Mushroom, Leek and Smoked Tofu Pot Pie with Chive Mash

Mushroom, Leek and Smoked Tofu Pot Pie with Chive Mash

This vegan mushroom and leek pie is deliciously comforting and easy to make, perfect as an evening dinner meal.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

Packed with smoked tofu, leeks and mushrooms, this is true comfort food in a dish.

What is a pot pie?

Unlike standard pies which have pastry on the bottom, sides and top to fully enclose the filling, pot pies are made in pie dishes or ramekins and just feature a pastry lid.

You still get all the warming filling and crunchy texture of the pastry top, but the reduced amount of pastry saves on calories and cost!

It’s also a much easier way to make pie if you’ve never made one before.

What is smoked tofu?

Tofu is a soft white substance which has been made from mashed soybeans.

Smoked tofu is often smoked using tea leaves which gives it a smoky flavour and often colours the outside of the tofu.

When used in a recipe like this, it adds extra layers of depth and flavour to the pie.

Total Time: 1 hour

Prep Time: 15 minutes

Cook Time: 45 minutes

Calories: 125

Servings: 4

Rating:  

Total Time: 1 hour

Calories: 125

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the pies
  • 0.5 0.5 large leeks, trimmed, washed and sliced
  • 0.25 0.25 tbsp non-dairy butter
  • 0.25 0.25 tbsp olive oil
  • 75 75 g mushrooms, soaked in boiling water
  • 0.75 0.75 cloves garlic, peeled and chopped
  • 0.5 0.5 tbsp plain flour
  • 37.5 37.5 g smoked tofu, finely diced
  • 30 30 ml soya cream
  • 100 100 ml hot vegetable stock
  • 0.25 0.25 tbsp fresh chives, chopped
  • 0.5 0.5 tbsp wholegrain mustard
  • 50 50 g sheet of ready-rolled dairy-free puff pastry
  • sea salt and black pepper, to taste
  • soya milk, for the pastry glaze

Method

  1. In a large frying pan, melt together the non-dairy butter and olive oil and add the leeks. Cook gently until softened but not browned before adding the mushrooms and a pinch of sea salt.
  2. Cook the mushrooms until lightly browned and most of the moisture has evaporated. Add the garlic and tofu to the pan and continue to cook, stirring frequently. Drain the mushrooms and add them to the pan. Reserve the soaking liquid.
  3. Stir in the flour and cook for 2 minutes before gradually stirring in the hot stock. Allow to bubble gently until the sauce has thickened.
  4. Add the soya cream, 4 tbsp of the mushroom liquid, mustard, chives and season generously.
  5. Preheat the oven to 180°C/350°F/Gas Mark 4. Unroll the pastry onto a floured surface and arrange four ramekins, upside down, on top. Cut around the ramekins with a sharp knife, leaving a 1cm border around the edges.
  6. Spoon the pie filling into each ramekin and place a pastry circle on top of each. Cut hearts or other shapes from the pastry trimmings and use these to decorate the tops.
  7. Brush the pastry with a little soya milk and place them in a roasting tin. Transfer to the oven and cook for 30 minutes or until golden.
  8. Place the potatoes in a large pan of salted water and bring to the boil. Cook until tender before draining well.
  9. Add the butter to the potatoes, along with the milk and some seasoning and mash well. Once smooth, stir through the chives and beat in the extra butter until smooth and fluffy.
  10. Serve the pies with the mash and some steamed green vegetables.

Each 100g serving provides:

7.5g Fat, 2.2g Saturates, 9.5g Carbohydrates, 1.0g Sugars, 4.1g Protein, 0.54g Salt

 

Hungry for more? Here are 21 easy vegan tofu recipe ideas that are anything but bland

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 70 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it