Vegan Leek And Mushroom Pie

Chickpea, leek, and mushroom pie is a hearty, reassuring, and wonderfully delicious vegan pie. This vegan winter supper is the epitome of satisfaction when served with mashed potatoes and greens. dairy- and egg-free.

Ingredients

For the Filling

1 can (15 oz) chickpeas, drained and rinsed
2 leeks, washed and thinly sliced
8 oz (about 2 cups) mushrooms, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup vegetable broth
1 cup unsweetened almond milk (or any plant-based milk)
2 tablespoons all-purpose flour
1 teaspoon dried thyme
Salt and pepper to taste

For the Pie Crust

1 store-bought vegan pie crust or make your own
1 tablespoon plant-based milk for brushing (optional)

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and mushrooms and sauté until they are softened and slightly browned, about 5-7 minutes. Add the minced garlic and sauté for another minute.
Sprinkle the flour over the leek and mushroom mixture and stir well to combine.
Gradually add the vegetable broth and almond milk, stirring continuously to create a smooth sauce. Let it simmer for a few minutes until it thickens.
Stir in the drained chickpeas and dried thyme. Season with salt and pepper to taste. Allow the filling to simmer for an additional 5 minutes, or until it thickens further.
Roll out the vegan pie crust and place it in a pie dish. Trim any excess crust hanging over the edges.
Pour the chickpea, leek, and mushroom filling into the pie crust.
If desired, brush the top of the pie crust with plant-based milk to give it a golden finish.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Allow the pie to cool for a few minutes before slicing and serving.