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leek recipe

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

Find More Recipes over on Instagram and TikTok

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