Many store-bought pie crusts are not vegan because they contain either butter or lard (animal fat) . However, there are more and more brands offering vegan pie crusts. Read the ingredients and search for ones without animal products. You can more easily find these at health food stores.

How to make a mushroom pie in OSRs?

To cook this dish, you will need a sulliuscep cap and pie shell (or pastry dough and pie dish). After combining the ingredients you can cook the pie using a range. The cooking level is 60, cooking experience is 200. Cook on a range (Use uncooked mushroom pie > range).

Why can't vegans eat peanut butter?

The bottom line. Most types of peanut butter are free of animal products and can be enjoyed as part of a vegan diet. However, some varieties are made in facilities that also process animal products or contain refined sugar that was produced using bone char or non-vegan ingredients like honey or fish oil .

What is surprisingly not vegan?

Beer and Wine Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

How long does mushroom pie last?

Leftover mushroom pot pie should be stored in an airtight container and can last for up to 5 days in the refrigerator . If you're hoping to freeze this mushroom pot pie, my recommendation would be to prepare the filling and freeze it separately from the puff pastry.

How to make a necklace of anguish?

Players can make one by enchanting a zenyte necklace with the Lvl-7 Enchant spell . This requires level 93 Magic, 20 soul runes, 20 blood runes, and 1 cosmic rune and grants 110 Magic experience. Players can attach an anguish ornament kit, obtained from master clue scrolls, to create a necklace of anguish (or).

How to make an amulet of fury?

The amulet of fury is one of the most powerful amulets available in Old School RuneScape, having equivalent offensive bonuses to the amulet of glory with superior defensive, strength, and prayer bonuses. It can be made by enchanting an onyx amulet using Lvl-6 Enchant, requiring a Magic level of 87 .

What brand of pie is vegan?

Freshly baked desserts are made easy with OG freezer brand Sara Lee . All fruit pies are vegan, so opt for a Dutch Apple, Lattice Peach, or Mince Pie.

Can vegans eat pie crust?

You can make a great vegan pie crust regardless of the kind of plant-based fat you have on hand . But it's important to use a recipe formulated for the kind of fat you'd like to use—otherwise, you'll need to adjust for the amount of water, which can be a tricky business for all but the most experienced bakers.

What desserts can vegans not eat?

Whether you follow a vegan diet or you're hosting guests who do, planning your meals can take a little extra work. Most desserts use at least one animal-derived ingredient—whether it's eggs, honey, milk chocolate, butter or other dairy products —which makes them a no-go for vegans and those on plant-based diets.

Why is apple pie not vegan?

Q: Are apple pies vegan? A: Most apple pies contain butter, milk and sometimes eggs , so are therefore not vegan.

Hearty Creamy Leek & Mushroom Pies - Mouthwatering Vegan Recipes™

Written by Miriam Published on October 24, 2012 in Other

Crisp on the outside, moist and delicious on the inside. These pies are going to be a staple this winter. Because they are so easy to make, and so delicious – and also because the requests at our table were so full of cheer and enthusiasm for making them again. So I am sharing with you a wondrous English-influenced pie (love the Brits for this), that is so mouthwatering that this winter is going to have to be full of such delights that, like the sun, warm the heart and bring both comfort and culinary satisfaction because they are so irresistible ! I won’t say more, other than go try them – if you want to be popular with family & friends.

Makes 4 portions

INGREDIENTS

500g puff pastry – I used 1½ sheets of Jus-Rol (which is vegan)

olive oil for frying

1 large leek, chopped into small pieces

1 clove garlic, finely chopped

20 mushrooms, washed and sliced

1 thick celery stick, chopped

1 cup cashew nuts – process with 2 cups water for some minutes in your liquidizer until it resembles single cream

1 Tbsp nutritional yeast

1 tsp vegetable stock powder or cube (such as Kallo)

salt to taste

optional secret ingredient : 2 vegan sausages, pre-grilled and sliced (I used Linda McCartney)

