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leek recipe

Dinner Lunch & Light Bites Recipe

Pearl Barley and Leek Soup

pearl barley vegan soup with leeks

Pearl Barley & Leek Soup

Chunky vegan soup recipes are my favourite, this time I’ve used leeks, carrots and pearl barley to make a cheap but delicious soup. You only need a few key ingredients for this recipe.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Pearl Barley- I love this grain as it’s really filling, hearty and easy to cook. If you know you’re cooking this in the evening, you can soak the pearl barley for a few hours before to cut down the cooking time.

Leeks- I’ve kept them nice and chunky for this recipe so when cooking they still have a delicious crisp bite to them. Don’t forget to use those leafy green ends, this part of the vegetable gets thrown away when it retains so much flavour and texture!

Carrots- A great base to vegetable soup is the humble carrot, either finely dice or leave chunky for this recipe.

Garlic- I love adding garlic to vegan soups as it gives a beautiful base flavour. Add how ever many you’re comfortable with but for this one I’ve opted for three cloves.


pearl barley and leek soup

pearl barley vegan soup with leeks

Pearl Barley and Leek Soup

A simple soup recipe making use of the hearty pearl barley grain to make a chunky vegetable soup. Another recipe with British Leeks to show the versatility of this vegetable.
Prep Time 15 mins
Cook Time 35 mins
Servings 4 people

Ingredients
  

  • 1 leek green ends included
  • 1 white onion finely diced
  • 1 carrot diced
  • 1 tbsp vegan butter
  • 3 large cloves garlic
  • 150 g pearl barley
  • 1 l stock water and stock cube
  • 1 tsp dried sage and thyme
  • Large pinch of salt & pepper
  • Top with fresh parsley and a drizzle of extra virgin olive oil

Instructions
 

  • Start by chopping the carrot, leek and onion, sweat off in a large pot with the vegan butter for around 3 minutes before adding the minced garlic
  • Rinse the pearl barley then add to the pot, add the veg stock and dried herbs and leave to simmer for around 35 minutes (or until the pearl barley is cooked)
  • Season generously with salt and pepper and serve with the fresh parsley and extra virgin olive oil

If you like this recipe why not try my creamy leek soup recipe

leek mushroom rice soup

Dinner Recipe

Pea and Leek Linguini

pea and leek linguini recipe

Spring time Pea and Leek Linguini Recipe

Perfect for a week night recipe, this leek loaded creamy linguini is ready in just 15 minutes. Be sure to load up the leeks, garlic and peas in this recipe for a good dose of veg.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Leeks-I’ve chosen leeks for the bulk of this recipe as they work so beautifully with the cream. Be sure to sweat them down with the garlic before adding the cream to get rid of the harsh flavour of the two.

Garlic- What better ingredient in a pasta dish than garlic? I’ve opted for two large cloves but feel free to make that just one clove if you’re not too keen on the flavour.

Vegan Cream- This is easy to find in supermarkets now which is great, I’ve opted for a single cream.

Linguini- If you don’t have linguini simply swap for spaghetti. Be sure to save a mug full of the pasta water to add to the creamy leeks as this helps thicken the sauce and give it a gorgeous shine.


pea and leek linguini

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pea and leek linguini recipe

Leek & Pea Linguini

An easy 15 minute pea and leek linguini recipe making the best of British Leeks. Simple week night pasta recipe that's simple to whip together in no time.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 1 large leek leafy green ends and all
  • 3 cloves garlic
  • 250 ml vegan cream
  • Large pinch salt
  • 1/2 tsp cracked black pepper
  • 100 g frozen or fresh peas
  • 2 servings of spaghetti or linguini
  • Squeeze fresh lemon

Instructions
 

  • Start by chopping the chunky end of the leek into dice, then finely slice the leafy green ends, pop in a large pan with a drizzle of olive oil and the minced garlic
  • In a separate pot add the spaghetti or linguini with boiling water and a large pinch of salt, bring to boil for around 12 minutes
  • Sauté off the leeks and garlic for around 5 minutes before adding the cream, squeeze of lemon juice, salt and pepper and bring to a low simmer for around 10 minutes
  • Save the a ladle full of pasta water and add to the pot with the cream and leeks, then pour in the frozen peas for the final 2 minutes
  • Add in the cooked spaghetti / linguini and serve with a last pinch of salt and pepper to each dish

