Best Leek Carrot And Mushroom Creamy Bake Vegan Recipes

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CREAMY LEEK & MUSHROOM VEGAN PIE



Creamy Leek & Mushroom Vegan Pie image

Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters!

Provided by Aimee

Categories     Pies

Time 45m

Number Of Ingredients 13

1 roll vegan puff pastry
4 tbsp aquafaba (liquid from a tin chickpeas or other legume), or just 4 tbsp dairy-free milk, for glazing
1 tbsp dairy-free butter
2 tbsp flour
350 ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 cloves garlic, minced
500 g button mushrooms, sliced
1 tsp dried mixed herbs
A pinch of salt and pepper

Steps:

  • Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
  • Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
  • 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
  • Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
  • Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
  • Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
  • Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
  • 8. Cook for 25 minutes until golden brown. Serve straight away.

LEEK, CARROT AND MUSHROOM CREAMY BAKE (VEGAN)



Leek, Carrot and Mushroom Creamy Bake (Vegan) image

This is a veganized adaptation of a recipe for a chicken pie in the Oct 2009 Sainsburys magazine. I ditched the pastry because I'm on a diet. I put oat dumplings on this for the last 30 minutes of the cooking time

Provided by cakeinmyface

Categories     Vegan

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

300 g leeks
300 g carrots, diced into cubes
200 g sliced mushrooms
3 minced garlic cloves
1 tablespoon olive oil
40 g flour
40 g margarine
2 vegetable bouillon cubes
450 ml boiling water
150 ml soya cream
1 tablespoon fresh tarragon
1 tablespoon fresh parsley
1 teaspoon mustard powder
salt and pepper

Steps:

  • Fry the leeks and carrots in a frying pan the olive oil on a moderate heat until they begin to soften.
  • Add the garlic and mushroom cook for a further 5 minutes. Remove the veg mix from the pan.
  • Add the margarine and flour to the frying pan and heat gently stirring into a pasta, cook until golden brown about 5 minutes.
  • Add the boiling water to the bouillon cubes and stir well, add this stock to the flour and margarine gradually whisking in between. When all incorporated and thickened, take of heat and add soya cream and herbs mustard and season with salt and pepper.
  • Mix this with the vegetables and put in an oven proof dish, place in oven gas mark 6 for 40 minutes. Add dumplings if you want on the top and cook for a further 20 minutes.

Nutrition Facts : Calories 235.4, Fat 12.4, SaturatedFat 2.3, Sodium 168.9, Carbohydrate 28.7, Fiber 4.5, Sugar 7.6, Protein 5.1

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