Leeks, a sweet and subtle vegetable, are often overlooked in favor of more showy ingredients. But with their mild flavor and versatility, they’re a great addition to many dishes – especially when you’re cooking vegan! Whether you’re looking for a hearty soup, a flavorful stir-fry, or a satisfying side dish, leeks are the perfect ingredient to add some depth and complexity to your meals.
In this article, we’ll be exploring 20 delicious vegan leek recipes that are easy to make and sure to please even the most discerning palates. From comforting classics like creamy soups and roasted medleys, to international-inspired dishes like curries and stews, there’s something for everyone in our collection of vegan leek recipes.
Creamy Vegan Leek and Potato Soup
A comforting and flavorful soup that’s perfect for a chilly day, this creamy vegan leek and potato soup is a twist on the classic comfort food. With its rich and velvety texture, it’s sure to become a new favorite.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2 large potatoes, peeled and diced
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 2 tablespoons vegan butter or margarine
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion and leeks in vegan butter over medium heat until tender.
2. Add the diced potatoes, vegetable broth, non-dairy milk, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Roasted Vegan Leek and Carrot Medley
A flavorful and colorful medley of roasted leeks and carrots, perfect as a side dish or main course. This recipe brings out the natural sweetness of the vegetables with minimal added flavorings.
Ingredients:
– 2 large leeks, cleaned and sliced into 1-inch pieces
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: your choice of herbs (e.g., thyme, rosemary, or parsley)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss leeks and carrots with olive oil, salt, and pepper until evenly coated.
3. Spread the medley in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until the vegetables are tender and lightly caramelized, flipping them halfway through.
5. Remove from oven and sprinkle with your choice of herbs (if using).
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Vegan Leek and Mushroom Risotto
A creamy and comforting vegan risotto dish that combines the sweetness of leeks with the earthiness of mushrooms.
Ingredients:
– 1 large leek, cleaned and sliced into thin rounds
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup vegan white wine (optional)
– 2 teaspoons dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the leek and onion; cook until softened, about 5 minutes.
2. Add the mushrooms, garlic, and rice. Cook for 2-3 minutes, stirring constantly.
3. Add the broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
4. If using white wine, add it with the second batch of broth.
5. After 20-25 minutes of cooking, remove from heat. Stir in thyme, salt, and pepper. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Spicy Vegan Leek and Lentil Stew
This hearty stew combines the subtle sweetness of leeks with the earthy flavor of lentils, all wrapped up in a spicy and aromatic package. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 large onion, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 1 cup brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or red pepper flakes for added heat
Instructions:
1. In a large pot, sauté onion, leeks, and bell pepper in a little water until softened.
2. Add lentils, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 30-40 minutes or until lentils are tender.
5. Taste and adjust seasoning as needed.
Cooking Time: 35-45 minutes
Vegan Leek and Chickpea Curry
Vegan Leek and Chickpea Curry Recipe
Warm up with this aromatic and flavorful curry, perfect for a cozy night in or a casual gathering. This recipe combines the sweetness of leeks, the creaminess of coconut milk, and the nutty flavor of chickpeas.
Ingredients:
- 2 large leeks, cleaned and sliced
- 1 can chickpeas (14 oz), drained and rinsed
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can coconut milk (14 oz), full-fat
- Salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
Instructions:
- In a large pot, heat 2 tablespoons of oil over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes.
- Add the chopped onions, minced garlic, cumin, turmeric, paprika, and cayenne pepper (if using). Cook for an additional 3-4 minutes, stirring occasionally.
- Stir in the chickpeas, coconut milk, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes or until flavors have melded together.
- Serve hot, garnished with fresh cilantro leaves. Enjoy!
Cooking Time: Approximately 25-30 minutes
Garlicky Vegan Leek and Spinach Pasta
This recipe combines the natural sweetness of leeks with the earthiness of spinach, all wrapped up in a garlicky pasta dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 8 oz. vegan pasta
– 2 medium leeks, white and light green parts only, thinly sliced
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup nutritional yeast (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low. Add sliced leeks and cook, stirring occasionally, for 15-20 minutes or until tender and caramelized.
