If you’re looking for a really special holiday dish look no further than this Mushroom Leek Pie. It’s hearty and delicious and looks super fancy on your dinner table. Wow your family and friends with this plant-based dish fit for royalty!
This dish is exploding with healthy ingredients including a crazy amount of Vitamin D and Iron. If you wanted to make it slightly healthier you could try to swap out the plant-based margarine with aquafaba if you’ve got some handy – but given that its a holiday meal I allow myself the little additional indulgence that comes with this.
Make sure when you’re shopping for your puff pastry that you get one that’s vegan. Check out the ingredients for anything sneaky they might have included.
This Mushroom Leek Pie will be a welcome addition to your holiday table. It goes great with my other holiday dishes on here including our Roasted Winter Salad, Squash Galette, and you can wash that down with some Plant-Based Egg Nog and enjoy a Plant-Based Gingerbread for dessert. Celebrate the holidays and smash these delicious meals into your face!
Mushroom Leek Pie
Description
This Mushroom Leek Pie will be loved by your family and friends when served this holiday season. But make it any time of year you want something delicious and a little fancy.Â
Ingredients
Instructions
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Preheat your oven to 400 F.
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Get a frying pan smoking hot, add salt and mushrooms to the pan until liquids start to come out. Pull mushrooms off, water sauté leeks, shallots, cook for 8 minutes, then add carrot & celery. Cook for 10 minutes.
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Add the mushrooms back in with the red chili flakes and black pepper and add to baking dish.
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In same pan, add 3 tbsp vegan butter, toss in garlic cook for 2 min, then add herbs cook for 2 min, then add miso, mix, then add flour. Add apple cider vinegar into the roux, then add stock, get it up to a rolling simmer so that it is completely combined, then re-add the veggie mix and the nutritional yeast. Taste for seasoning. Pour into baking dish.Â
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Roll puff pastry to have 1/2 inch overhang on all sides, pinch overhang onto the pan, add slits on the top, brush with aquafaba.Â
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Bake for 15 min - then lower temperature to 350 F and bake for 25 - 30 min, cover with foil in oven if the pastry is starting to crisp/brown too much.
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Let cool for 5-10 minutes on counter before cutting into and serving.
Serving Size 1/8 of the pie
Servings 8
- Amount Per Serving
- Calories 298kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 3.1g16%
- Sodium 351mg15%
- Potassium 624mg18%
- Total Carbohydrate 30.4g11%
- Dietary Fiber 3.9g16%
- Sugars 5.6g
- Protein 7.8g16%
- Calcium 5 mg
- Iron 30 mg
- Vitamin D 2025 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
