Leek Vegan Recipes – This rich and creamy leek and mushroom pasta is packed with flavor and ready in just 20 minutes! It’s the perfect comfort food that’s so delicious even non-vegans will love it.
If you love all things mushrooms, this vegan leek and mushroom pasta should be right up your alley.
Leek Vegan Recipes
Pasta is a great choice on those busy weekends, and the beauty of this mushroom leek pasta is that it packs an incredible flavor.
Leek And Potato Soup (vegan/no Cream)
I do it with two types of mushrooms, that is the secret to capturing those complex flavors.
I opted for chestnut and shiitake mushrooms, but you can use any combination and even use more than two types.
So, if you’ve been looking for recipes using leeks and mushrooms, this simple pasta dish is definitely one to try.
Olive Oil – You can use the best quality olive oil here because it really makes a difference in flavor.
Herb And Leek Fritters With Tahini Yoghurt Dip
Mushrooms – I used chestnut and shiitake mushrooms, but you can also use bella bella mushrooms, cream mushrooms, oyster mushrooms and even porcini. It’s always a good idea to add at least one type of mushroom to taste.
Garlic – Freshly chopped garlic is best for this recipe. Don’t replace it with garlic powder because you’ll miss out on some amazing flavors.
Red chilli flakes- Only add red chilli flakes if you want your mushroom leek pasta to have a bit of kick.
Fresh celery and dill- Using fresh herbs in abundance will result in a spicy and flavorful pasta sauce. You can sprinkle some extra celery on each plate before serving.
Vegan Leek Latkes Recipe
Pasta- I made this recipe with orecchiette, but you can use any other type of short pasta. Penne, rigatoni or fusilli are all great choices.
Bring a large pot of water to the boil, salt, and cook the orecchiette al dente according to package instructions. Reserve a cup of pasta water before pouring.
Meanwhile, heat the oil in a pan and add the leeks and mushrooms. Saute for 10 minutes, stirring often, until the mushrooms are soft and slightly golden.
Transfer the cooked pasta to a pot and toss well. Add a little pasta water if it looks too dry.
Pick Up Limes: Leek And Spinach Tofu Quiche
If you liked this vegan leek and mushroom pasta, you might also like some of my other easy vegan recipes:
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 92mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 7gHome » Recipes » Seasonal » Spring » One Pot Pasta with Zucchini and Garlic in White Wine lemon sauce
I always knew that one pot of pasta would actually make it here eventually. My recipe for a pot of spaghetti alla puttanesca is the recipe in this recipe. So good! If you haven’t tried one pasta dish in general before – you should!
If you follow me on Instagram, you saw the other day that I found some amazing herbs at the farmer’s market (I just had to look up where to put the apostrophe in “farmers” correctly). Leeks, zucchini, yellow squash, garlic scapes (!!), radishes, kohlrabi, strawberries… of all places! Summer is almost here
One Pot Pasta With Zucchini And Leeks In White Wine Sauce
With the whole array of gorgeous late spring vegetables, I knew I was going to have to make a salad or some pasta (or both). I brought back one of the puttanesca pastas and realized that the light, light sauce that forms in one pot of pasta would be the perfect vehicle for the subtly flavored scallions, scallions, zucchini and leeks. Aware that the tomatoes might upset the taste a little, I peeled them and used a vegetable stock with white wine, lemon juice, and chopped almond milk, and I added a little spice from last time. So when I say ‘sauce’ I’m still talking about what’s cooking in the same pot as everything else! Easy peasy.
Zucchini and I don’t have the best history, but I think this method cooks really well! Allow the subtle flavors of the garlic cloves and leeks to shine through. I wanted to talk really quickly about the preferred way to prep those two ingredients for this dish, since the other ones are weird, and leeks can be very messy.
(If you can’t get your hands on some garlic cloves then substitute 2 cloves of minced garlic and toss the garlic with the leek oil).
