Vegan leek pie with sausage

I finally found a way to make a vegan pie that really tastes like the original! The secret is a combination of chickpea flour, kala namak, and nutritional yeast, which creates a rich, savory filling with an egg-like flavor. To keep things simple, I used circle shaped store-bought dough.

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Step 1

Pre-heat the oven to 200 degrees. Wash the leek and slice it into half-rings. Mix the chickpea flour with the water. Add the kala namak, nutritional yeast, and black pepper to taste. Stir in one-third of the curry powder and set aside for about 15 minutes. Heat the sunflower oil in a large skillet over medium heat. Add the remaining curry powder and cook briefly until fragrant. Then add the leek. Cook until all the moisture has evaporated. This takes about 10-15 min. Meanwhile, slice the sausage and rinse the raisins. Transfer the ready-made dough to a greased 26 cm springform pan. Remove the leek mixture from the heat and stir in the raisins and the chickpea flour mixture. Spoon the filling into the prepared pan and arrange the sausage slices on top, pressing them gently into the filling. Bake for 35–40 minutes, or until golden brown and set. Allow the pie to cool slightly before slicing. Enjoy!