Vegan Melting Leeks with Garlic Herb Butter

The Vegan Melting Leeks with Garlic Herb Butter is a comforting meal. We made this side dish with leeks, avocado oil, salt, butter, black pepper, garlic, rosemary, thyme, vegetable stock, and flaky sea salt. This dish contains 3 grams of protein and 180 calories per serving. It becomes ready to serve in just 45 minutes. Store this Vegan Melting Leeks with Garlic Herb Butter for four days in the refrigerator. You may serve it with vegan pesto pasta, apple walnut salad, lemon herb rice, creamy vegan mashed potatoes, or brown rice with garlic.

STATS:

• Calories: 180 kcal
• Serving size: 1 portion
• Cooking time: 30 minutes
• Preparation time: 15 minutes
• Cuisine: European
• Total time: 45 minutes
• Course: Side dish
• Diet: Vegan
• Serving: 6

EQUIPMENT:

• Large oven-safe skillet
• Knife
• Cutting board
• Colander
• Paper towels
• Measuring cups and spoons
• Tongs
• Basting spoon

INGREDIENTS:

• 5–6 large leeks
• 1 tbsp avocado oil
• Half tsp salt, or to taste
• 4 tbsp salted vegan butter
• 5–6 large crushed garlic cloves
• 4 sprigs rosemary
• Quarter tsp black pepper, or to taste
• 4 sprigs thyme
• 1 cup vegetable stock
• Flaky sea salt

INGREDIENT NOTES:

LEEKS:

• They become tender and give caramelized edges when we roast them. These leeks hold their shape well while cooking and make the dish delicious. You may use thin slices of large onions as per your preference.

AVOCADO OIL:

• It gives a golden-brown surface while searing the dish. Avocado oil works well for high-flame cooking and has a mild taste. You may use sunflower oil as another choice.

SALTED VEGAN BUTTER:

• Butter makes a rich and buttery sauce that coats the leek. You may use unsalted vegan butter as an alternative.

FRESH ROSEMARY:

• It gives a strong and woody taste that works well with the roasted vegetables. Rosemary sprigs infuse the butter and stock while the leeks cook. You may use dried rosemary as another option.

VEGETABLE STOCK:

• This stock includes moisture and makes the tender leeks. It absorbs the taste of garlic, vegan butter, and herbs to make the delicious sauce. You may use mushroom stock as a substitute.

INSTRUCTIONS:

1. First, warm the oven to 425°F and slice the leeks into 1-inch rounds.
2. Rinse the leeks with cold water, separate the layers lightly, then dry them well.
3. Warm avocado oil in the large skillet over medium-high heat.
4. Arrange a single layer of leeks on medium flame and sear them for five minutes.
5. Season them with salt and pepper, then turn the leeks around carefully and cook for five minutes.
6. Remove the extra oil from the pan, then add vegan butter, crushed garlic, thyme, and rosemary.
7. Melt the butter and then spoon the melted garlic herb butter over the round leeks.
8. Pour the vegetable stock around the leeks and remove the skillet from the flame.
9. Bake the skillet in the oven for twenty minutes, then remove it from the oven.
10. Lastly, taste the sauce and sprinkle flaky sea salt, then serve the dish warm.

SERVING SUGGESTIONS:

MAIN:

• Vegan Lentil Loaf
• Crispy Baked Tofu
• Vegan Chickpea Patties
• Grilled Tempeh Steaks

POTATO:

• Garlic Roasted Potatoes
• Creamy Vegan Mashed Potatoes
• Crispy Air Fryer Potato Wedges
• Rosemary Roasted Sweet Potatoes

RICE AND GRAIN:

• Lemon Herb Rice
• Mushroom Barley Pilaf
• Quinoa with Fresh Herbs
• Brown Rice with Garlic

PASTA:

• Vegan Garlic Mushroom Pasta
• Creamy Vegan Spinach Pasta
• Lemon Olive Oil Spaghetti
• Vegan Pesto Pasta

SALADS:

• Vegan Green Garden Salad
• Cucumber and Tomato Salad
• Apple Walnut Salad
• Lemon Chickpea Salad

TIPS:

• Clean the leeks thoroughly before cooking to improve the taste.
• Avoid overcrowding the pan, and lay the leeks out in a single layer.
• Roast the leeks until the center turns soft, which gives better taste and texture.
• Dry the leeks thoroughly to achieve better browning and to prevent splattering.

STORAGE INFORMATION:

FRIDGE:

• Store the cooled leeks with their sauce in a closed box for four days.

FREEZER:

• Freeze the dish with their sauce for two months in the container.

FAQs:

Is it possible to make this dessert without an oven-safe skillet?

• Yes, you can sear the leeks in a regular skillet and then bake them in the dish.

Why do the leeks not seem tender enough to me?

• Cover the dish loosely with foil and roast it a bit longer so they become more tender.

Do dried herbs work well in place of fresh herbs?

• Yes, you can use dried rosemary and thyme and still get good results.

Is there any way to reduce oil from this recipe?

• You can use a good non-stick skillet and cut the oil down to 1-2 tsp.

Can I get these leeks ready ahead of time?

• Yes, you can slice the cleaned leeks a day in advance and then bake them when you need to serve.

NUTRITIONAL INFORMATION:

Calories: 180 kcal

Net carbs: 12 g

Iron: 2 mg

Total carbs: 15 g

Vitamin A: 3,500 IU

Fiber: 3 g

Calcium: 80 mg

Protein: 3 g

Sodium: 400 mg

Potassium: 350 mg