Leek & Mushroom Vegan Pie (Mediterranean-Inspired, Flaky & Savory)
This Leek & Mushroom Vegan Pie is a comforting, flaky pastry filled with caramelized leeks, mushrooms, and aromatic herbs. Creamy, savory, and entirely plant-based, it’s perfect for lunch, dinner, or as a show-stopping appetizer. The filling is rich in flavor yet light, reflecting Mediterranean simplicity and elegance.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 6–8
Ingredients
Filling
2 tbsp olive oil
2 medium leeks, cleaned and thinly sliced (white and light green parts)
250 g mushrooms, finely chopped (button, cremini, or mixed)
2 garlic cloves, minced
1 tsp dried thyme or oregano
Salt & black pepper, to taste
2 tbsp nutritional yeast (optional, for cheesy flavor)
2 tbsp unsweetened plant-based cream or cashew cream
Pastry
1 sheet vegan puff pastry (store-bought or homemade)
1 tbsp plant-based milk or aquafaba, for brushing
Optional Garnish
Fresh parsley or thyme
Toasted sesame or nigella seeds
Instructions
1. Prepare the Filling
1. Heat olive oil in a skillet over medium heat.
2. Sauté leeks until softened and slightly caramelized, 5–7 minutes.
3. Add garlic and mushrooms, season with thyme, salt, and pepper. Cook 5–8 minutes until mushrooms release moisture and it evaporates.
4. Stir in nutritional yeast and plant-based cream for richness.
5. Cool slightly before assembling.
2. Assemble the Pie
1. Preheat oven to 200°C / 400°F.
2. Roll puff pastry on a lightly floured surface to fit your baking dish (8×8 inches or similar).
3. Place pastry in dish, leaving overhang for folding.
4. Fill with mushroom-leek mixture.
5. Fold edges over the filling or cover with another sheet of pastry, sealing the edges.
6. Brush the top with plant-based milk or aquafaba. Sprinkle seeds if desired.
3. Bake
Bake 30–35 minutes until puff pastry is golden and crisp.
Let pie cool 5–10 minutes before slicing.
4. Serve
Serve warm as a main dish, side, or appetizer.
Garnish with fresh parsley or thyme for freshness.
Notes & Tips
Make sure mushroom-leek filling is not too wet to avoid soggy pastry.
Can prepare filling a day ahead; assemble and bake later.
Add spinach, roasted red peppers, or olives for extra Mediterranean flavor.
Use cashew cream for a richer, silky texture.
Frequently Asked Questions
Can I make individual pies?
Yes—use muffin tins or small ramekins for mini pies.
Is this suitable for freezing?
Yes—freeze unbaked pies. Bake from frozen, adding extra 5–7 minutes.
Can I make it gluten-free?
Yes—use gluten-free vegan puff pastry.
Nutritional Information
Calories: 280 kcal
Protein: 6 g
Carbohydrates: 28 g
Fat: 16 g
Fiber: 3 g