If you like this recipe why not try my Vegan Chicken and Leek Pie

Vegan chicken and leek pie

Dinner Recipe

Leek, Mushroom and Rice Creamy Soup

leek mushroom rice soup

Leek, Mushroom and Rice Creamy Soup

A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It’s vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free, this recipe is easy to make, perfect for batch cooking and can easily be chopped and changed to fit with what you have in your fridge.

Made in partnership with the British Leek Grower’s Association

 

What’s in the recipe?

Leeks- Partnering up with the British Leek Growers’ Association, I’m creating a range of recipes that make the most of this humble vegetable. I’ve used two in this recipe, one finely chopped and one chopped into thick dice. This offers a range of texture within the soup.

Mushrooms- You can use whatever mushrooms you have at hand, for this recipe I used chestnut mushrooms.

Vegan Cream- This is pretty easy to find in the supermarkets now, which is really handy. I’ve opted for a single cream.

Rice and Quinoa- I’ve used a microwavable pouch of rice and quinoa to add a bit of bulk to this soup / stew. Choosing a microwavable pouch helps keep timing low, but you can use a precooked rice if you prefer.

 

leek mushroom rice soup


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leek mushroom rice soup

Leek, Mushroom and Rice Creamy Soup

A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It's vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free too.
Prep Time 10 mins
Cook Time 18 mins
Servings 4 people

Ingredients
  

  • 1 tbsp plant based butter
  • 2 leeks one finely chopped, one diced
  • 3 shallots finely chopped
  • 4 cloves garlic minced
  • 250 g mushrooms roughly chopped
  • 1 red pepper bite size pieces
  • 2 stick celery finely chopped
  • 200 g pouch rice and quinoa mix
  • 250 ml plant based single cream
  • 700 ml boiling water mixed with stock cube
  • 1 tsp dried sage
  • 1 tbsp smoked paprika
  • 1 tsp tamari optional
  • Salt and pepper to taste

Instructions
 

  • Start by prepping and chopping the vegetables
  • Heat the butter in a large pot, add in the celery, leeks and shallots and fry for around 5 minutes before adding in the garlic, pepper and mushrooms
  • Once they have been frying for a further 5-8 minutes add the tamari, smoked paprika and sage, pop the kettle onto boil and mix the boiling water with the stock cube
  • Pour in the stock, vegan cream and season generously with salt and pepper, pop the lid on and leave to simmer on a low heat for around 10 minutes
  • Taste test adding a little more seasoning or spices to the pot if needed, then microwave the pouch of rice and quinoa, add to the soup and stir together
  • Taste test one last time and serve up with a garnish of your favourite fresh herbs.

If you like this recipe, why not try my Curried Lentil and Leek Soup.

curried lentil and leek soup

curried lentil and leek soup vegan recipe lucy and lentils

Dinner Lunch & Light Bites Recipe

Leek, Tofu & Harissa Frittata

vegan leek and tofu frittata

Vegan Frittata with Leeks, Tofu and Harissa

A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch. Stuck for lunch ideas? Why not try this plant based take on a frittata which can easily be adapted to fir with what’s in your fridge.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Tofu- To make the ‘frittata’ base I’ve used tofu, I opted for a firm tofu but a silken will also work it’ll just be slightly thinner in texture.

Leeks- Now this wouldn’t be a recipe for British Leeks without them, this time I’ve opted for dicing them into rings so that when they fry and grill under the heat they almost caramelise in the flavours.

Harissa- You can use store bought or home made harissa for this recipe, but it’s definitely needed. It gives spice, depth of flavour and works beautifully with the ingredients in the frittata filling.