METHOD

First fry your leeks and celery in olive oil in a large saucepan for a couple of minutes or so, until slightly transparent.
Then stir in the mushrooms and garlic, and lower the heat. Keep an eye out for them by stirring every minute or so, until the mushrooms yield their juices.
Next, add the remaining ingredients, except for the cashew cream (and sausages, if you’re using them).
Make sure your veggies are totally cooked, then add your cream a little at a time.
Keep a low heat setting, allow the filling to thicken a little, and then add the remaining cream – again allowing it to simmer until it thickens.
Taste for salt, then allow your filling to cool down. Meanwhile go and roll out your dough on a clean surface.
For this you need either 4 small oven-proof dishes (each a single portion), or one medium sized dish if you are making it as one pie. Now grease your dish (or dishes), roll out your pastry, and place the pastry in them (leaving enough dough for the lids).
Lay your sausage slices at the bottom (if you’re using them), and, using a soup spoon, add in the filling on top, then cut the remaining dough to size to fit on top – any extra pastry can be put on the surface as a decoration. Then brush on some vegan milk of your choice.
Place in a preheated 350ºF (180ºC) oven until golden – for 20 minutes or so. Keep an eye on them – when they turn golden, they are ready.

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

Post Views: 5,173

72 Comments

Michael (from Facebook)
October 24, 2012 at 11:47 am

Shared on The Mushroom Channel and on my own Facebook Timeline! 🙂
These look totally delightful! Glad that there is a Vegan version of this kind of pie! 🙂
Jennajon
October 24, 2012 at 2:43 pm

Oh Miriam!
I have changed my cooking plans for today to make these…my mouth is watering just looking at the lovely pictures!
You are a queen! :*
Miriam
October 24, 2012 at 2:56 pm

Jenna Hi there and thanks so much for dropping by here with your comment, which, has put a huge smile on my face – so in return it is my deepest wish for the day that you enjoy and savour the taste of these little pies. Tip:- make sure the consistency of the creamy sauce is not too thick, and if you like pepper sprinkle some in it. I look forward to your feedback on this and best wishes your way !
Miriam
October 24, 2012 at 3:03 pm

Hi Michael, how kind of you to share. It is good to know that we have some amazing vegan pies to cook and share with others, especially as the season changes and gets colder. An ideal one for a winter treat, and easy to make once one purchases vegan puff pastry. Best to you as always Michael.
Rae
October 24, 2012 at 6:19 pm

You can replace the puff pastry with a layer of either mashed potatoes to make it “gluten free” or mashed sweet potatoes for “night-shade family free”
Miriam
October 24, 2012 at 9:12 pm

Hi there Rae, yes indeed it can topped with mashed potatoes for a gluten free version. Best wishes and hope you make and enjoy this too ! Cheers !
Pingback: fab. vegan recipe of the day: ‘ « world news for life
Colleen
October 25, 2012 at 6:48 am

I have recently adopted a vegetarian diet working towards total vegan and have been looking for some decent recipes. This looks absolutely delicious and will share it on my facebook. Looking forward to more of your recipes. Thank you
Miriam
October 25, 2012 at 10:58 am

Colleen Hi there and welcome here. Thanks for dropping by here with your comment. I hope you try out my recipes and please go to my category section on the right hand side of the homepage and look at my other recipes. I publish my new creations weekly so please keep tuned to my blog. Best wishes your way and I look forward to your comments and feedback on my blog !
Miriam
October 25, 2012 at 10:58 am

Thanks for the pingback.
Dee
October 25, 2012 at 6:14 pm

Hello Miriam
I just wanted to stop by an say how amazing I think your site is, I have made lots of your recipes and cant get enough of them, thank you so much !
Miriam
October 25, 2012 at 7:20 pm

Hi there Dee and thanks for dropping by here with your comment and feedback on my recipes – I am delighted that you like them so much ! Please drop by again with your comments/feedback. Meantime best wishes your way !
Laura Simpson
October 27, 2012 at 9:50 pm

