This bake begins with finely chopped garlic, leeks, chillies, and capsicum, sautéed gently until sweet and fragrant. The combination creates a flavour base that’s both mellow and bright, with the chillies adding warmth rather than heat. A bunch of chopped parsley brings freshness, while pepper and kelp powder (or dulse flakes) add a mineral‑rich savoury note that replaces the depth usually provided by cheese or cream.
You can fold in mushrooms or frozen peas for extra texture and plant diversity — mushrooms give umami and earthiness, peas add sweetness and colour.
A light roux made with flour and cold vegetable stock becomes the creamy sauce. Into this, you whisk vegan Worcestershire sauce, wholegrain mustard, miso paste, and savoury yeast, creating a silky, flavour‑packed mixture that clings to every potato slice. The miso and savoury yeast are the secret to richness: they mimic the body of dairy without any heaviness.
Layer everything with thinly sliced potatoes, finishing with a sprinkle of extra savoury yeast for a golden, aromatic crust. As it bakes, the potatoes soften, the sauce thickens, and the leeks melt into a luscious, comforting dish that’s both rustic and refined.
Health Benefits
This plant‑based version isn’t just delicious — it’s built on ingredients that support long‑term wellbeing:
- Leeks & garlic — rich in prebiotic fibres (especially inulin) that feed beneficial gut bacteria, supporting digestion, immunity, and metabolic health.
- Potatoes — a whole, unprocessed source of potassium, vitamin C, and resistant starch when cooled; they provide steady energy without added fats.
- Parsley & capsicum — high in antioxidants like vitamin C, beta‑carotene, and flavonoids that help reduce inflammation and support skin health.
- Chillies — contain capsaicin, which may support circulation and metabolic rate.
- Miso paste — fermented soy brings probiotics and minerals, supporting gut health and adding deep umami without salt overload.
- Savoury yeast — provides B‑vitamins and natural glutamates that enhance flavour without relying on dairy or sodium.
- Kelp or dulse flakes — a natural source of iodine and trace minerals essential for thyroid function.
- Optional mushrooms — add beta‑glucans, which support immune resilience.
- Optional peas — offer plant protein, fibre, and phytonutrients.
Together, these ingredients create a dish that’s warming, satisfying, and nutrient‑dense — a perfect example of whole‑food plant‑based comfort food that nourishes body and mind.
Leek and Potato Bake
Ingredients
Leek Mixture
- ¼ cup vegetable stock
- 3 cloves garlic finely chopped
- 3 leeks split lengthwise, washed & finely chopped
- 1-2 chillis seeds removed & finely chopped
- 1 capsicum (bell pepper) finely chopped
- 1 bunch parsley chopped
- pepper and kelp powder
- option add chopped mushroom or frozen peas
Sauce
- 1 litre cold vegetable stock
- 6-8 tbsp flour can be GF
- pepper, kelp powder or dulse flakes
- 1 tbsp vegan worcestershire sauce
- 1½ tbsp wholegrain mustard
- miso paste
- savoury yeast
- extra savoury yeast to sprinkle on top
- 3 large potatoes sliced thinly
Instructions
Leek mixture
- Preheat the oven to 180°C (350°F)
- Heat the vegetable stock in a large pot, add garlic & simmer for a few minutes to cook the garlic & reduce the stock.
- Add the leeks, chilli and capsicum.
- Add optional mushrooms or frozen peas.
- Cook till softened, add parsley, pepper and kelp and mix. Set aside and make the sauce.
- Once the sauce is made, add 1 cup of sauce to the leek mixture and stir through.
Sauce
- Put one cup of cold stock into a medium-sized pot, add the flour and whisk to remove any lumps.
- Add the rest of the stock and heat to a simmer, whisking as it heats to keep it from going lumpy.
- Once it has thickened, add the flavourings apart from the Savoury yeast.
- Keep whisking and cook for a few minutes at a simmer.
- Remove from heat and mix through the ⅓ cup Savoury Yeast.
Assemble
- Use either a Deep sided non-stick oven dish or lightly spray an oven dish with cooking spray.
- Overlap sliced potatoes to cover the bottom of the dish. Cover evenly with the leek mixture and lay another layer of potatoes on top to cover.
- Pour the remainder of the sauce evenly over the top layer of the potato. Sprinkle the extra Savoury Yeast over the top.
- Cook for 1 hour. Let it rest for 10 minutes before cutting and serving.
