The Ultimate Hearty Vegan Chickpea, Leek & Mushroom Pie: A Comforting Plant-Based Delight

There are few dishes that evoke the feeling of warmth and home quite like a delicious pie. And when it comes to satisfying cravings, especially during the colder months, a hearty, comforting, and utterly delicious vegan pie truly hits the spot. This incredible Chickpea, Leek, and Mushroom Pie is a testament to the power of plant-based cooking, offering a rich, creamy filling encased in a perfectly crisp, golden pastry. It’s designed to be the ultimate satisfying vegan winter meal, completely eggless and dairy-free, making it accessible to many and a delight for all.

If you’re anything like me, or my husband for that matter, the mere mention of ‘pie’ for dinner is enough to bring a smile to your face. Nine times out of ten, when asked about his dinner preference, my husband’s answer is invariably “pie.” And honestly, who can blame him? There’s an undeniable magic in a well-made pie that makes it a perennial favourite for a reason!

This particular vegan chickpea, leek, and mushroom pie isn’t just a meal; it’s a generous slice of pure comfort. The filling is luxuriously creamy, bursting with deep, savoury flavours from the tender leeks, earthy mushrooms, and wholesome chickpeas, all perfectly seasoned. Complementing this rich filling is a beautifully crisp and flaky pastry that provides the ideal contrast in texture, making every bite an absolute pleasure.

While this homemade vegan pie might seem like a project, it’s actually much simpler to create than you might anticipate. It does require a little time and patience, but I assure you, the effort is incredibly rewarding. This isn’t necessarily an everyday quick dinner, but it shines brightly as a weekend treat or a special occasion dish that is truly hard to beat. Imagine serving up this gorgeous, golden-crusted pie to friends and family – it’s guaranteed to impress, whether they follow a plant-based diet or not!

To complete this ultimate winter comfort meal, I love to serve a generous slice of this chickpea, leek, and mushroom pie alongside a fluffy pile of ‘buttery’ mashed potato (made with vegan butter, of course!). A side of vibrant steamed green vegetables, such as broccoli or green beans, adds freshness and balance. For an extra layer of indulgence, a drizzle of rich vegan gravy ties everything together perfectly. This combination creates a truly satisfying and wholesome plant-based meal that nourishes both body and soul.

Crafting Your Delicious Vegan Chickpea, Leek and Mushroom Pie: A Step-by-Step Guide

Making this incredible plant-based pie involves two main components: the flaky vegan pastry and the flavourful chickpea, leek, and mushroom filling. Each step is straightforward, and I’ll walk you through everything you need to know to create a show-stopping dish. (For a quick overview of ingredients and full instructions, refer to the detailed recipe card below).

1. Preparing the Perfect Vegan Pastry Base

The foundation of any great pie is its pastry. For this vegan pie, we’re aiming for a perfectly crisp and tender crust. Begin by combining your plain (all-purpose) flour and a pinch of salt in a large mixing bowl. Whisk them together to ensure even distribution, or if you prefer a quicker method, pulse them briefly in a food processor.

Next, introduce cold, diced vegan block butter. This is a crucial step for achieving that desired flaky texture. You can either rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs, or continue pulsing in the food processor. The key is to avoid overworking the butter and to ensure no large lumps of fat remain, as these will melt too quickly and result in a less tender crust.

Once your flour and butter mixture is ready, gradually add ice-cold vodka or water. Vodka is often preferred by bakers because its lower water content helps prevent gluten development, resulting in a more tender and crisp pastry. Don’t worry, the alcohol bakes off, leaving no taste behind! Mix just enough until the pastry comes together into a cohesive ball. If using water, ensure it’s ice-cold and add it slowly, a tablespoon at a time, until the dough forms.

Divide the pastry into two pieces: one larger portion (about two-thirds) for the base and one smaller portion (one-third) for the lid. Gently shape each piece into a flat disc, wrap them, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, making the pastry much easier to roll out and contributing to its flakiness. This pastry can be prepared up to two days in advance, saving you time on baking day.

