The Best Ever Vegan Mushroom Pie

This delicious vegan mushroom and leek pie will appeal to both vegans and meat-eaters. Creamy mushrooms and leeks encased in a crispy, golden pie crust, a delicious main course for everyone. Serve with new potatoes and lots of delicious green veg.

You’ll Need:

  • 1 tbsp olive oil
  • 2 medium leeks, trimmed and sliced
  • 3 cloves garlic, minced
  • 500 g Chestnut mushrooms, quartered
  • 1 tsp dried mixed herbs
  • a pinch of salt and pepper

For the white sauce (roux):

  • 1 tbsp dairy-free butter
  • 2 tbsp plain flour
  • 350 ml dairy-free milk
  • 1/8 tsp ground nutmeg
  • a pinch of salt and pepper
  • 1 roll vegan puff pastry (or gluten-free, if needed)
  • 4 tbsp dairy-free milk, for glazing


  1. Heat the olive oil in a large saucepan, then fry the leeks and garlic for 2 minutes, to soften.
  2. Add the mushrooms, herbs, salt & pepper, and stir for a minute. Place the lid on the pan and cook for 8 minutes.
  3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in 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.
  4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely. Take the pastry out now to bring it to room temperature.
  5. Pre-heat the oven to 200C.
  6. Pour the leek and mushroom mixture into a pie dish and top with the puff pastry, trimming any excess pastry around the edges.
  7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Glaze the top by dipping a pastry brush in a little dairy-free milk and brushing over.
  8. Bake for 25 minutes until golden brown. Serve immediately.