Spices- To give the tofu flavour you will need to add spices and herbs such as garlic, mustard, pepper, smoked paprika and more. This gives depth of flavour to the recipe.

vegan frittata recipe


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vegan leek and tofu frittata

Leek, Tofu & Harissa Frittata

A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch.
Prep Time 10 mins
Cook Time 25 mins
Servings 4 people

Ingredients
  

  • 1 courgette finely diced
  • 1 large leek green ends too diced
  • 1 small red onion finely diced
  • 1 red pepper finely diced
  • 2 large cloves garlic minced

Frittata:

  • 1 block of tofu 280-340g
  • 2 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 2 tbsp nutritional yeast optional
  • Salt and pepper to taste
  • 1/2 tsp Smoked paprika garlic powder & turmeric
  • 160 ml oat milk

Serve with:

  • 1 tbsp harissa paste per serving
  • 1/2 avocado sliced
  • Fresh herbs such as dill or parsley

Instructions
 

  • Finely diced courgette leek, red onion, red pepper and garlic, add to a frying pan with a drizzle of olive oil and fry for five minutes
  • Meanwhile add all of the frittata ingredients to a food processor and blitz until smooth, the texture wants to be runny but not
  • When the consistency is slightly runny, add to the pan with the vegetables and cook for around 8 minutes on a medium heat
  • Transfer into a preheated oven (180°c fan) and bake for a further 12-15 minutes or until the top is golden
  • Serve up with harissa, fresh herbs and enjoy!

Want more leek recipes? Why not try my Leek, Orzo & Dill Soup

leek orzo dill soup vegan

Dinner Lunch & Light Bites Recipe

Gnocchi, Leek and Butternut Bake

Gnocchi, Leek and Butternut Bake

Gnocchi, Leek and Butternut Squash Baked Dish

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.

This recipe is created in partnership with the British Leek Growers’ Association.

What’s in the recipe?

Leeks- I think leeks work brilliantly in this recipe as they work with the cream to give a delicious flavour.

Butternut- Due to the season, I’ve used butternut however any squash will work for this recipe.

Gnocchi- Dried gnocchi will work a little better for this recipe as it won’t overcook. When you use fresh, you can just add it straight to the baking dish. Just swap the starchy water for water in that step of the process.

Seeds- The key to this recipe is adding a delicious topping. Nutritional yeast will also work, vegan parmesan or any kind of toasted nuts.

gnochi leek and butternut bake

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Gnocchi, Leek and Butternut Bake

Gnocchi, Leek and Butternut Bake

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.
Prep Time 5 mins
Cook Time 40 mins
Servings 2 people

Ingredients
  

  • 450 g gnocchi
  • ½ tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tbsp plain flour
  • 1 heaped tbsp butter vegan
  • A pinch of parmesan vegan
  • For roasting
  • ½ butternut squash diced
  • 1 leek diced
  • 3 fresh sage leaves roughly chopped
  • 1 tbsp olive oil
  • Salt & pepper to season
  • 2 tbsp sunflower seeds
  • 1 tsp fried parsley

Instructions
 

  • Preheat the oven to 200°C.
  • Chop the butternut and leek into 3cm thick pieces, add to a roasting tray with the olive oil, chopped sage leaves, salt and pepper. Toss together then roast for 35 minutes.
  • Prep the gnocchi by adding to a pot of boiling salted water and boil for 2 minutes or until the gnocchi floats to the surface. Be sure not to overcook it.
  • Drain off the gnocchi leaving a ladleful of water in the pot (around 250ml) and put the cooked gnocchi in a bowl to the side.
  • Add the butter, dijon mustard, garlic powder and flour to the pot of gnocchi water and whisk together until smooth. Then add the gnocchi back in and stir in the sauce.
  • Once the leek and butternut is baked add the pot of gnocchi and sauce to the baking dish, stir together. Generously season with salt and pepper. Sprinkle over the sunflower seeds and dried parsley then return to the oven for around 10 minutes to finish baking.
  • Stir just before serving and garnish with more cracked black pepper. If you like, add a sprinkling of parmesan (dairy or vegan) to each bowl, to finish.

Notes

You can use dried gnocchi for this recipe. It will work slightly better as fresh gnocchi can go a little mushy when overcooked.