3. Add minced garlic to the skillet and cook for an additional 1-2 minutes.
4. Stir in fresh spinach leaves and cook until wilted.
5. Combine cooked pasta, garlicky leek mixture, and nutritional yeast (if using). Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Vegan Leek and Sweet Potato Gratin
Vegan Leek and Sweet Potato Gratin: A creamy, comforting side dish that’s perfect for any occasion. This recipe combines the natural sweetness of sweet potatoes with the savory flavor of caramelized leeks.
Ingredients:
– 2 large sweet potatoes, thinly sliced
– 2 medium leeks, white and light green parts only, thinly sliced
– 1/4 cup vegan cream (such as soy or almond milk)
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup breadcrumbs (gluten-free, if necessary)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté leeks in olive oil over medium heat until caramelized, about 20 minutes.
3. In a separate pot, boil sweet potatoes for 5-7 minutes, or until slightly tender.
4. In a greased 9×13-inch baking dish, create a layer of sweet potato slices.
5. Top with a layer of leeks, then drizzle with vegan cream and sprinkle with thyme, salt, and pepper.
6. Repeat layers one more time, finishing with a layer of sweet potatoes on top.
7. Sprinkle breadcrumbs over the sweet potatoes and bake for 30-40 minutes, or until golden brown.
Cooking Time: Approximately 1 hour
Zesty Vegan Leek and Quinoa Salad
Elevate your salad game with this vibrant and flavorful vegan quinoa dish, packed with sautéed leeks, crunchy veggies, and a tangy dressing.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 medium leeks, white and light green parts only, sliced into thin rings
– 2 tablespoons olive oil
– 1 small red bell pepper, seeded and chopped
– 1 small cucumber, peeled and thinly sliced
– 1/4 cup plain vegan yogurt
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add leeks and cook until caramelized, about 15-20 minutes.
4. Stir in bell pepper and cucumber. Cook for an additional 2-3 minutes.
5. In a small bowl, whisk together vegan yogurt, lemon juice, and apple cider vinegar.
6. Combine cooked quinoa with leek mixture and dressing. Season to taste with salt and pepper.
7. Garnish with fresh herbs, if desired.
Cooking Time: 30-40 minutes
Vegan Leek and Tofu Stir-Fry
This vegan stir-fry is a flavorful and nutritious meal that combines the sweetness of leeks with the savory taste of tofu. Perfect for a quick weeknight dinner, this recipe is easy to make and packed with plant-based goodness.
Ingredients:
– 1 large leek, cleaned and sliced
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the sliced leeks and cook until tender and slightly caramelized, about 5 minutes.
4. Add the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Stir to combine.
5. Return the tofu to the pan and stir-fry for an additional 1-2 minutes, until everything is well coated with the sauce.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Herbed Vegan Leek and White Bean Casserole
Elevate your comfort food game with this creamy, herb-infused casserole that’s perfect for a cozy night in. This vegan take on the classic white bean and leek dish is a flavorful and satisfying twist.
Ingredients:
– 2 large leeks, thinly sliced
– 1 can (15 oz) of cannellini beans, drained and rinsed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– 1/2 cup vegan cream (such as soy or almond-based)
– 1 cup breadcrumbs (gluten-free or regular)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté leeks and garlic in olive oil until tender.
3. Add beans, rosemary, thyme, salt, and pepper. Cook for an additional 2-3 minutes.
4. Transfer mixture to a 9×13 inch baking dish. Top with breadcrumbs and vegan cream.
5. Bake for 25-30 minutes or until casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Vegan Leek and Coconut Milk Chowder
A creamy and comforting chowder that’s perfect for a cozy evening, this Vegan Leek and Coconut Milk Chowder is made with tender leeks, aromatic spices, and the richness of coconut milk.
Ingredients:
– 2 medium leeks, cleaned and sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the leeks, onion, and garlic in a little water until tender.
