| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 5g | 1g | 35g |
| sugars | fibre | protein | salt |
| 3g | 4g | 6g | 0.6g |
Why I Love Belgian Vegan Leeks and Potatoes
I can almost see the surprise on your faces as I introduce this wonderfully hearty Belgian recipe, Vegan Leeks and Potatoes, a far cry from my Montana highland culinary roots. It’s a warm, wholesome, and flavor-packed dish that champions two of the most humble yet delicious ingredients – leeks and potatoes. This is a brilliant creation for those seeking to infuse their vegan meals with a robust and satisfying edge. Crisp leeks and earthy potatoes meet in a medley that will leave you asking for seconds, and perhaps even thirds!
A Nod to Belgian Cuisine
Usually, my culinary muse is sparked by the bison burgers and juicy venison steaks that I grew up with. However, this Vegan Leeks and Potatoes recipe was inspired by the simplicity and depth of Belgian cuisine. Belgium is often known for its waffles and beer, but the culinary kings and queens out there know there’s so much more to it. I credit the conception of this recipe to Arabelle Meirlaen, a Belgian chef who shows a masterful understanding of simple ingredients in her dishes.
A Versatile Pairing
This Vegan Leeks and Potatoes recipe could stand proud on its own as a hearty main but is also versatile enough to be served as a side dish. It pairs beautifully with vegan dishes such as a crispy tofu steak, complementing the umami flavors just right. It also resembles a classic French dish, Potage Parmentier, a leek and potato soup that was a staple in my college days. This recipe, however, elevates those flavors with the addition of nutritional yeast and a luscious vegan cream base.
In the end, anytime I make this Vegan Leeks and Potatoes dish, I’m reminded of my journey from the ranches of Montana to the endless culinary landscapes that continually inspire me to explore new flavors. This recipe is indeed a testament to that exploration, and I hope it finds a place in your kitchens as it has in mine.
What You’ll Need
Method
Step One
Start by peeling and chopping the potatoes, then set them aside. Clean and slice the leeks. Also, mince the garlic cloves.
Step Two
Heat the olive oil in a large pot over medium heat. Then, add the minced garlic and leeks to the pot. Sauté them until they became tender and slightly golden.
Step Three
Add the chopped potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer until the potatoes are soft. This process should take about 20 minutes.
Step Four
While the potatoes are simmering, combine the soy cream and nutritional yeast in a small bowl. Once the potatoes are soft, add this creamy mixture to the pot and stir well to combine.
Step Five
Season the dish with salt and pepper to taste. Allow it to cook for a few more minutes so that the flavors can combine.
Step Six
Once the dish is cooked, remove it from the heat. Garnish it with fresh parsley before serving. Your vegan leeks and potatoes are now ready to be enjoyed.