How to clean leeks and run: Cut off the roots. Cut the leek into thin rounds (it’s OK if they start to fall apart). If any outer leaves begin, they cut off the trunks as they go, and take them away. You want to keep the parts of the leek white and light; My rule of thumb is to stop when you can no longer see visible moisture inside when you tear it. Roughly chop the leek into small pieces. Collect everything in a bowl and fill it to the top with water. You submerge the leek in something, drain most of the water, and repeat one time. Finally, drain the water into the filter and you’re done!
Minute Potato Soup With Mushrooms Leeks & Quinoa Recipe
How to clean and prep the garlic scapes: For the garlic scapes, you really only need to rinse them well to clean them, and pat them down to dry them. Cut off the bulb at the end of each blade of garlic, and all but it. Take away from the teeny a little part of the other end as well. Then simply cut into ~2 inch slices and you’re done!
Zucchini is more common to leave it out, but they are ordered here if you need them. I sincerely hope you will try this or my other one pot pasta dish; It’s a popular cause! It’s easy, has minimal cleanup, and is on the table pretty quickly!
A vegan self-raising one-pot pasta dish inspired by real vegetables. The end result is al dente pasta with zucchini, garlic scapes and leeks in a silky and slightly creamy white wine lemon sauce.
To use egg whites instead of whole wheat pasta, I increase the liquid by about 1 cup (please note that I haven’t tried it with this recipe yet, but a similar substitution has worked in other recipes). Other pasta shapes work too. My opinion is that spaghetti/linguini is the best choice, as the more textured pasta shapes are slightly gummy – they can still taste the rum, although they taste great.
Potato, Leek & Asparagus Soup Recipe
If you would like to use this for leftovers, I recommend adding another small drop of oil to the cooking liquid to help keep the pasta from sticking together as it cools.
In a blog post I describe how to clean and prep leeks and garlic stalks if you don’t know.
If you don’t have access to garlic cloves, feel free to substitute 2 tablespoons of minced garlic and add them at the same time as the leeks.
Serving: 1 quart recipe | Calories: 376 kcal | Carbohydrates: 67 g | Protein: 11 g | Fat: 6 g | Monounsaturated Fat: 2 g | Sodium: 243 mg | Potassium: 118 mg | Fiber: 5 g | Sugar: 2 g | Vitamin A: 500 IU | Vitamin C: 8.3 mg | Calcium: 70 mg | Iron: 0.5 mg The fog and winter are officially here and I for one am happy with this Vegan Frittata with Leek & Onion.
Creative Ways To Incorporate Leeks Into Recipes!
I love the seasons of eating, and this time of year the farmer’s market is full of sliced leeks, onions of all kinds, crisp carrots and dark bitter greens. There is something very comforting about the broth and the rich soups we make with it, in winter, to nourish both soul and body.
He said, sometimes I get a little bored with the brothel. Hot as they are, the tongue craves more this time of year. Something that combines nourishment with satisfaction—a hearty comfort food that appeals to both the body and the taste buds.
So if you want a delicious vegan leek recipe, look no further! Just like I do for you.
This Vegan Frittata with Leek & Onion was created in response to an Instagram recipe challenge. I was so happy with the results that I decided to create a full recipe!
Roasted Delicata Squash, Leek And Sage Galette Recipe
The frittata is delicious – very filling (due to the protein-rich chickpea flour), warming and hearty. It’s usually a typical breakfast, with a side of steamed vegetables or broccoli that you can easily serve.
If you prefer a whole meal naturally, follow the recipe as described. And if you want to take this Vegan Frittata with Leek & Onion to the next level (which you do), add a dollop of your favorite vegan cheese.
There’s something about adding cheese to a dish that makes it taste better, and that’s not to be missed!
Sprinkling cheese on top of a frittata before baking means it will come out of the oven with a salty, crispy, creamy top.
Buttered Sautéed Leeks
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