2. Add cumin, smoked paprika, and diced tomatoes. Cook for 2 minutes.
3. Pour in coconut milk and vegetable broth. Bring to a simmer.
4. Reduce heat and let cook for 15-20 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25 minutes
Savory Vegan Leek and Barley Pilaf
This hearty pilaf combines the sweetness of caramelized leeks with the nutty flavor of barley, all in a savory and comforting dish perfect for any occasion.
Ingredients:
– 1 large onion, thinly sliced
– 2 medium leeks, white and light green parts only, thinly sliced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook until caramelized, about 5-7 minutes.
3. Add the sliced leeks to the skillet and cook until softened, about 5 minutes.
4. In a separate pot, bring the vegetable broth to a boil. Add the pearl barley and reduce heat to low. Simmer for 20-25 minutes or until the barley is tender.
5. Combine the cooked leek mixture with the cooked barley and season with salt, pepper, and thyme.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Vegan Leek and Cauliflower Bake
This recipe combines the sweetness of cauliflower with the pungency of leeks, all wrapped up in a flavorful vegan bake. Perfect as a side dish or main course, this hearty recipe is sure to please.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium leeks, thinly sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup vegan breadcrumbs (gluten-free)
– 1/4 cup nutritional yeast
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with olive oil, salt, and pepper.
3. Spread cauliflower on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a separate pan, sauté leeks, onion, and garlic until softened.
5. Combine roasted cauliflower, sautéed leek mixture, thyme, breadcrumbs, and nutritional yeast in a large bowl.
6. Transfer the mixture to a baking dish and bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Tangy Vegan Leek and Tomato Tart
A savory tart that combines the sweetness of leeks with the tanginess of tomatoes, all wrapped up in a flaky crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup vegan butter or margarine, chilled and cut into small pieces
– 1/2 cup nutritional yeast
– 1/2 cup chopped leeks (white and light green parts)
– 2 large tomatoes, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, nutritional yeast, and salt. Add vegan butter or margarine and use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
3. Roll out dough on a floured surface to about 1/8 inch thickness. Place in a 9-inch tart pan with removable bottom.
4. Arrange leeks and tomatoes in a spiral pattern, leaving a 1-inch border around edges. Drizzle with olive oil and season with salt and pepper.
5. Fold edges of crust up over filling, pressing gently to seal.
6. Bake for 40-45 minutes or until crust is golden brown and filling is tender.
Vegan Leek and Pea Risotto
A creamy and flavorful vegan risotto that combines the sweetness of peas with the pungency of leeks, all wrapped up in a comforting bowl.
Ingredients:
– 1 small onion, finely chopped
– 2 medium leeks, white and light green parts only, sliced into thin rounds
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon olive oil
– 1 cup frozen peas
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced leeks and cook for an additional 2-3 minutes, until softened.
4. Add the garlic, Arborio rice, and white wine (if using). Cook for 1 minute, stirring constantly.
5. Add 1/2 cup of warmed broth to the rice mixture, stirring until absorbed. Repeat this process, adding the broth in 1/2-cup increments, until the rice is cooked and creamy, about 20-25 minutes.
6. Stir in the frozen peas and cook until thawed and heated through. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 25-30 minutes
Spiced Vegan Leek and Pumpkin Soup
Warm up with this comforting and aromatic soup, perfect for a chilly fall or winter evening. The sweetness of pumpkin pairs beautifully with the earthy flavor of leeks, all wrapped up in a cozy blend of warming spices.
Ingredients:
– 2 large leeks, cleaned and chopped
– 1 small pumpkin (about 1 lb), peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped leeks and garlic; cook until the leeks are tender, about 10 minutes.
3. Add the pumpkin, cumin, smoked paprika, and cayenne pepper. Cook for an additional 2-3 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the soup has reached your desired consistency.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Vegan Leek and Kale Frittata
A vibrant and savory breakfast or brunch option, this frittata is perfect for a morning pick-me-up.
