Stuffed leeks are a great way to use up the entire vegetable, including the often-discarded green tops.
In this recipe, the leeks are stuffed with rice, inner parts and tops of leeks and pea mince as a vegan meat alternative (mushroom leftovers also can be used), served with tomato sauce, and yoghurt. This dish can be served as a main course or side dish. If you’re craving for some comfort food in these winter days, it will definitely please you and your friends.
Try my recipe below:
1 kg leeks outer large parts for stuffing (chop inner parts and use in filling mixture)
1/2 cup brown rice
1 1/4 cup water
2 tbsp pea mince (mushrooms can be used as an alternative)
1 tbsp soy sauce (use tamari for gluten-free and coconut aminos for soy-free)
1/2 carrot diced
1 red pepper diced
1 onion finely chopped
4 garlic cloves minced
2 tbsp olive oil (use water or beet juice for oil-free)
1 tbsp fresh rosemary finely chopped
1 tsp salt
For the Sauce
3 tbsp tomato paste
1 tbsp hot red pepper paste
3 garlic cloves minced
1/3 cup water
3 tbsp olive oil
1 tsp salt
1 tbsp fresh rosemary chopped
1 cup cashew yoghurt
A handful of parsley leaves chopped
A handful of scallions chopped
1. Preheat the oven to 180°C.
2. In a pot, combine all the filling ingredients.
3. Trim the bottom of the leeks, make a lengthwise slit to the center, and separate them into leaf-like layers. Place in a large pot, add 1 lt hot water, let it sit for 10-12 minutes, then strain and set aside. Chop the green tops and inner parts of leeks, set aside.
4. Wash and rinse your rice. In a pan, add minced garlic, chopped inner parts of leeks, rosemary, onion, diced carrot, peppers and olive oil, cook until golden, then add pea mince and rice mix together. Lastly add salt, soy sauce, tomato paste and water, cover the lid, cook until the mixture absorbs all water content. Your mixture will be semi-cooked as you will continue to baking process in the oven.
5. Place a spoonful of the filling at one end of each leek, fold it into a triangular shape, and continue folding along the length of the leek until it resembles a pastry.
6. Arrange the triangles in a baking dish.
7. Mix all the sauce ingredients and pour them over the triangles. Cover with damp parchment paper and foil then bake for an hour and 10-12 minutes.
8. Remove the cover and bake uncovered for an additional 15-20 minutes.
9. You can also arrange the leeks in a flat pot, add an extra cup of water to the sauce, and simmer n low heat until they become tender.
If you love this recipe, you might be interested in my healthy comfort food recipe book called FOOD WE LOVE.