Leek and Mushroom Pie with Kidney Bean Crust

Savor the comforting flavors of this wholesome Leek and Mushroom Pie with a unique Kidney Bean Crust—a plant-based twist on a classic favorite. This recipe combines silky leeks, earthy button mushrooms, and aromatic thyme in a rich, savory filling thickened with vegetable stock and cornstarch. Topping it off is a protein-packed crust made with mashed kidney beans, rolled oats, and a hint of nutritional yeast for a cheesy, umami kick. Not only is this pie entirely vegan and packed with nutrients, but it also boasts a tender yet hearty crust that bakes to golden perfection. Perfect for cozy dinners or a crowd-pleasing dish at your next gathering, this leek and mushroom pie is as nourishing as it is satisfying. Ready in just an hour, it's a delightful way to enjoy seasonal vegetables and plant-based goodness.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 3 medium leeks (white and light green parts only, sliced thinly)
• 3 cloves garlic cloves (minced)
• 300 grams button mushrooms (sliced)
• 1 teaspoon thyme (dried)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 250 milliliters vegetable stock
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 400 grams cooked kidney beans (drained and rinsed)
• 100 grams rolled oats
• 50 grams breadcrumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon paprika
• 60 milliliters unsweetened plant-based milk (e.g., almond, oat, or soy)

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the leeks and garlic, cooking for about 3-4 minutes until softened and fragrant.

Step 3

Stir in the mushrooms, thyme, salt, and pepper, and cook for an additional 5-7 minutes until the mushrooms are tender and most of the moisture has evaporated.

Step 4

Pour in the vegetable stock and bring the mixture to a gentle simmer. In a small bowl, mix the cornstarch with cold water to form a slurry, then stir it into the filling. Cook for 2-3 minutes until the mixture thickens. Remove from heat.

Step 5

In a food processor, combine the kidney beans, rolled oats, breadcrumbs, nutritional yeast, paprika, and plant-based milk. Blend until the mixture comes together into a thick, moldable dough.

Step 6

Transfer the leek and mushroom filling into an ovenproof pie dish, spreading it out evenly.

Step 7

Take the kidney bean dough and press it gently over the filling, spreading it out to cover the top. Use the back of a spoon to smooth the surface.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the crust is firm and slightly golden.

Step 9

Let the pie cool for 5 minutes before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1786.9g)

Amount per serving	% Daily Value*
Calories	1931.5

Total Fat 45.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3948.8mg	0%
Total Carbohydrate 314.5g	0%
Dietary Fiber 57.6g	0%
Total Sugars 35.5g
Protein 88.1g	0%

Vitamin D 55.4IU	0%
Calcium 656.5mg	0%
Iron 34.9mg	0%
Potassium 4739.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.2%

Protein: 17.5%

Carbs: 62.3%