Vegan Classic Leek Pie
Discover the ultimate comfort food with this Vegan Classic Leek Pie—an irresistible plant-based twist on a beloved classic. Bursting with the subtle sweetness of caramelized leeks, this savory pie features a creamy filling made from silken tofu, nutritional yeast, and a hint of nutmeg for a luxurious, dairy-free richness. Nestled in a crispy vegan puff pastry crust, this hearty dish is perfect as a centerpiece for a cozy family dinner or a show-stopping addition to your brunch table. With its simple preparation, wholesome ingredients, and golden-brown finish, this leek pie will delight vegans and non-vegans alike. It's a deliciously satisfying recipe that proves comfort food can be both elegant and entirely plant-based! Keywords: Vegan Leek Pie, Dairy-Free Pie, Plant-Based Comfort Food.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
Add the sautéed leeks and garlic to the blender mixture, and pulse a few times to incorporate the leeks without completely pureeing them.
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.
Pour the leek and tofu mixture into the pastry-lined pie dish, spreading it out evenly.
Fold the excess pastry over the edge and crimp or trim as desired.
Bake in the preheated oven for 45 minutes, or until the pastry is golden brown and the filling is set.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.0 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1631 mg | 125% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1587 mg | 34% | |
*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.
