Vegan Classic Leek Pie

Elevate your plant-based dining with this Vegan Classic Leek Pie, a savory masterpiece that’s perfect for weeknight dinners or special occasions. This recipe features tender sautéed leeks and garlic combined with a rich, creamy mixture of silken tofu, nutritional yeast, and a hint of nutmeg, all enveloped in a flaky vegan puff pastry. The easy-to-follow method includes a velvety filling blended to perfection and baked to golden-brown deliciousness. Ready in just over an hour, this leek pie is dairy-free, egg-free, and irresistibly satisfying. Serve warm alongside a crisp salad or roasted vegetables for a comforting, nutrient-packed meal that's sure to impress!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 medium leeks
• 2 tablespoons olive oil
• 2 cloves garlic cloves
• 1 package (14 oz/400g) silken tofu
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 2 tablespoons cornstarch
• 0.5 teaspoon nutmeg
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 1 sheet vegan puff pastry sheet

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Trim the dark green parts of the leeks and discard them. Slice the white and light green parts into thin rounds, then rinse them thoroughly under cold water to remove any grit.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the leeks and sauté for 10 minutes until they are tender and starting to caramelize. Add the minced garlic cloves and cook for another minute. Remove from heat and let cool slightly.

Step 4

In a blender or food processor, combine silken tofu, nutritional yeast, lemon juice, dijon mustard, cornstarch, nutmeg, black pepper, and salt. Blend until smooth and creamy.

Step 5

Add the sautéed leeks and garlic to the blender mixture, and pulse a few times to incorporate the leeks without completely pureeing them.

Step 6

Roll out the vegan puff pastry sheet on a lightly floured surface until it fits your pie dish, leaving a little overhang. Gently press the pastry into the dish.

Step 7

Pour the leek and tofu mixture into the pastry-lined pie dish, spreading it out evenly.

Step 8

Fold the excess pastry over the edge and crimp or trim as desired.

Step 9

Bake in the preheated oven for 45 minutes, or until the pastry is golden brown and the filling is set.

Step 10

Allow the pie to cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1068.2g)

Amount per serving	% Daily Value*
Calories	1905.9

Total Fat 110.0g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3407.5mg	0%
Total Carbohydrate 186.6g	0%
Dietary Fiber 15.2g	0%
Total Sugars 17.0g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 1631.4mg	0%
Iron 16.1mg	0%
Potassium 1586.8mg	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: 51.1%

Protein: 10.3%

Carbs: 38.6%