Lazy But Delicious Leek Casserole

Back home, my family would get seasonal and regional vegetables delivered once a week. Sometimes, you would get a lot of one vegetable currently in season. This really makes you go creative trying different ways of using that ingredient. Last week, we got a lot of leeks, which inspired me to make a simple, quick and delicious leek casserole. This recipe is super simple to make and only needs a few ingredients. Still, this leek casserole is super satisfying comfort food! So, get yourself some beautiful leeks, and let’s get cooking! 

Ingredients for this Simple Leek Casserole: 

• Leek
• Risotto rice
• Garlic 
• White Wine 
• Soy cream 
• Salt & pepper
• Marjoram 
• Vegan parmesan 
• Olive oil 

Optional toppings: Crèma di Balsamico, olive oil, herbs of choice (flat-leaf parsley or basil taste fantastic), flakey sea salt, cracked black pepper.

Leek Casserole Recipe: 

The process is super simple. First, you want to prepare the leek. Next, combine all the ingredients, and it’s time to bake! 

Firstly, take off the outermost leave from the leak. Also, cut off its root and the tough bits of the green leaves. Don’t worry. You won’t need to discard these precious bits. You can freeze them and give them a new purpose for making simple and flavourful homemade vegetable stock.

Next, cut the leak into approximately 1cm big rings. Add them to your sink, and give them a thorough wash. There often is a lot of dirt hiding in the leek, which we need to get rid of before making or delicious casserole. Also, preheat your oven to 150° Celsius (302° Fahrenheit) 

Once the leek is clean, add it to a bowl. Finely mince or press the garlic to the leek. Next, add the white wine, olive oil, salt and pepper, risotto rice, and soy cream. Lastly, add half of your vegan parmesan substitute, and leave the rest for garnishing. Combine everything well before transferring the mix into a baking tray of your choice. 

Add the mix to your preheated oven, and allow it to bake for 20 minutes. Take the other half of the vegan parmesan substitute, and add it over the casserole before returning it to the oven for the last 10 minutes of baking. The vegan parmesan substitute should have slightly browned and formed a nice crust on the Leek casserole. Allow it to rest for 10 minutes before digging in! 

When plating, I’d recommend dressing the leek casserole with some extra-virgin native olive oil, crema di balsamico and herbs like flat-leaf parsley or fresh basil. Also, a crack of black pepper and some flakey sea salt make fantastic additions! 

Enjoy, and let me know what you think of this leek casserole recipe! 

Some more Recipe Inspirations

• This vegan lasagne is an absolute game changer. 
• Vegan shepherd’s pie is comfort food at its finest!
• You could also like this oven-roasted pumpkin risotto! It is simple yet delicious. 
• Check out this delicious vegan spinach risotto recipe.
• Potatoes au gratin are a cozy classic as well.

Lazy But Delicious Leek Bake

Course: Dinner, MainCuisine: Mediterranean, VeganDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 400g leek

• 150g risotto Rice

• 3 cloves garlic

• 80ml white wine

• 80ml soy cream

• 30ml olive oil

• 100g vegan parmesan

• 1 tbsp marjoram

• Salt & pepper to taste

• Optional Garnishes

• Flat-leaf parsley or basil

• Crema di balsamico

• Extra-virgin olive oil

• Flakey sea salt & cracked black pepper

Directions

• Take off the outermost leave from the leak. Also, cut off its root and the tough bits of the green leaves. Cut the leak into approximately 1cm big rings. Add them to your sink, and give them a thorough wash.
• Preheat your oven to 150° Celsius (302° Fahrenheit).
• Add the leek to a bowl. Finely mince or press the garlic to the leek. Next, add the white wine, olive oil, salt and pepper, risotto rice, and soy cream. Lastly, add half of your vegan parmesan substitute, and leave the rest for garnishing. Combine everything well before transferring the mix into a baking tray of your choice. 
• Add the mix to your preheated oven, and allow it to bake for 20 minutes. Take the other half of the vegan parmesan substitute, and add it over the bake before returning it to the oven for the last 10 minutes of baking. The vegan parmesan substitute should have slightly browned and formed a nice crust on the bake.
• Allow the bake to rest for 10 minutes before digging in! When plating, I’d recommend dressing the bake with some extra-virgin native olive oil, crema di balsamico and herbs like flat-leaf parsley or fresh basil.