Get ready to transform your dinner table with a mouthwatering British-inspired vegan pie that's about to become your new obsession! This isn't just another plant-based recipe - it's a flavor explosion that will make even die-hard meat-lovers question everything they thought they knew about vegan cooking. Imagine a golden, flaky crust hiding a rich, hearty filling bursting with savory vegan sausage, tender leeks, and earthy mushrooms, all brought together with a splash of ale that adds depth and complexity you won't believe is completely plant-based.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 2 leeks, sliced
- 1 cup mushrooms, sliced
- 1 cup vegan sausage, crumbled
- 1 cup vegetable broth
- 1 cup ale
- 1 tsp thyme
- 1 pie crust
Instructions
- Begin by preparing your ingredients. Slice the leeks into thin rounds and rinse them under cold water to remove any grit. Set aside to drain. Clean the mushrooms with a damp cloth and slice them. Crumble the vegan sausage into small pieces.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they begin to soften.
- Add the sliced mushrooms to the skillet and continue to cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Stir in the crumbled vegan sausage and cook for an additional 5 minutes, allowing the sausage to heat through and combine with the leeks and mushrooms.
- Pour in the vegetable broth and ale, then add the thyme. Stir everything together and bring the mixture to a simmer. Allow it to cook for about 10 minutes, letting the flavors meld and the liquid reduce slightly.
- While the filling is simmering, preheat your oven to 400°F (200°C). Prepare your pie crust according to package instructions or your preferred recipe, and line a pie dish with the crust.
- Once the filling has thickened slightly, remove it from the heat and let it cool for a few minutes. Taste and adjust the seasoning if necessary, adding salt and pepper to taste.
- Pour the filling into the prepared pie crust, spreading it evenly. If desired, you can use a second pie crust to cover the pie, or you can leave it open-faced.
- Brush the top of the pie with a little plant-based milk or oil for a golden finish, if using a top crust. Cut a few slits in the top crust to allow steam to escape.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and flaky.
- Once baked, remove the pie from the oven and let it cool for about 10 minutes before slicing. Serve warm and enjoy your Leek Mushroom Ale and Sausage Pie!
Tips
- Prep Like a Pro: Take time to thoroughly clean your leeks by slicing and rinsing them - grit is the enemy of a great pie!
- Moisture Management: When cooking mushrooms, don't overcrowd the pan. This ensures they release their moisture and develop a beautiful golden color instead of steaming.
- Flavor Boost: Consider using a robust ale with good depth - a dark stout or amber ale will add incredible richness to your filling.
- Crust Tricks: For an extra flaky crust, chill your vegan pie dough for at least 30 minutes before rolling and baking.
- Golden Finish: The plant-based milk or oil brush before baking will give your pie that gorgeous, appetizing golden-brown color.
- Resting is Key: Always let your pie rest for 10 minutes after baking. This helps the filling set and makes cutting much easier.Pro Tip: This pie is even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 0mg
