Leek, Carrot and Mushroom Creamy Bake (Vegan)

70 mins (prep 30, cooking 40)
16 ingredients
4 servings
This is a veganized adaptation of a recipe for a chicken pie in the Oct 2009 Sainsburys magazine. I ditched the pastry because I'm on a diet. I put oat dumplings on this for the last 30 minutes of the cooking time

Categories:  vegan , comfort-food , taste~mood , romantic , <-4-hours , vegetarian , time-to-make ,
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Serving Size (376.68 g)
Servings 4
Amount per Serving
Calories 312.95 Calories from Fat 186.75
% Daily Value *
Total Fat 20.75g 127.67%
Saturated Fat 7.47g 149.4%
Trans Fat 0.0g %
Cholesterol 28.5mg 38.0%
Sodium 170.82mg 28.47%
Total Carbohydrate 30.1g 40.13%
Dietary Fiber 4.54 g 72.62%
Sugars 9.82 g %
Protein 4.45g 35.62%
Vitamin A 14396.33IU% Vitamin C 13.52mg%
Calcium 113.6mg% Iron 2.22mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sliced mushrooms, minced garlic cloves, vegetable bouillon, boiling water, fresh tarragon, fresh parsley, salt and pepper