If you like this recipe why not try my Leek and Pumpkin Risotto

pumpkin and leek risotto vegan

Dinner Recipe

Winter Veg Stew with Harissa

winter veg stew with harissa vegan recipe

Winter Veg Stew with Harissa

I have another plant based leek based recipe, this time in the form of a tasty winter veg stew with harissa (with a cheat home made harissa recipe in my notes section). I’m working with the British Leek Growers’ Association to create a list of delicious recipes starring the humble veg that is leeks.

It’s full of flavour and perfect for the winter period with a side of some freshly toasted bread on the side.

What’s in the recipe?

Leeks- making the most of leeks being in season I’ve swapped onions for leeks in this recipe, chopping them fine and small.

Passata- To make the main body of the winter stew and to make it speedy I’ve used a passata for the recipe. You can swap for fresh tomatoes and mash down if you have plenty to use.

Harissa – This is such a brilliant ingredient to have in your cupboards for instant flavour. I actually have a cheats home made version in my notes below if you don’t have any to hand.

Potatoes- I wanted this to be a delicious pot of carbs and comfort so have opted for potatoes as the main bulk of this winter stew.

winter veg stew with harissa

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winter veg stew with harissa vegan recipe

Hearty Winter Veg & Harissa Stew

A heart winter veg and harissa stew, plant based and delicious making the most of leeks now that they're in season. Easy with just a few key ingredients this can be batch cooked for the week.
Prep Time 10 mins
Cook Time 30 mins
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 4 large cloves garlic minced
  • 1 leek diced
  • 2 baking potatoes / 4 jersey potatoes 3cm chunks
  • 1 red pepper 3cm chunks
  • 1 tbsp tomato purée with splash water
  • 300 ml passata
  • 800 ml boiling water + stock cube
  • 1 heaped tbsp harissa paste
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tsp sage

Instructions
 

  • Start by frying off the chopped leek in the olive oil, fry for a few minutes before adding the garlic and chopped peppers
  • Add in the chopped potato and add the herbs and spices, the tomato purée and a dash of water and allow to cook on a high heat for a further 3 minutes
  • Add the vegetable stock, passata and harissa and pop a lid on, leave to bubble away for around 25 minutes
  • Season again, add a little more water if needed, taste test adding more harissa if needed for spice
  • Serve up and garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant based creme fraiche or cream

Notes

Homemade cheat ‘harissa’
1 roasted pepper (antipasti jar)
1 small clove garlic
1 tbsp smoked paprika
1/2 tap cumin
100g vine tomatoes
1/2 cup olive oil
Large pinch salt
1 tsp coriander seeds
Method:
Simply blend all of the ingredients together and mix 2-3 tbsp into the stew

I have loads of delicious leek based recipes, so why not try my Curried Lentil and Leek Soup

curried lentil and leek soup

Dinner Recipe

Curried Lentil and Leek Soup

curried lentil and leek soup

Plant Based Lentil and Leek Curried Soup

Curried soups are my favourite and this time we’re making a speedy lentil soup using leeks instead of onions. I’m working with the British Leek Growers’ Association to create a series of leek recipe to show off how versatile they are, so here is another delicious recipe for the collection.

What’s in the recipe?

Lentils- I’ve used a pack of precooked lentil for this recipe to keep the time extra quick for a speedy dinner, however I have cooking instructions for if you’re using dried red split lentils below in the notes section.

Leeks- Again, celebrating them being in season, I’ve swapped onions for leeks in this recipe.

Coconut Milk- To make this delicious and rich I’ve used full fat coconut milk for the recipe

Spices- Using a mixture of spices such as turmeric, cumin, paprika gives a rich flavour. You can use whatever you have at hand whether thats a garam masala spice mix or just a regular curry powder mix. Be sure to taste test, adding a little more if needed.


curried leek and lentil soup vegan

Simple swaps and changes:

Don’t have pre-cooked lentils? Don’t worry, I have some cooking instructions for red split lentils. The trick is to get them soaking in a pan of water before prepping any veg! That way by the time it comes to adding them to the pot they’ll have softened.

