Vegan mushroom, leek and thyme pie
Meaty mushrooms and leeks in a glossy thyme gravy under crisp vegan puff pastry.
- Time1 hr 10
- LevelEasy
- Costabout £2.01 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp oil in a large pan. Fry the mushrooms in two batches for 6 minutes each until browned. Set aside.
12 min - 2
Add the rest of the oil and the leeks. Cook for 8 minutes until soft, then add the garlic and thyme for 1 minute.
9 min - 3
Stir in the flour, then the stock, soy sauce and vegan Worcestershire sauce. Return the mushrooms and simmer for 10 minutes until thick. Cool for 10 minutes.
10 min - 4
Heat the oven to 200°C (180°C fan). Pour the filling into a pie dish and cover with the pastry. Trim and press the edges.
- 5
Brush with oat milk and cut a slit. Bake for 30 minutes until puffed and deep golden.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.