I love your blog and am so excited to try some of these recipes. Thank you for sharing these great tips for a satisfying vegan lifestyle.
Miriam
October 28, 2012 at 11:19 am

Laura Hi there and welcome here. Thank you for your lovely comment and I do hope you enjoy making my recipes. Do please pop by again with your feedback. Best wishes your way in the meantime !
jane
October 28, 2012 at 2:57 pm

I just love your recipes!
Regards from Brazil,
Jane
Miriam
October 28, 2012 at 4:15 pm

Jane Hi there and thanks for your wonderful words to me ! Please re-visit us with your comments and feedback on my blog. Best wishes your way !
Penny
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October 28, 2012 at 7:27 pm

These look absolutely delicious! Thank you for the recipe. My family is going to LOVE these!
Miriam
October 28, 2012 at 9:26 pm

Let me know how it goes Penny – Enjoy !
Dee
October 29, 2012 at 11:10 am

Made this last night, amazing, just so yum. I added spinach as I had some that needed using up and unfortunately had to put some chicken in my ‘omg if I don’t eat meat I’ll die’ boyfriends pie and he loved it x going to use soy chick style pieces in his next time! Muchly thanks for this pie x x
Miriam
October 29, 2012 at 4:08 pm

Hi there Dee and many thanks for making the time to drop your comment here. I think that the soy chick style will work very well with this recipe – I am glad he enjoyed it. Another dish that’s very much ‘Man Food’ is my Stew like my mamma used to make on my home page – I have yet to meet a man who does not like this (I say this because many vegan’s partners who are not vegan and where presented with this just loved it). I look forward to your future comments on my blog and best wishes your way in the meantime !
chris
October 29, 2012 at 11:15 pm

Great recipe and really scrumtious – tried it on meat friends and loved it and wanted to know more about veganism!
Miriam
October 30, 2012 at 12:45 am

Hi there Chris, thanks for your feedback on this recipe – nothing is more rewarding than having non-vegan guests appreciate vegan food at it’s best and kudos to you for making and serving this Chris – I look forward to your future comments on my blog. Best wishes your way in the meantime.
Mia
November 1, 2012 at 4:24 pm

Amazing! Thank you so much for sharing. This recipe was even better than I imagined and am so keen to try other recipes you’ve shared. Much appreciated.
Miriam
November 1, 2012 at 11:44 pm

Mia Hi there and thanks for your comment. Am delighted that you have made and enjoyed this recipe and I very much look forward to your future comments on my blog ! Best wishes your way !
Maraika
November 5, 2012 at 8:32 am

Very nice flavour. I added a Portabella mushroom because I didn’t have enough of the white ones so the filling looked brownish rather than white. I also added spinach as I needed to harvest it from the garden and instead of sausage I added “not” chicken pieces to make it more hearty for a main meal. Adding all the extra seemed to make the sauce thicker but it was still Delicious.!! This is a keeper. Thank you.
Miriam
November 5, 2012 at 12:15 pm

Hi Maraika, thanks for dropping by here with your comment. I love the mixture of mushrooms – faux chicken or sausages are both excellent in this dish – all you will need next time is a little more cream in terms of quantity and it sounds perfect otherwise. Kudos to you for making this and am delighted it was greatly enjoyed. Best wishes your way & look forward to your future comments here.
Barbara
November 9, 2012 at 8:36 am

Hi Miriam, another one I have to try. Would you be able to freeze these at all?
Miriam
November 9, 2012 at 9:00 am

Barbara Hi there and thanks for dropping by here again. I haven’t tried freezing them as yet (freezer is so full most of the time that I cook to consume within 1-2 days generally speaking). I don’t see why not though – perhaps it pays you to make a small batch, they keep well in the fridge for 2-3 days and freeze a couple, and see how they do for future reference. If you do this, let me know how it goes as and when. Best wishes your way in the meantime !
Claire Wilson
November 9, 2012 at 9:19 am

This looks fantastic and perfect for a winter meal. I have an allergy to nuts and so cannot make the cashew cream. Do you have any other suggestions for a substitute? I do have vegan sour cream and was wondering if that would work. Or perhaps soy or rice milk made into a white sauce?
Miriam
November 9, 2012 at 1:11 pm

