This is a deliciously creamy dish that can be served either as a main course or as an accompaniment. I really like to have it with a baked potato and some steamed purple sprouting broccoli.
Ingredients900g leeks – carefullywashed, trimmed and sliced 250g mushrooms – wiped and sliced 3 tbsp rapeseed oil 400ml vegan stock 2tbsp parsley – chopped 1 lemon – juiced 4 tbsp yeast flakes 250ml soya or oat cream 4-6 tbsp white wine (optional) 150g wholemeal breadcrumbs
MethodIn a large frying pan heat 2 tbsp of the oil and fry the veg lightly for 5 minutes. Add the stock, parsley and lemon juice, cover and cook gently for a further 10 minutes. Turn off the heat and add the cream and wine (if using), stirring to mix everything well. Transfer to a greased ovenproof baking dish and sprinkle the yeast flakes over the top evenly. Mix up the remaining oil with the breadcrumbs and sprinkle over the veg etc. Bake in the oven at 200C/Gas 6 for 15-20 minutes until the top is brown and crunchy.