Want to add more veg? Please do! Why not try adding chopped courgette, peppers and carrot to this recipe to get a load of veg into your diet. Simple fry off the finely chopped veggies at the start with the leeks and garlic process.


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curried lentil and leek soup

Curried Lentil and Leek Soup

A hearty lentil and leek curried soup recipe, plant based and easy to make. Using pre cooked lentils to keep the cooking time short, you can make this in less than 25 minutes from start to finish.
Prep Time 10 mins
Cook Time 27 mins
Servings 4 people

Ingredients
  

  • 200 g pack precooked lentils substitute for 150g uncooked red split lentils
  • 1 large leek base and green end, finely diced
  • 4 large cloves garlic finely chopped
  • Large thumb sized piece of ginger finely chopped
  • 1 green or red chilli finely chopped
  • 400 g tin of chickpeas 240 drained
  • 400 ml full fat coconut milk
  • 550 ml veg stock water and a stock cube
  • Spices:
  • 1 tsp paprika smoked or hot
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp curry powder optional

Instructions
 

  • Start by finely chopping the leeks, chilli and ginger then add to a large pot with 1 tbsp of plant based butter or olive oil, fry on a medium heat for around 6 minutes
  • Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices
  • Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk
  • Leave on a low- medium heat (you don’t want the coconut milk to bubble) taste testing along the way, season with salt and pepper
  • When it’s seasoned to preference, serve up and serve with fresh coriander, chilli flakes, pepper and a tsp of the coconut cream from the tin

Notes

UNCOOKED LENTILS COOKING INSTRUCTIONS:
-If you’re using dried lentils, add them to a pot of water, soak for around 15-20 minutes, drain then wash again before adding to the soup
-Add another 300-400ml vegetable stock as the uncooked lentils will still absorb water

As the current ambassador for the British leek growers’ association I have a whole list of delicious leek based recipes to try out.

Why not try my Roasted Butternut and Leek Risotto

pumpkin and leek risotto vegan

curried leek and lentil soup

Dinner Recipe

Cottage Pie with Leek & Cauliflower Cheese

vegan cottage pie cauliflower cheese

Plant Based Cottage Pie with Leek & Cauliflower Cheese

I’ve got another seasonal recipe with the British Leek Growers’ Association. This time we have a delicious plant based cottage pie but with a leek and cauliflower cheese topping instead of mashed potato. It’s hearty comfort food and perfect for batch cooking for the week.

What’s in the recipe?

Leeks- When they’re in season they are so versatile. This time I’ve added them with the cauliflower to make a delicious topping.

Cauliflower- To make the topping I’ve gone for a creamy alternative to the usual mashed potato.

Vegan Cheese- I use Violife for this recipe as it melts really well. You can use your favourite vegan cheese for this.

Dried Herbs- My favourite dried herbs to use for the Shepard’s pie is sag and thyme.

Mushrooms- For the bulk of the base I’ve used mushrooms. I’d recommend using a mix of mushrooms for a variety of flavour and texture.

 

 

vegan cottage pie leek and cauliflower cheese

Why Cauliflower Cheese Topping?

I wanted to do a twist on the classic Cottage Pie but this time with another classic British meal – cauliflower cheese. It’s delicious, hearty and creamy, so perfect to go with the mushroom base underneath.


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vegan cottage pie cauliflower cheese

Cottage Pie with Leek & Cauliflower Cheese

A hearty plant based cottage pie with a leek and cauliflower cheese topping. Delicious, comfort food perfect for the colder months and when leeks are in season. I've tried to make this recipe as simple as possible with just a few key steps.
Prep Time 5 mins
Cook Time 45 mins
Servings 2 people

Ingredients
  

  • 1 tsp olive oil
  • 2 carrots finely diced
  • 1 red onion finely diced
  • 1 red pepper finely chopped
  • 350 g mushrooms finely chopped
  • 3 cloves garlic minced
  • 4 tbsp tomato purée + 150ml water
  • 1 tsp tamari sub for soy sauce or Worcestershire sauce
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • Leek & Cauliflower cheese topping:
  • 1 small head cauliflower into florets
  • 1 leek diced
  • 2 tbsp vegan butter
  • 200 ml oat/ almond milk
  • 100 g vegan grated cheese
  • 1 heaped tbsp cornflour