Claire Hi there and thanks for your comment. I think that soya cream would be ideal in this instance as it has to be a creamy filling. Let me know how it goes and best your way in the meantime.
Alina
November 11, 2012 at 11:40 am

Dear Miriam,
I tried it, a couple of weeks ago for the first time, when I had guests over the house!
I have to say here that none of my guests were Vegan. Actually when I told them about Veganism initially they thought I was converting into some kind of new religion LOL. So I have to say that it was a HUGE HIT!!!!
They loved it so much that they asked me to do it again so I did it. Only that the second time I did much more because the first time they were complaining that wasn’t enough!And imagine that I always cook in big portions 🙂
AMAZING with just one word described!!!!
Thank you Miriam 🙂
Miriam
November 11, 2012 at 3:01 pm

Alina Hi there and welcome here. What a success story and a huge KUDOS goes to you for preparing this and presenting it to non-vegans who loved it as much as many others have – that is awesome. I do hope you try out my other recipes, stews and soups and desserts. Would love to have your feedback as and when. Many people here have non-vegan friends and family and all of them are surprised and delighted with the results. Let’s face it, the biggest feel good factor and compliment for any vegan is when presenting to non-vegans (friends and/or family) receive great compliments and are left with many empty plates. I look forward to your future comments here and best wishes your way in the meantime !
Tracy Lynn Phipps
November 13, 2012 at 3:39 am

I made the recipe tonight, even my picky 12 year old had seconds. I could not find the Jus-Rol in a store, so I made my own puff pastry dough(used Earth Balance), made the recipe a bit more time consuming, but worth it. I think I would add more leek next time, and may try fresh mushrooms in pieces or chopped rather than sliced. A new favorite, super yummy delicious. Seems like an easy dish to transport, I may take some minis to Thanksgiving. Thanks to you for sharing.
Miriam
November 13, 2012 at 10:47 am

Tracy Hi there and welcome here. Thanks for your feedback. If you are in the UK JustRol are there, if not I’m not sure what you may have available. Kudos to you for making your own pastry though – I am guessing you are in the States if you are using Earth Balance though. Glad you enjoyed it and a great idea to take a few minis with you. I have also posted up a Thanksgiving Stew (Gardein have fake chicken pieces) very easy to make and hope you try it at some point. Best to you in the meantime !
Raj
November 22, 2012 at 7:19 pm

OMG! Such a pity I am going out tonight! Definitely this is for dinner tomorrow. Can’t wait. All your recipes put a smile on my face – more so because I’ve only been a vegan for a month now and am totally hooked:-)
Miriam
See Also
Simple Sweetcorn Relish Recipe
November 24, 2012 at 10:45 am

Raj Hi there and welcome here. I hope you make these soon and come back with your feedback. Best wishes your way in the meantime Raj !
Kelly
November 27, 2012 at 7:37 am

My cashews didn’t cream. They went bitsy, though I soaked them 6 hours. Otherwise this turned out well and despite the ‘bits’ was yum.
Miriam
November 27, 2012 at 10:56 am

Kelly Hi there. It seems as though all you did was right – the only problem is the processing time to cream up any cashews – your machine must be strong enough for the task, otherwise you will get annoying bits left that where not processed well. I used a liquidizer. I hope you can sort this out as a good liquidizer (mine cost around 80 bucks or so) is one of the most prized kitchen utensils you can have in a vegan kitchen. You may want to shop around for a more powerful one than you already have. Best to you !
Kelly
November 29, 2012 at 10:26 pm

That’s great advice. The food processor I have is rather old and needs replacing. Maybe I should get a liquidizer instead. or as well?
Miriam
December 1, 2012 at 8:25 pm

Kelly my advise is to have both, but you needn’t buy them both in a day – buy the one, use it and that will give you time to make your mind up on the next appliance. Also we find that Amazon is a great source for reviews on these types of things, so if in doubt, google and you’re there. Hope you enjoy my recipes and come back with your feedback.
Mohamjip
December 22, 2012 at 6:21 pm

