22/08/2026
A cosy dish🌱idea for dinner🍽
Recipe✨
For the filling
3 large leeks, washed and sliced
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil or vegan butter
200 g mushrooms, sliced
2 tbsp plain flour
400 ml vegetable stock
150 ml unsweetened plant milk
1 tsp Dijon mustard
1 tsp dried thyme
Salt and black pepper
100 g frozen peas
For the crumble
100 g plain flour
75 g rolled oats
75 g vegan butter, chilled
50 g grated vegan cheese (optional)
1 tbsp nutritional yeast (optional)
A good pinch of salt and black pepper
Method
Cook the vegetables: Heat the oil or vegan butter in a large frying pan. Add the onion and leeks and cook gently for about 8 minutes, until softened.
Add the garlic and mushrooms and cook for another 5 minutes, until the mushrooms have softened.
Make the sauce: Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the vegetable stock, stirring constantly, then add the plant milk.
Stir in the Dijon mustard and thyme. Season generously with salt and pepper. Simmer for 3–5 minutes until the sauce thickens, then stir through the peas.
Make the crumble: Put the flour and oats in a bowl. Rub in the cold vegan butter with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the vegan cheese and/or nutritional yeast if using, plus a little salt and pepper.
Assemble: Transfer the creamy leek mixture to a baking dish and scatter the crumble evenly over the top.
Bake at 200°C (180°C fan) / 400°F for about 25–30 minutes, until bubbling around the edges and golden on top.