Ingredients:
– 6 eggs replacement (such as tofu scramble or chickpea flour mixture)
– 2 medium leeks, thinly sliced
– 2 cups kale leaves, stems removed and chopped
– 1 small onion, finely chopped
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1/4 cup nutritional yeast (optional, for cheesy flavor)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the sliced leeks and cook until tender, about 5 minutes.
3. Add the chopped onion and cook for an additional 2-3 minutes, until softened.
4. Stir in the kale leaves and cook until wilted, about 3-4 minutes.
5. In a separate bowl, whisk together the egg replacement and season with salt, pepper, and nutritional yeast (if using).
6. Pour the egg mixture over the leek and kale mixture, and smooth out evenly.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and golden brown.
Cooking Time: 30-40 minutes
Sweet Vegan Leek and Apple Compote
This sweet and savory compote is a perfect accompaniment to your favorite breakfast or brunch dishes, from pancakes to waffles to tofu scrambles. Made with tender leeks, crisp apples, and a hint of maple syrup, this vegan delight will become a new favorite.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 1 large apple, peeled and chopped
– 1/4 cup maple syrup
– 2 tablespoons apple cider vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
Instructions:
1. In a medium saucepan, sauté the chopped leeks in a little water over medium heat until tender and caramelized (about 10-12 minutes).
2. Add the chopped apple, maple syrup, apple cider vinegar, salt, and cinnamon to the pan.
3. Stir well to combine, then reduce heat to low and simmer for an additional 5-7 minutes, or until the apples are tender.
4. Serve warm or at room temperature.
Cooking Time: 15-17 minutes
Vegan Leek and Lentil Shepherd’s Pie
Vegan Leek and Lentil Shepherd’s Pie: A hearty, comforting dish that combines sautéed leeks and lentils with a rich tomato-based sauce, topped with a crispy mashed potato crust.
Ingredients:
– 1 large onion, thinly sliced
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2-3 medium potatoes, peeled and diced
– 1/4 cup vegan butter or margarine
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sauté leeks and onion in olive oil until softened.
3. Add lentils, broth, tomatoes, thyme, salt, and pepper. Simmer for 20-25 minutes or until lentils are tender.
4. Meanwhile, boil potatoes until tender. Drain and mash with vegan butter.
5. Assemble the shepherd’s pie by spreading the lentil mixture in a 9×13 inch baking dish, topping with mashed potatoes.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Crispy Vegan Leek and Chickpea Fritters
Crispy Vegan Leek and Chickpea Fritters Recipe
Elevate your snack game with these crispy, flavorful fritters packed with tender leeks and nutritious chickpeas. Perfect for a quick lunch or as a satisfying accompaniment to your favorite meal.
Ingredients:
– 1 large leek, thinly sliced
– 1 can chickpeas (15 ounces), drained and rinsed
– 1/2 cup whole wheat flour
– 1/4 cup cornstarch
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup water
Instructions:
1. In a large bowl, combine sliced leeks and chickpeas.
2. In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, and salt.
3. Add the dry mixture to the leek-chickpea mixture; stir until well combined.
4. Gradually add olive oil and water, stirring until a thick batter forms.
5. Heat about 1/2 inch of water in a large skillet over medium heat.
6. Using a spoon, drop small amounts of batter into the skillet (about 1/4 cup each).
7. Flatten slightly with a spatula; cook for 3-4 minutes or until golden brown and crispy.
8. Flip fritters and cook for an additional 2-3 minutes.
Cooking Time: 10-12 minutes
Summary
Get ready to delight your taste buds with these 20 flavorful vegan leek recipes! From soups to salads, curries to casseroles, there’s something for everyone. Try creamy Vegan Leek and Potato Soup or Roasted Vegan Leek and Carrot Medley for a satisfying meal. Spice up your life with Spicy Vegan Leek and Lentil Stew or add some zing to your pasta dish with Garlicky Vegan Leek and Spinach Pasta. With these easy-to-make recipes, you’ll never tire of the sweet and savory flavors of leeks. Give them a try and discover your new favorite vegan recipe!