2. Crafting the Rich & Creamy Vegan Filling

While your pastry is chilling, you can prepare the wonderfully flavourful filling for your vegan chickpea, leek, and mushroom pie. In a large pan, gently melt a generous knob of vegan butter or margarine. Add a finely chopped onion and your thinly sliced leeks, sautéing them over a medium-low heat until they become beautifully tender and translucent, which usually takes about 10-15 minutes. This slow cooking brings out their natural sweetness.

Next, add the sliced chestnut mushrooms, crushed garlic, fragrant bay leaves, and fresh thyme. Continue to cook until the mushrooms have released their liquid, and it has mostly evaporated. This concentrates their umami flavour. Pour in a splash of vegan white wine and cook for another minute or two until it, too, has evaporated; this deglazing step adds depth and brightness to the filling.

Now, sprinkle plain flour over the vegetables and stir well. Cook for a minute or so to create a roux, which will thicken our sauce. Gradually whisk in the vegetable stock, a little at a time, ensuring a smooth consistency. Follow this with vegan crème fraîche or a plant-based cream alternative, wholegrain mustard for a subtle tang, a tin of drained and rinsed chickpeas for protein and texture, and a generous seasoning of salt and pepper.

Allow the filling to simmer gently for about 15 minutes, stirring occasionally, until it has thickened to a rich, creamy consistency. If it appears too dry, a tiny splash more stock can be added, but be careful not to make it too wet, as this could lead to a soggy pastry base. Once cooked, remove the filling from the heat and allow it to cool completely before chilling it in the refrigerator. A cold filling is essential for preventing the pastry from becoming soft during baking. This filling can also be prepared up to two days ahead of time.

3. Assembling Your Magnificent Vegan Pie

Once both your pastry and filling are thoroughly chilled, it’s time to bring your vegan chickpea, leek, and mushroom pie to life. On a lightly floured surface, take the larger piece of pastry and roll it out into a circle large enough to line a 23 cm (9 inch) round, 5 cm (2 inch) deep pie dish. If your pastry is too firm to roll, let it sit at room temperature for about 30 minutes to soften slightly. Carefully transfer the rolled pastry into your pie dish, pressing it gently into the corners and up the sides. Trim off any excess, leaving a generous 3 cm (1 inch) overhang. Don’t discard these trimmings; they can be used for decoration!

Spoon the completely cooled filling into the pastry-lined dish, spreading it out evenly to create a flat top.

Now, roll out the second, smaller piece of pastry into a circle that will serve as the pie lid. Brush the overhanging edge of the base pastry with a little water to help it stick, then carefully place the pastry lid on top. Press the edges firmly together to seal, ensuring no gaps where the delicious filling could escape.

Trim off any remaining excess pastry from the lid, then crimp the edges for a decorative finish using your fingers or a fork. Cut a couple of slits in the centre of the pie lid. These vents are crucial as they allow steam to escape during baking, preventing the pastry from becoming soggy or the pie from bursting.

For an extra touch, gather those reserved pastry trimmings, roll them out again, and use cookie cutters or a knife to create decorative shapes like leaves or stars. Dab a little water on the back of each decoration and carefully press them onto the top of your pie.

4. Baking Your Golden Vegan Pie

Before baking, place your assembled pie in the fridge for another 20 minutes. This final chill helps the pastry hold its shape and achieve maximum flakiness. While it chills, preheat your oven to 200°C (180°C fan/400°F/gas mark 6).

Just before placing it in the oven, brush the top of the pie generously with a non-dairy milk (soy, oat, or almond milk all work well) to encourage a beautiful golden-brown crust. Bake for approximately 50 minutes, or until the pastry is gloriously golden, crisp, and you can see the filling bubbling enticingly through the steam vents. If the top starts to brown too quickly before the full baking time is up, loosely cover it with a piece of tin foil to prevent burning. Once baked, allow the pie to rest for 15-30 minutes before slicing and serving. This allows the filling to set and makes for cleaner cuts.

