Three Easy Vegan Leek Recipes
Ingredients
- 1 leek
- 380g water
- 1 tablespoon miso
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- chili powder to taste (optional)
- 40g textured soy protein
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
Gratin components
- 3 potatoes
- 1 large leek
- 50g flour
- 50g margarine or oil
- 700ml plant-based milk
- 50g nutritional yeast
- salt to taste
- pepper to taste
- nutmeg to taste
- grated cheese substitute
Samosa filling and sauce
- 1 leek
- 1 can red beans
- 40g nuts
- cumin to taste
- smoked paprika to taste
- pepper to taste
- chili flakes to taste
- 1 tablespoon soy sauce
- water (for sauce)
- soy sauce (for sauce)
- sriracha (for sauce)
- ketchup (for sauce)
- maple syrup (for sauce)
- cornstarch (for thickening sauce)
Preparation
Cut the leek into sections and grill in a pan for the braised leeks recipe.
Mix water, miso, soy sauce, rice vinegar, and optional chili powder for the braised leeks sauce.
Add the sauce and textured soy protein to the leek, cook on low heat for ten minutes, then add maple syrup and cornstarch mixture to thicken.
Slice potatoes and bake them with oil at 200°C for 10 minutes for the gratin recipe.
Slice the leek and prepare a béchamel by mixing flour with margarine or oil, then add plant-based milk, nutritional yeast, salt, pepper, and nutmeg, whisking until thickened.
Combine the leek with the béchamel, pour over the potatoes, sprinkle with grated cheese substitute, and bake at 200°C for 25 minutes.
Cut the leek to separate leaves and blanch in water for the samosa triangles recipe.
Make the filling by mixing red beans, nuts, cumin, smoked paprika, pepper, chili flakes, and soy sauce.
Stuff the leek leaves with filling and fold into triangles.
Cook the triangles in an air fryer for 10 minutes or grill in a pan with oil.
Prepare a sauce by mixing water, soy sauce, sriracha, ketchup, and maple syrup, then thicken with cornstarch dissolved in water.
