These gentle, creamy leeks in white sauce with potatoes are such a German comfort classic on cold days. The dish is quick to make and deeply comforting. Perfect if you have leftover cooked potatoes and want a cozy sauce to go with them.
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Oh, what an absolute treat this little dish is. Leeks in a creamy white sauce with boiled potatoes are such a classic here in Germany. And in its vegan version it feels both charmingly nostalgic and refreshingly modern.
It's quick, it's gentle, it's delicious, and it has that unmistakable „family favourite" charm.
I must say, I adore the effortlessness of this recipe. Just gently soften the leeks until they turn sweet, and you just add the remaining ingredients. Suddenly the kitchen smells as though something rather comforting is about to happen. Which it is. (I'm assuming you've boiled the potatoes ahead of time because, naturally, you like to make life easy for yourself.)
Ingredients for These Leeks in White Sauce
I can never resist a touch of abundance, so tofu must go into the sauce for a lovely bit of protein. A handful of beans or chickpeas loves mingling there, too. These are possibilities. Options, not obligations.
The only true musts are: the leeks (naturally), neutral oil, vegan cooking cream, and your seasonings (nutmeg, salt, and pepper). That's your base. Now you choose your favorite carb. Potatoes if you want to have the full-blown German leeks in white sauce experience. Or a slice of soft bread for mopping out the sauce. Millet is a solid choice as well.
And if you feel like you want something heartier: add a veggie patty or vegan schnitzel. But between us, it's perfectly satisfying on its own with potatoes, millet, or bread.
🍽 Recipe
Easy Leeks in White Sauce With Potatoes
Ingredients
For the Potatoes
- 8 medium potatoes preferrably already cooked
For the Leek Sauce
- 2 large leeks
- 5 tablespoons neutral oil
- 1 small jar white beans or chickpeas, optional but recommended
- 250 ml unsweetened vegan cooking cream (mine has 17% fat)
- 200 g smoked tofu, finely cubed (or regular white tofu, but a mildly smoked one works better)
- 1 pinch nutmeg
- Salt to taste
- White pepper to taste
- A few fresh thyme leaves, optional
Instructions
- Cook the potatoes. Wash them well and boil with their skin on in salted water until tender. Test with a knife or fork. If they're organic you can even eat the skin. Depending on size, they'll need 40-60 minutes.Tip: You can cook them earlier in the day or even one or two days ahead (keep in the fridge).
- Prep the leeks. Trim the ends, slice them lengthwise, and rinse thoroughly between the layers. Soil loves to hide there. Cut into thin half-moons.
- Soften the leeks. Heat the oil in a pan. Add the leeks and cook on low heat for a few minutes. Let them soften gently, but don't let them brown. We're aiming for a sweet, mild flavor, no roasted notes.
- Add tofu & beans (or chickpeas). Add the cubed tofu and pour in the entire jar of beans or chickpeas, including the liquid. Stir, cover and let everything simmer for about 5 minutes, so the flavor can combine.
- Finish the sauce. Turn off the heat. Stir in the vegan cream, then add salt, white pepper, and a pinch of nutmeg. Taste test and adjust the seasoning as needed (remember that it should lean on the sweetish side).
- Serve. Spoon the creamy leek sauce onto plates, sprinkle with fresh thyme if you have some, and add the warm boiled potatoes on the side (or your carb of choice). Enjoy.
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I'm always curious. Tried these vegan leeks in creamy sauce recipe? How did it go? I wanna hear all about it. How did you serve it?
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Wishing you planty of cold days delights,
Ramona
♥
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