Vegan Chickpea, Leek and Mushroom Pie

Vegan Chickpea, Leek & Mushroom Pie Recipe

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
  • Author Luci Rebecca, Made by Luci
  • Serves 4-6

Ingredients

  • 3 cloves garlic, minced
  • 2 large leeks, trimmed and sliced into half moons (~415g, prepared)
  • 3 sticks celery, diced (~100g)
  • 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

Directions

  1. Preheat the oven to about 200°C.
  2. Put a large sauté pan over a medium heat, add a little oil or some water.
  3. 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.
  4. Cook for about ten minutes, stirring often until the leeks soften and the volume is reduced.
  5. Add the mushrooms and chickpeas, turn the heat to low and cook for five more minutes, until the mushrooms have started to soften.
  6. Push the mixture to one side of the pan, leaving you a small space to start making the sauce (and save dirtying another pan).
  7. Add the dairy free butter/margarine to the space and let it melt.
  8. Add the flour and mustard powder. Sprinkle over a little ground nutmeg. Mix this into the melted butter/margarine for a couple of minutes.
  9. Add the dairy free milk no more than 1/3 at a time, mixing well between to get rid of any lumps that form.
  10. 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.
  11. Season liberally with salt and pepper, then remove from the heat and set aside for now.
  12. 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.
  13. If blind baking, do so now. I like to blind bake for about ten minutes to help prevent the dreaded "soggy bottom".
  14. 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.
  15. 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.
  16. 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.
  17. Remove and let it cool for ten minutes before serving.
Vegan chickpea, leek and mushroom pie

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.

Vegan chickpea, leek and mushroom pie

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.

Vegan chickpea, leek and mushroom pie

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
Vegan chickpea, leek and mushroom pie

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

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
  • Author Luci Rebecca, Made by Luci
  • Serves 4-6

Ingredients

  • 3 cloves garlic, minced
  • 2 large leeks, trimmed and sliced into half moons (~415g, prepared)
  • 3 sticks celery, diced (~100g)
  • 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

Directions

  1. Preheat the oven to about 200°C.
  2. Put a large sauté pan over a medium heat, add a little oil or some water.
  3. 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.
  4. Cook for about ten minutes, stirring often until the leeks soften and the volume is reduced.
  5. Add the mushrooms and chickpeas, turn the heat to low and cook for five more minutes, until the mushrooms have started to soften.
  6. Push the mixture to one side of the pan, leaving you a small space to start making the sauce (and save dirtying another pan).
  7. Add the dairy free butter/margarine to the space and let it melt.
  8. Add the flour and mustard powder. Sprinkle over a little ground nutmeg. Mix this into the melted butter/margarine for a couple of minutes.
  9. Add the dairy free milk no more than 1/3 at a time, mixing well between to get rid of any lumps that form.
  10. 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.
  11. Season liberally with salt and pepper, then remove from the heat and set aside for now.
  12. 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.
  13. If blind baking, do so now. I like to blind bake for about ten minutes to help prevent the dreaded "soggy bottom".
  14. 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.
  15. 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.
  16. 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.
  17. Remove and let it cool for ten minutes before serving.