Braised leeks with vegan bacon and butter beans, in a creamy garlicky sauce, with fresh lemon and rosemary.
If you live in the UK, you're probably like me and craving the new beginnings of spring, whilst the weather has other, snowy ideas. The perfect transition are these creamy leeks and butter beans, celebrating the best of both seasons, and making spring feel like it's just around the corner.
Making the ultimate brunch or lunch dish, serve up with a generous amount of extra virgin olive oil and some of your favourite bread for mopping up all those incredible flavours.
Don't forget to snap a pic and share with me @euphoricvegan.
Vegan Creamy Leek & Bacon Butter Beans | Serves: 4 | Time: 25 mins
You'll need
- Chopping board
- Knife
- Colander
- Cast iron/ other sauté pan
- Measuring spoons
- Microplane/fine grater
Ingredients
- 1 tbsp oil
- 150g vegan bacon lardons
- 1 tbsp vegan butter
- 2 large leeks
- 3 cloves garlic
- 1 tbsp chopped fresh rosemary
- 2 cans unsalted butter beans with liquid
- Zest & juice 1/2 lemon
- 100ml vegan crème fraîche (I used Oatly)
- 30g vegan parm (I used Violife)
- Salt, to taste
- Black pepper
To serve:
- Bread
- Extra virgin olive oil
Method
- Remove the ends from the leeks, slice into 1cm rounds and rinse well to remove any dirt.
- Then heat up the pan on a medium heat, add a splash of oil and cook the bacon lardons. Then remove from the pan and place to one side.
- Add a tbsp of butter, allow to melt and then add in the leeks. Allow to cook for 5-10 minutes, until braised and softened, stirring occasionally.
- Mince the garlic and rosemary and add to the pan, cook for a few minutes, stirring often. Then add in the butter beans (including the liquid), zest and juice of a lemon, vegan creme fraiche, parm, salt and pepper and stir together.
- Cook for a few more minutes, then add in the vegan bacon and stir through.
- Serve up with a good drizzle of extra virgin olive oil and a side of bread and enjoy!
Cassidy xx
