Leeks in White Sauce With Potatoes (easy & vegan)
These gentle, creamy leeks in a mild white sauce with potatoes are a vegan German comfort classic that’s quick to make and deeply cozy.
Servings: 4
Ingredients
For the Potatoes
- 8 medium potatoes
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: To save time, 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.