So here is the recipe:
Ingredients
- 2 medium leeks, trimmed, washed and sliced
- about 8 medium to large mushrooms (you could add more or less I just used up what I had left in the fridge.
- 25g non dairy butter
- 1/2 pack smoked tofu diced into about 1cm pieces
- 2 tablespoons flour
- I pack Sainsbury's lighter shortcrust pastry (sheet one-just happens to be vegan) or you can make your own
- Unsweetened soya milk (other non dairy milk would work too but steer away from sweetened ones or natural sweet ones like rice milk)
- garlic powder
- pepper
- nutritional yeast (I used about two tablespoons but you can use more or less)
Method
- Melt the butter in a large pan.
- Add the leeks and fry over a medium heat for a few minutes stirring occasionally.
- Add the mushrooms and continue to cook for a few minutes until the leeks are soft and mushrooms have released their liquid.
- When mushrooms and leeks have cooked to your liking then stir in the flour.
- Continue to cook for a minute to cook out the flour stirring so it doesn't burn.
- Start adding the milk a bit at a time. Let it thicken after each addition then add more if you want a thinner sauce. Continue until you have sauce of desired consistency.
- Stir in the smoked tofu cubes.
- Add pepper and garlic powder to your taste.
- Take off the heat and stir in the nutritional yeast.
- Allow to cool.
- Roll out the pastry a bit thinner than the sheet you get in the pack.
- Line your pie tin or whatever you are using-I used a casserole dish lid.
- When the filling has cooled add it into you dish then top with the rest of the pastry sealing the edges.
- Cook in oven at 180c for about 20 minutes until nicely golden brown.
- Serve. I served mine with mash and broccoli. I had leftovers the next day with salad and wedges..both worked well !
Enjoy!
Danielle x