Thanks, Miriam; I look forward to making this for dinner tonight. For those in Canada, who are wondering about what puff pastries to buy which are vegan: Puff pastry is made with vegetable shortening in the layers. Tenderflake PP is vegan, there is no butter in the frozen PP at Sobey’s, Great Canadian Superstores or Metro. Hope that helps.
Miriam
December 22, 2012 at 6:47 pm

Hi there Moham and many thanks for dropping by here with your comment, and what a useful one too, for all those in Canada ! I have taken note of these brands and will have them on standby for those who ask on other posts too ! Do come back with your feedback on this and also may I add you to our new monthly newsletter the first of which is due out some weeks from now. 🙂
Diane Baxter-MacArthur
December 22, 2012 at 11:59 pm

Thanks for the tip Mohamjip and many thanks Miriam for the recipe. I shall have to try this as most of the ingredients in this recipe my husband would eat. I have him down to only eating fish now.
Diane
Miriam
December 23, 2012 at 10:11 am

You’re on the right track Diane ! Let me know how it goes as and when 🙂
Katarina
January 3, 2013 at 1:10 pm

This looks so nice that I’m about to make it for Xmass eve (we celebrate it on January 7th in Serbia)! I only have one question: should I fry the yeast with the vegies or add it into the cashew cream?
Miriam
January 3, 2013 at 1:59 pm

Katarina Hi there and welcome here. I think it’s best to add the nutritional yeast to the cashew cream ! Let me know how it goes and best wishes to you and your loved ones too ! Happy New Year !
Katarina
January 6, 2013 at 9:29 pm

I made it, they liked it, only I cut too small slices (because of everything else on the table) so the filling kinda leaked all around. But we ate it anyway. 🙂
Katarina
January 6, 2013 at 9:29 pm

Oh, and happy holidays to all!
Miriam
January 7, 2013 at 11:58 am

Katarina I am glad that you made and enjoyed it. I think that it’s possible the pies where a little too full to start with (nobody’s fault as this is also in part determined by the sizeof the oven serving dishes) and also the pies may have needed some holes pierced in them so the filling can breathe – just a couple of tips for next time. When things are good they always get eaten, but when they look good there’s that added bonus – hope this helps and Happy Holidays to you too 🙂
Miriam
January 7, 2013 at 11:58 am

To you too Katarina !
Katarina
January 9, 2013 at 4:48 pm

Tnx for the tips, I’ll try it all by the end of the month.
Miriam
January 9, 2013 at 5:29 pm

You’re welcome Katarina. 🙂
Kate
January 27, 2013 at 8:32 pm

This is DIVINE! thanks Miriam you are one talented chef. Mine didn’t look perfect – first time I’d ever done a pie (!) and the rolling out went a bit awry so I wouldn’t win any prizes on the presentation front but on the taste and health front I’d give it 11/10!!
Miriam
January 28, 2013 at 11:23 am

Kate Hi there. Thanks for dropping by here your comment. I am delighted that you have made these pies and even more so that they were totally enjoyed to the full ! The presentation isn’t the be all of it all Kate, and there is always room for improvement with hindsight if you know what I mean – it’s easier next time round if you’ve been there the 1st time. I very much look forward to your future comments on my blog and best wishes your way in the meantime !
Mille
March 10, 2013 at 4:46 pm

I make this as one large pie on a regular basis and everyone who tries it loves it. I’ve even been told it’s ‘the best pie ever.’ and this comes from an unshakable omnivore. I try to save some for my next day’s lunch but there’s never any left 🙂
Miriam
March 10, 2013 at 8:59 pm

Hi there Claire Mille and welcome here – I am delighted that you make this into a huge pie. A huge kudos goes to you for sharing it with others too, you I am sure give it the magic touch and the fact that there is never any left after you serve it for the next day speaks for itself. I am flattered by your compliment, thanks ! 🙂
Shirley
March 19, 2013 at 5:42 pm

