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.
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Recipe Information
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)
Instructions
Preheat your oven to 200°C (390°F).
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.
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.
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.
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.
Transfer the leek and mushroom filling into an ovenproof pie dish, spreading it out evenly.
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.
Bake in the preheated oven for 20-25 minutes, or until the crust is firm and slightly golden.
Let the pie cool for 5 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.7 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 149 mg | 11% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1102 mg | 23% | |
*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.
