This is a lovely creamy dish – it is also very simple and uses ingredients that most people should have at home. You could substitute the leeks and beans, however it’s the combination of the two with the creamy sauce that makes it for me! Broad beans and leeks are two of my favourite things.
Serves 2 or 3:
4 large or 5 small leeks, trimmed, washed and sliced
1 can of broad beans, rinsed (or fresh if you have them)
2 Tbsp vegan spread
Almond milk (approx 1 cup)
1 Tbsp cornflour
3 Tbsp nutritional yeast + extra for sprinkling on top
1 tsp Dijon mustard
Salt + pepper
Melt the vegan spread and cook the leeks for about 5 minutes until they start to soften. Add a little water to stop them sticking and cook until done.
Add broad beans to the leeks along with enough almond milk to cover everything. Also add the Dijon mustard and make sure it is well mixed in. Heat. Once heated through add the cornflour by sifting straight into the pan. Stir constantly to avoid any sticking and cook for a couple of minutes until thickened. Add nutritional yeast, and salt + pepper as needed.
Serve over your favourite pasta. Sprinkle nutritional yeast over individual portions. Enjoy!