Leek and mushroom vegan pie


First published in 2020
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  • 2 tbsp of vegetable oil
  • 2 leeks, sliced into 3cm-thick rings
  • 250g of mushrooms, halved
  • 2 sprigs of thyme, leaves picked
  • 1 sheet of puff pastry, vegan
  • coconut oil, melted, for glazing the pastry


  • 100g of cashew nuts
  • 250ml of oat milk
  • 1/2 tsp curry powder
  • 1/2 tsp miso paste
  • 1 dash of white wine vinegar
  • salt
Place the cashews in a pan and cover with the Rude Health Oat Drink. Add the curry powder and a pinch of salt and gently simmer for 10 minutes – you just want to soften the cashews rather than reduce the liquid
Strain the cashews, reserving the liquid. Place the cashews in a blender and blitz, slowly adding the reserved liquid until you have a nice creamy sauce. You may not need all the liquid, so pour in slowly until you have the right consistency
Stir in the miso paste and a dash of white wine vinegar, then taste and season with salt and pepper
Place a large pan over a high heat and add the leeks with a splash of oil and pinch of salt. Cook for about 5 minutes, stirring to avoid any burning. Once starting to soften, scrape the leeks into a large bowl
Place the pan back over the heat and add the mushrooms with the thyme and a little more oil. Fry for 5 minutes until cooked through then add to the bowl with the leeks
Preheat an oven to 180°C/gas mark 4. Fold in the sauce then transfer the mixture to a pie dish. Cut out a pie lid from the puff pastry sheet to fit the size of the pie dish. Fork around the edge of the pastry for decoration then lay the pastry over the pie filling, tucking the pastry down the sides of the dish to get a good seal. Cut two small air holes in the top of the pie then brush with a little coconut oil. Place in the oven for 30–40 minutes until the pastry is nice and golden, then serve
First published in 2020
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