Instructions
 

  • Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes
  • Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes
  • In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes
  • Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through
  • Preheat the oven to 180°C, pour the pan full of veggies to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes
  • Serve with steamed greens and enjoy

I have a range of recipes with leeks (as ambassador of the British Leek Growers’ Association), so why not try my delicious Fiery Leek and Crispy Tofu Stir Fry

leek and tofu stir fry vegan recipe

Dinner Recipe

Roasted Pumpkin and Leek Risotto

pumpkin and leek risotto vegan

Roasted Pumpkin and Leek Risotto

This risotto recipe stars roasted pumpkin and leeks to make a delicious bowl of comfort food with loads of flavour and brilliant for autumn cooking. I’m working with the British Leek Growers’ Association to create a handful of recipes focusing on the versatility of leeks in every day cooking.

What’s in this recipe?

Leeks- Swapping onions for leeks in this recipe as they give a delicious sweet flavour that works with the pumpkin. I’ve chopped them really finely for this recipe to sweat down in a pot at the start of the recipe.

Pumpkin- It’s autumn when I’m writing up this recipe and millions of pumpkins are thrown in landfill every halloween. Make sure to use up your pumpkin in a tasty recipe such as this one. I’ve roasted the pumpkin as I think that it’s the best way to enjoy pumpkin as it caramelises whilst baking.

White wine- For a while I tried making risotto without wine and have come to the conclusion it just doesn’t work without it! You don’t have to use anything fancy, but it definitely helps with the recipe to include it.

Arborio – For a good risotto you want the correct rice. Using arborio will give you a creamy risotto as it has a higher starch content. You want to add the stock a little at a time as it likes to absorb slowly.

pumpkin and leek risotto vegan

Cooking tips:

Add the stock slowly: Risotto rice (arborio) loves to absorb liquid slowly. A good tip is to add around 250ml of the stock at a time until it has absorbed it, then add the next ladle full.

Roast the squash– I like roasting the pumpkin as it gives a delicious caramel like flavour to it. You can cube it into small pieces and simply add it to the risotto along with the leeks, however I love to add it in at the end once roasted.

Sweat off the leeks- You can use butter or olive oil to sweat off the finely diced leeks depending on preference, if you put the lid on top of the pot it’ll help create steam to sweat them down.

Use those pumpkin or squash seeds- Don’t throw away the seeds from the pumpkin, simply remove the stringy bits of the pumpkin that holds it together, place on the tray with the pumpkin and roast for around 15 minutes

Top with fresh herbs and extra virgin olive oil- I love risottos when they have fragrant herbs and rich extra virgin olive oil on top of each serving.

pumpkin and leek risotto

pumpkin and leek risotto vegan

Roasted Pumpkin and Leek Risotto

A delicious risotto for autumn with pumpkins being full in season. Vegan friendly, comfort food and easy to make this recipe is perfect for batch cooking.
Prep Time 10 mins
Cook Time 32 mins
Servings 2 people

Ingredients
  

  • 1 small pumpkin cut into 3cm cubes
  • 1 tbsp olive oil
  • 1 tsp dried thyme and dried sage
  • Save the pumpkin seeds to roast
  • 2 leeks around 220g
  • 2 tbsp of butter vegan or dairy
  • 3 large cloves garlic minced
  • 1 tsp chopped fresh thyme
  • 120 g arborio rice
  • 250 ml white wine
  • 900 ml vegetable stock we use boiling water and stock cube
  • Generous pinch of salt and pepper to season
  • 1/2 lemon squeezed
  • fresh parsley

