I recently discovered that the grocery store right near us sells vegan (notably dairy free) puff pastry. As a lover of pie, here's a leek, asparagus and mushroom pie - which I made without dairy, but you could easily include if you wished.
For the filling:
2 leeks (chopped into 1-2cm circles)
200g of asparagus (remove the woody parts then cut into halves)
3 garlic cloves (crushed)
a couple of sprigs of fresh rosemary and thyme
salt and pepper
For the white sauce:
2 tbsp flour
350ml of almond
oat or other alternative milk
For the pastry:
1 270g sheet of ready-made pastry
1 egg or some milk for brushing
Sauté the leeks and asparagus in olive oil with the crushed garlic cloves, for only a couple of minutes or until the leek just starts to soften.
Add the mushrooms (cutting the larger ones into smaller pieces), fresh mixed herbs (rosemary thyme), and season. Cover and cook for another 8 minutes.
Make a white sauce in a saucepan; mix the butter and flour into a paste at a low heat, add the milk and continue stirring until the sauce thickens.
Add in the vegetables and leave to cool down in the pan. Whilst you wait for this, preheat the oven to 200C.
Put your filling into a pie dish, top with the pastry and press the edges down with a fork, brush with egg or more milk, then criss-cross with a knife.
Cook for 25 minutes, serve with some lightly steamed or boiled veg & baby potatoes.