Vegan vegetable pie

Finely slice the leeks. In a large pan, melt the dairy-free spread over a low heat. Add the leeks, sliced mushrooms and thyme with a pinch of salt and cook very gently, stirring every so often, for 10 minutes. Add the garlic and cook for 5 minutes more, until the leeks have softened and are starting to colour. Stir in the flour and cook for a couple of minutes, then stir in the apple cider vinegar and cook for a minute more. Gradually add the vegan stock, a little at a time, stirring constantly, then add the dairy-free cream alternative, turn the heat up and bring to the boil, stirring. Simmer for a couple of minutes until you have a thickened sauce (you can chill or freeze at this stage).

Take off the heat; stir through the miso, herbs and your remaining vegan filling. Season, then set aside to cool to room temperature. You can cover and chill this for up to 3 days or freeze it for up to 6 weeks.

When ready to cook, preheat the oven to 200ºC, gas mark 6. Spoon the filling into a roughly 1.5-litre pie dish. Dust the worktop with flour, then unroll the pastry onto it, rolling it out a little widthways. Lightly brush the edge of the dish with a little aquafaba, then lay the pastry over the top. Press down the edges and trim. Crimp to seal. Use a small knife to make 2 little holes in the middle for steam to escape.

Brush the top of the pastry with aquafaba. If you like, reroll the pastry scraps to cut out decorations and arrange on top of the pie, brushing with aquafaba. Put the pie on a baking tray and bake for 40-45 minutes, until the filling is piping hot and the pastry risen and golden. Stand for 5 minutes, then serve.