy sauce that is completely dairy-free. Wrapped in a flaky pastry crust, this pie offers a satisfying and hearty meal ideal for any dinner setting. It’s seasoned with aromatic herbs that enhance the natural umami of the mushrooms, making it a truly comforting dish. Perfect for a family gathering or a weeknight dinner, it caters to both vegans and non-vegans alike.
Ingredients
- puff pastry
- mushrooms
- leeks
- olive oil
- garlic
- almond milk
- cornstarch
- thyme
- salt
- pepper
Steps:
- Preheat oven to 200°C (390°F).
- Roll out puff pastry and line a pie dish.
- In a pan, heat olive oil and sauté garlic and leeks until soft.
- Add mushrooms and cook until golden brown.
- In a bowl, mix almond milk and cornstarch until smooth.
- Season with thyme, salt, and pepper.
- Pour filling into pastry-lined dish and cover with another pastry layer.
- Bake for 35-40 minutes or until the top is golden brown.
- Let cool slightly before serving.
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