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–+ servings

Leek and Potato Bake

Penny Garrick
A cosy, comforting leek and potato bake reimagined for whole‑food plant‑based cooking — creamy, hearty, and full of slow‑cooked flavour without any dairy, just pure vegetables doing what they do best.
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Course Main Course
Servings 6 servings

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.
Keyword Fiber rich, Fibre rich, no oil, plant-based, plantbased, potato leek bake, vegan, wfpb, wholefood
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