Instructions
 

  • Preheat the oven to 200°C
  • Chop the pumpkin, toss in the oil and herbs then roast on a tray for 40 minutes, turn over after around 30 minutes
  • Prep the ingredients for the risotto, then add the leeks to a large pot with the butter and sweat down for around 5 minutes
  • Add the minced garlic, continue to fry for two minutes before adding the arborio rice, fresh chopped thyme and toss until coated
  • Add the white wine and allow the rice to absorb, followed by adding a ladle full of the vegetable stock at a time until each bit has been absorbed by the rice, season generously with salt and pepper
  • For the final ten minutes of baking, add the pumpkin seeds to the tray of pumpkin and allow to roast
  • Once the rice has fully absorbed the stock add the roasted squash to the pot, squeeze in 1/2 lemon juice, season again to taste and serve up. Top with the toasted pumpkin seeds and chopped walnuts

If you like this recipe why not try my 15 minute Leek and Crispy Tofu Stir Fry

leek and tofu stir fry vegan recipe

Dinner Lunch & Light Bites Recipe

15 Minute Crispy Tofu and Leek Stir Fry

leek and tofu stir fry vegan recipe

Easy 15 Minute Stir Fry with Leek and Crispy Tofu

A speedy 15 minute vegan stir fry using Leeks, Tofu and Radishes. Full of crunch and texture this is really quick to make and so delicious. A perfect stir fry to make in the autumn and winter to make the most of those veggies.

This recipe is made in partnership with the British Leek Growers’ Association

What’s in the recipe?

Leeks- This time slicing them lengthways and thinly, they create a vegetable like noodle. They keep their crunch with this recipe, only being added to the wok for the final 3-4 minutes of cooking. Don’t be scared to use the full leek for this recipe, the dark green end gives a slightly different texture in this stir fry.

Tofu- My favourite thing to use in stir fry as it can cope with the high heat perfectly. Just an easy sauce to coat and flavour and you have a delicious form of protein in this dish.

Chilli- I used Thai chillies for this recipe however you can use whatever you. have at hand, depending on how spicy you like it.

Noodles- For this recipe I’ve chosen udon noodles that just need to be heated in boiling water for a few minutes before they’re cooked. You can swap this out for the instant ramen noodles if preferred. If you’re gluten free try using rice noodles or soba noodles.

vegan leek stir fry

Tips and Tricks

Timing – to be time efficient, prepping things like the boiling of the kettle for the noodles, getting the wok on a high heat, using a grater for the ginger and garlic will help speed things along.

High heat- Getting the wok to a nice high heat will help with the cooking time, you want to keep the food moving by stirring and tossing to ensure it doesn’t burn. Once you add the sauce to the pan with the veggies it’ll sear everything beautifully.

Don’t add the leeks and radish until the end- Don’t be tempted to throw everything in at the same time. We want the leeks and radishes to remain nice and crunchy, so by adding them towards the end of cooking it’ll help them stay delicious and fresh.

leek and tofu stir fry

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leek and tofu stir fry vegan recipe

15 Minute Crispy Tofu & Leek Stir Fry

A speedy 15 minute vegan stir fry using Leeks, Tofu and Radishes. Full of crunch and texture this is really quick to make and so delicious. A perfect stir fry to make in the autumn and winter to make the most of those veggies.
Prep Time 5 mins
Cook Time 8 mins
Servings 2 people

Ingredients
  

  • 1 leek sliced thinly lengthways
  • 1 thumb sized piece of ginger finely chopped
  • 3 cloves garlic finely chopped
  • 4 radishes thinly sliced
  • 1 red chilli thinly sliced
  • 1 green chilli thinly sliced
  • 1 lime
  • 200 g tofu 2cm cubed
  • 1 tbsp sesame seeds
  • 80 g udon noodles or wheat noodles
  • 2 tbsp sesame oil
  • 2 tbsp tamari sub for soy sauce
  • 1 tsp mirin
  • 1 tsp brown sugar

Instructions
 

  • Add 1 tbsp sesame oil to a wok, place on a high heat
  • Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu
  • In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of 1/2 lime and remaining sesame oil then add to the wok
  • Add the udon noodles to a pot of boiling water and simmer for five minutes
  • Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, 1/2 the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes
  • Garnish with 1/4 lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil

If you like this recipe why not try my Leek Twist Bread

leek and garlic twist bread lucy nd lentils vegan