Expert Tips for the Best Vegan Chickpea, Leek & Mushroom Pie

Precision is Key for Baking Success

For outstanding results, it’s always best to follow the recipe closely, especially when it comes to baking. I highly recommend using gram measurements with a digital scale rather than cup conversions. Cup measurements can be inconsistent and inaccurate, and using them might compromise the final texture and quality of your homemade vegan pastry and filling.

The Right Vegan Butter for Perfect Pastry

When making pastry, the type of vegan butter you use makes a significant difference. It is crucial to use a vegan block butter or margarine – the kind that comes wrapped in foil, not the spreadable tubs. Tub margarines have a higher water content, which can make your pastry tough and less flaky. Brands like Naturli Vegan Block, Flora Plant Butter (block), Stork, Vitalite, or Tormor blocks are excellent choices for baking (always check for block versions, not tubs).

Keep it Cold for Flaky Pastry

For truly light and flaky pastry, try to keep all your ingredients as cold as possible. This means using vegan butter straight from the fridge and ice-cold vodka or water to bind the dough. Warm ingredients can cause the butter to melt prematurely, leading to a tough rather than tender pastry. Work quickly but gently to avoid warming the dough with your hands.

The Vodka Secret to Crispy Crust

A little culinary secret for extra crisp pastry is to use vodka instead of just water to bind the dough. Vodka has a lower water percentage than water, which reduces gluten development in the pastry, resulting in a delightfully crisp crust. Don’t worry about the taste; the alcohol evaporates completely during baking, leaving no flavour behind. However, if you prefer not to use vodka, ice-cold water will still yield great results.

Time-Saving Shortcut: Store-Bought Pastry

If you’re short on time or prefer a quicker approach, feel free to use good quality store-bought shortcrust pastry. Many brands, such as Jus-Rol shortcrust pastry, are vegan-friendly, along with various supermarket own-brand options. Always double-check the ingredients list to ensure it’s suitable for a vegan diet.

Choosing Your Vegan Cream Alternative

I find that Oatly crème fraîche gives the filling a wonderful richness and tang. However, if you can’t find it, a plant-based cream alternative will work perfectly. Soy-based, oat-based, or cashew-based creams are all excellent choices and will contribute to the creamy texture of the filling.

Plan Ahead for Best Results

The filling needs to be completely cold before you assemble and bake the pie. This is a critical step to prevent the pastry from becoming soggy. I highly recommend making both the filling and the pastry the day before you plan to bake the pie. Alternatively, prepare them in the morning to allow ample chilling time before baking in the afternoon or evening. This also helps spread out the cooking time, making the process more relaxed.

Storage Solutions for Your Vegan Pie

Both the pie filling and the prepared pastry can be stored, covered, in the fridge for up to two days before you assemble and bake the pie. Once baked, this delicious vegan pie is best enjoyed fresh on the day it’s made. However, any leftovers will keep well in an airtight container in the fridge for up to three days. Simply reheat gently in the oven or microwave.

Can I Make A Vegan Chicken, Leek And Mushroom Pie Instead?

Absolutely! This recipe is wonderfully versatile. You can easily swap out the chickpeas for approximately 300g of your favourite vegan chicken-style pieces. I’ve had great success with options like Iceland’s No Chick Strips or Sainsbury’s Plant Pioneers chicken style pieces. Just cook the vegan chicken pieces according to the package directions before stirring them into the cooled leek and mushroom filling. This variation offers a different texture and flavour profile while maintaining the hearty, comforting essence of the pie.

More Hearty Vegan Meals to Love:

If you’re enjoying this hearty vegan pie, you might also like to explore these other comforting plant-based dishes:

• Vegan chicken potato pie
• Vegan cottage pie
• Vegan chilli cornbread pie
• Lentil, vegetable and butter bean chilli
• Vegan sausage casserole with lentils and farro
• Vegetable and pearl barley stew with herby dumplings

If you tried this recipe, I’d love to hear how it went! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your feedback means a lot!

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