I think Spring weather is trying to break through, but just not very hard. Today, it’s quite lovely outside – blue skies, no bitter wind etc. But snow is forecast later in the week?! What. I don’t remember a March ever being so cold, and I don’t appreciate it this year either because my winter coat stopped doing up sometime around the end of February. My solution? Cook warm, comforting foods like this vegan chickpea, leek & mushroom pie and hope that summer will magically appear. Early.
So, yes – the weather is a bit pants. But it gives me a good excuse to finally share this pie recipe that I’ve been using for nearly as long as my go-to lasagne. I think I’d originally pencilled this in for late December or late January but… Bean & Bump had other ideas. Ideas that usually involved me doing anything to stay away from the kitchen/preparing food. It’s now March, nearly April, and I’m going with better late than never.
My favourite things…
Why do I like this chickpea, leek & mushroom pie recipe?
- Its flavours are simple and comforting
- It packs in both vegetables and protein under one delicious, pastry roof
- Substitute any other white bean for the chickpeas – it’s forgiving.
- You can make it ahead of time – make the filling the day before
- It uses a white sauce, rather than gravy, so it’s a bit different
Don’t be afraid to adapt this one
I also love adapting this pie based on what I have in. Whilst what I’ve listed below is the ‘ideal’ combination, don’t be put off if you have one leek and a full box of mushrooms – just do it that way instead! Don’t fancy shortcrust? I like to make this with just one layer of puff pastry (as the roof) instead. It doesn’t hold together as well, but it is a bit easier on the calorie side of things.
Vegan Chickpea, Leek & Mushroom Pie Recipe
Luci Rebecca, Made by Luci
Is there anything more traditionally comforting than a pie? Try this dairy free, chickpea, leek and mushroom pie next time you're making one for dinner.
- Prep: 5 minutes
- Cook: 1 hour, 5 minutes
- Total: 1 hour, 10 minutes
- Serves 4-6
- 3 cloves garlic, minced
- 2 large leeks, trimmed and sliced into half moons (~415g, prepared)
- 3 large mushrooms, sliced (~100g)
- 1 x 400g chickpeas, drained
- 20g dairy free butter/margarine
- 20g plain flour
- 1/4 tsp mustard powder
- 180ml (3/4 cup) unsweetened, dairy free milk
- 1 tbsp American mustard
- Salt and pepper
- Ground nutmeg
- 2 sheets or blocks of prepared shortcrust pastry
- Preheat the oven to about 200°C.
- Put a large sauté pan over a medium heat, add a little oil or some water.
- Add the garlic and let it sweat for a few minutes before adding the chopped leeks and celery. Add a little more water if steam sautéing and give everything a mix round so nothing sticks to the bottom.
- Cook for about ten minutes, stirring often until the leeks soften and the volume is reduced.
- Add the mushrooms and chickpeas, turn the heat to low and cook for five more minutes, until the mushrooms have started to soften.
- Push the mixture to one side of the pan, leaving you a small space to start making the sauce (and save dirtying another pan).
- Add the dairy free butter/margarine to the space and let it melt.
- Add the flour and mustard powder. Sprinkle over a little ground nutmeg. Mix this into the melted butter/margarine for a couple of minutes.
- Add the dairy free milk no more than 1/3 at a time, mixing well between to get rid of any lumps that form.
- Push the vegetable mixture back across and give everything a good stir so the sauce is distributed all the way through. Add water a tablespoon at a time if it looks a little dry.
- Season liberally with salt and pepper, then remove from the heat and set aside for now.
- Now you want to prepare your pie dish. Grease it with a little oil, then spread your first layer of pastry into the case, remembering to push it (gently) into the corners.
- If blind baking, do so now. I like to blind bake for about ten minutes to help prevent the dreaded "soggy bottom".
- Then, fill with the prepared mixture and really pat it down as much as possible - it'll help it all stick in place later on.
- Layer on the 'roof' of the pie, pressing it in around the edges (I just use a fork) and remember to make a hole in the centre to let the steam out.
- Brush with a little dairy free milk to encourage it to brown, then place it in the centre of the oven for about 25-35 minutes - it should be golden brown on top.
- Remove and let it cool for ten minutes before serving.