Hi Miriam, these look delicious, I am going to try them tonight. Was just wondering, could I use alpro vegan single cream instead of the cashew cream?
Miriam
March 19, 2013 at 5:58 pm

Yes Shirley you sure can. Enjoy and let me know how it goes.
Tehmina
April 7, 2013 at 7:52 pm

I tried this last night, with Alpro Soya Single cream instead of cashew cream, and it was gorgeous. The mushrooms were nice and rich, the celery added a hint of pepperiness and the sauce was creamy! Sadly, I had no rolling pin, so the bottom layer of pastry came out a bit too thick, but other than that, it was great!
Miriam
April 7, 2013 at 9:29 pm

Thanks for your feedback on these pies Tehmina, that’s great – so glad you enjoyed them ! Alpro is great too. Cheers. 🙂
penni
May 25, 2013 at 1:05 pm

Made this delicious mushroom filling but put it in my famed baked potato recipe. Boil potatoes with their skin on until soft. Mix 1 teasp tumeric, mixed herbs, garlic salt, curry powder and some olive oil. Coat potatoes and bake until crisp. Everyone and their dog has asked me for this baked potato recipe – it’s delich.
Miriam
May 25, 2013 at 6:26 pm

Glad you enjoyed this filling in your wonderful potato Penni – sounds like a great marriage to me ! 🙂
Gelliescent Az
September 14, 2013 at 3:26 pm

This looks so delicious! Can’t wait to try it. You’re recipes are so creative and original. I never knew vegan could look so delectable.
Laura Harrison
September 14, 2013 at 7:17 pm

The weather has turned here in the UK. Thankyou – just what I was craving today!
Miriam
September 15, 2013 at 1:19 pm

Hope you enjoy this Laura – let me know how it goes and enjoy ! 🙂
Miriam
September 15, 2013 at 1:20 pm

Hi there Gelliescent – I hope you make and enjoy these pies as well as my other recipes. I look forward to your future comments on my blog ! 🙂
Sharon
September 17, 2013 at 3:39 am

Just becoming vegan so learning a lot, miss my creamy sauces, fantastic idea to use cashew, thanks
Miriam
September 17, 2013 at 6:38 am

Hi there Sharon and welcome here. Creamy soups are much missed by new vegans, but most of my soups (and some other dishes here) are creamy so I hope you make and enjoy them ! Enjoy and let me know how it goes as and when. 🙂
Anna
May 15, 2014 at 11:20 pm

Absolutely delicious! Will be made again! 🙂 Btw, do you have any suggestion for some kind of a kind of protein, I could add? If I added more water and lentils? Or butterbeans?
Miriam
May 16, 2014 at 2:54 pm

Anna Hi there, you have the cashew nuts which have some protein (around 17%) here is a little nutritional value about them :- The cashew nut, a popular treat found on grocery and health food store shelves across the world, is jam-packed with nutritional content. It packs 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese, which are utilized in holistic health solutions and healthy diets. Leeks also have around 10% protein, check this link out for more info http://www.highproteinfoods.net/vegetables/1288. Hope this helps – I wouldn’t add more myself as it will become heavy and stodgy and cause a great deal of extra flatulence and take away from the dish, which already has enough protein. Serve it with some steamed greens too if you wish. 🙂
Alan
December 28, 2014 at 10:10 pm

Didn’t have celery or leeks, but worked a treat with white cabbage (chopped finely). Great and fulfilling 🙂 Thanks Miriam!
Miriam
January 1, 2015 at 10:43 pm

So glad you made and enjoyed this Alan, cabbage I’m sure would have worked just fine. Hope you enjoy my other recipes from here too ! 🙂

About Me

Miriam Sorrell

Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .

NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen

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Hearty Creamy Leek & Mushroom Pies - Mouthwatering Vegan Recipes™ « Mouthwatering Vegan (2024)

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NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen

‘YASOU’ – A Magical Fusion of Greek & Middle Eastern Cuisine

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