I suddenly found myself craving a classic, traditional leek pie. There was no special occasion in sight, but savory pies are also a delightful lunch option.
This pie has just the right amount of flavor and an easy-to-slice texture. It starts with a straightforward vegan pie crust, and the filling is a delicious combination of leeks and mushrooms. Instead of using eggs, I’ve opted for a flavorful smoked tofu filling, which surprisingly resembles the traditional pie filling with eggs and cream.
This pie works well for various gatherings, such as graduation parties or dinner get-togethers. If you’re hosting a larger group, consider doubling the recipe. Doubling it allows you to conveniently prepare the pie on a larger baking sheet.
Additionally, this pie is perfect for preparing in advance. You can make it the day before your event, giving you more time to enjoy the festivities.
Table of contents
For this recipe you will need:
- pie dish
- large mixing bowl
- 2 knives for preparing the pie dough (or a food processor)
- rolling pin
- parchment paper
- stick blender, blender, or food processor to puree the tofu filling
For the pie crust, I went with a simple vegan pie dough recipe. I recommend using very basic wheat flour for the pie crust.
You can prepare the pie dough in advance, and it’s quite accommodating when it comes to storage. It can be kept in the freezer for several months or in the fridge for a few days.
When you’re ready to work with the dough, just pop it in the fridge for about an hour to make it firm up. If you’re in a hurry, a quick stint in the freezer will speed things up, making it easier to roll out the dough faster and more conveniently.
How to make vegan leek mushroom pie – step by step
Start by preparing the vegan pie crust and set it aside in a cool place to firm up.
Give the leek a thorough rinse and slice it into pieces no wider than 1 cm. Additionally, clean the mushrooms and chop them into smaller bits.
In a frying pan, sauté the leeks and mushrooms until they become soft and translucent, but be careful not to overcook them.
Now, it’s time to create the smoked tofu filling. Combine all the filling ingredients in a blender and blend until you achieve a smooth consistency.
Preheat the oven to 200 degrees Celsius (or 400 F).
Once the pie dough has firmed up nicely, roll it out and carefully place it into the pie tin, following the guidance provided in this helpful guide.
Here’s a tip: After you’ve transferred the dough to the tin, consider refrigerating it for half an hour or giving it a quick 10-minute stint in the freezer. This step helps prevent the dough from shrinking away from the sides of the pan while it bakes.
Unfortunately, I skipped this step, as you can see in the picture below, and as a result, the dough has noticeably pulled away from the edges during baking.
Bake the pie crust by itself in a preheated 200-degree oven for about 10 minutes.
Once the pie crust has baked for 10 minutes, take it out of the oven and proceed to add the leek and mushroom filling.
Pour the smoked tofu filling evenly over the leek and mushroom mixture.
Lastly, sprinkle some grated vegan cheese on top.
Place the pie in a preheated 200-degree Celsius oven (or 400 F) and bake it for about 25-30 minutes, or until the surface of the pie develops a desirable color. In the final stage, if you wish to enhance browning, you can use the air circulation feature if your oven has it.
The pie tastes best when served warm.Print
If you liked the recipe, please share it! 💕 You can also rate the recipe and leave comments below ⬇️