Vegan Tofu & Leek Pie

Name: Vegan Tofu & Leek Pie
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 x 396g block Cauldron Authentic Tofu, drained; Olive oil; 3 garlic cloves, roughly chopped; 2 leeks, roughly chopped; 200g button mushrooms, halved; 2 tsp mixed herb blend; 1 puff pastry sheet (gluten-free); 1 tbsp vegan butter; 2 tbsp flour (gluten-free); 250ml vegan milk (1 cup); 1/4 tsp ground nutmeg (optional); Pinch salt & pepper

Ready-made puff pastry is almost always vegan (but do check). It’s the perfect way to top off this pleasure-packed Tofu & Leek Pie. This easy vegan recipe is loaded with all the good stuff and ready in 45 minutes.

Serves 4

45 mins

A little effort

Vegan

Gluten Free

Cauldron Authentic Tofu packaging with a green background

Made with our Authentic Plant-Based Tofu

High in protein

Vegan

High in calcium

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Method:

Drain the Cauldron Authentic Tofu and pre-heat your oven to 200^°C.
Roughly chop the leeks, mushrooms and garlic.
Heat a large pot with olive oil adding in the leeks, mushrooms, garlic, mixed herbs and fry together for 5 minutes.
Meanwhile to a small pot add the vegan butter over a low heat until it melts. Now whisk in the flour, milk, nutmeg, salt and pepper and lightly simmer until it thickens.
Whilst the sauce is thickening chop your drained tofu into chunks adding to the pot with the leeks and fry together for 5 minutes.
Pour the sauce into the tofu & leek mixture and stir until well combined.
Transfer the mix to a large baking dish, cover with the puff pastry and crimp the edges with a fork so it seals.
Bake at 200^°C for 25 minutes or until golden brown.

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