This vegan spinach leek mushroom pie is loaded with fresh veggies, a creamy tofu “egg” filling and a flaky pie crust, making it the ultimate brunch or dinner recipe.
This isn’t just a regular spinach pie…it’s a super easy and simple to make pie for people who are as lazy as I am.
Vegan quiche sounds like it just can’t happen – but this amazing recipe is here to prove that wrong. It’s super easy to make…instead of using eggs, I just replaced them with silken tofu. And bada bing bada boom, an amazing, creamy spinach filled pie was created.
Because I’m basically a super lazy person, I use a storebought vegan frozen pie crust. But you can use any pie crust you like, and make your own if you prefer. Pie crust is one of those things that I usually think is too much trouble to make on my own. It’s time consuming to work over and build up the layers – and let’s face it, a super flaky pie crust is a must.
Plus, most storebought pie crusts are naturally vegan – they are made without animal fats and that just makes my life so much easier.
What’s great about this recipe:
- It’s so tasty, deliciously creamy and savory and super easy to make – especially if you opt for the storebought pie crust
- You can really use any kind of veggies you want – if you have any leftovers, chuck them in too. It’s so versatile
- Just as amazing cold – so make sure to eat any leftovers for lunch the next day
- It’s actually pretty healthy
So how is this pie made? It couldn’t be simpler:
Preheat oven to 425F.
Prick the bottom of the frozen pie crust and place a piece of foil on top to cover it. Top with dry beans or pie weights, and bake for 10-15 minutes.
While the pie crust bakes, heat a olive oil in a large pan over medium heat. Add the mushrooms and saute for 5 minutes or until they start to turn golden and the excess water has reduced.
Add in the frozen spinach, tomatoes and leeks and cook until they are soft and the leeks are tender.
Season with salt and pepper and set aside.
Next, add silken tofu to a food processor and mix together with olive oil, nutritional yeast and spices. Blend until everything is smooth and combined.
When the pie crust is ready, lower the oven temperature to 375F.
Take the pie crust out of the oven and remove the beans and tinfoil.
Mix together the cooked veggies with the tofu mixture and pour it into the pie. Top with a few slices of tomatoes and the shredded vegan cheese.
Bake the pie in the middle of the oven at 375F and bake for 30-40 minutes, or until it’s golden on top. If the crust starts to become too dark, cover the pie with aluminium foil.
Once baked, let the pie cool a little before cutting and serving.
It’s also great served cold.
Vegan Spinach Leek Mushroom Pie
Ingredients
- 1 9-inch Deep Dish Frozen Pie Crust
For Tofu "egg" the Filling
- 12 oz Silken Tofu
- 1 tbsp Olive Oil
- 3 tbsp Nutritional Yeast
- ¼ tsp Turmeric
- Pinch of salt
- Pinch of Pepper
- ¾ tsp Garlic Powder
- ½ tsp Onion Powder
Veggie Filling
- 1 cup Frozen Spinach
- 2 cups Mushrooms Sliced
- ½ cup Leeks Sliced
- 1 Tomato Sliced
- 5 tbsp Sundried Tomatoes Chopped
- 2 tbsp Olive Oil
- Pinch of salt
- Pinch of Pepper
- ½ cup Grated Vegan Cheese
Instructions
- Preheat oven to 425F.
- Prick the bottom of the frozen pie crust and place a piece of foil on top to cover it. Top with dry beans or pie weights, and bake for 10-15 minutes.
- While the pie crust bakes, heat a olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes or until they start to turn golden and the excess water has reduced. Add in the frozen spinach, tomatoes, sundried tomatoes and leeks and cook until they are soft and the leeks are tender. Season with salt and pepper and set aside.
- Next, add silken tofu to a food processor and mix together with olive oil, nutritional yeast and spices. Blend until everything is smooth and combined.
- When the pie crust is ready, lower the oven temperature to 375F.
- Take the pie crust out of the oven and remove the beans and tinfoil.
- Mix together the cooked veggies with the tofu mixture and pour it into the pie. Top with a few slices of tomatoes and the shredded vegan cheese. Bake the pie in the middle of the oven at 375F and bake for 30-40 minutes, or until it's golden on top. If the crust starts to become too dark, cover the pie with aluminium foil. Once baked, let the pie cool a little before cutting and serving. It's also great served cold.
