Recipes With Leeks And Tomatoes

Orzotto is a risotto made with pearl barley and this one is a velvety mix of barley tied together with sweet leeks, juicy roast tomatoes and seasonal superhero, kale. A luxurious swirl of vegan-friendly soya cream adds an indulgent finishing touch.

1. Heat your oven to 180°C/Fan 160°C/Gas 5, and line a roasting tin with baking paper. Halve the cherry tomatoes and scatter them, cut-side up, into the lined roasting tin. Sprinkle over a pinch of salt and pepper. Slide the tomatoes into the oven and roast for 20 mins, then set aside.

2. While the tomatoes roast, trim the roots and top 3cm off the tops of the leeks. Slice a cross in the tops and open them out so you can rinse out any grit. Finely slice the leeks. Peel the onions and finely chop them. Peel the garlic cloves and crush or finely chop them. Pick the thyme leaves off their sprigs.

Vegan Mujadara With Leeks

3. Pour 1 tbsp oil into a large pan and warm to a medium temperature. Slide in the chopped leeks, onions, garlic and thyme. Sprinkle in a good pinch of salt and pepper. Cook gently for 10 mins, stirring occasionally, till softened.

4. Meanwhile, crumble the veg stock cube into a heatproof jug. Pour over 600ml boiling water and stir to dissolve the stock.

5. Tip the pearl barley into the pan and stir well. Cover the barley and veg with the hot stock. Return to the boil, then reduce to a gentle simmer. Cook for 20 mins, stirring occasionally.

Margot Henderson's Braised Leeks With Tomatoes, Olives And Polenta

6. While the orzotto is cooking, strip the kale leaves away from their woody stalks. Chop the kale leaves into small pieces.

7. After 20 mins, the barley should be tender, with a slight bite, and most of the stock has been absorbed. Stir through the kale leaves and cook for a further 2–3 mins, till tender.

8. Stir the roasted tomatoes through the orzotto. Pour in half the carton of soya cream. Grate in the lemon zest. Stir well and warm the cream through for 1 min. Have a taste of the barley and add more salt and pepper if needed

Leeks In Olive Oil (prasa Ladera) Recipe

This is simple and delicious! I had never made orzotto before so didn't really know what to expect, but I was really happy with this dish. It felt healthy but also quite hearty, so it was great. I used creme fraiche instead of the vegan cream and would also try it with other veggies, eg. broccoli, depending on the season. Very versatile, I suspect.This Penne with Roasted Tomatoes and Leeks is filled with delicious flavors and comes together simply. It makes the perfect weeknight meal that feels satisfying and special!

I’ve been really into simple pastas filled with goodness lately, taking full advantage of all the produce left in the fridge and beans in the pantry. That’s what I love about pastas like this. I was able to rescue some kale and leeks that were on their way to being too old, and turned them into a yummy, cozy pasta dish.

This recipe also uses some of my other favorite ingredients that I like to keep on hand – tomatoes, cannellini beans, and capers. The tomatoes roast in the oven and get the most delicious sweetness, the cannellini beans are creamy and satisfying, and the capers add a great tang to finish off the dish.

Sephardic Leeks With Tomato Recipe

Another reason why I love this pasta is the variety of colors. This pasta is yet another one of my recipes that accidentally ends up with holiday colors, ha! Yet here, the red and green are perfect for any season and make for a light yet hearty meal that will hopefully become one of your favorites.

This Penne with Roasted Tomatoes and Leeks is a really simple vegan lunch or dinner that is ready in 30 to 35 minutes. While the pasta is cooking and the tomatoes are roasting, the other ingredients and steps are done in the pan on the stove.

Start by preheating the oven to 400 degrees F and putting a pot of water on the stove to boil. (When the water boils, I like to add around 2 to 3 teaspoons of kosher salt to the water along with the pasta, but this is optional). You’ll cook the pasta until just al dente and drain it, but reserve 1/4 cup of the pasta cooking water.

Leek And Zucchini Fritters

Right after you preheat the oven and put the water on to boil, slice the cherry or grape tomatoes in half and add them to a baking dish. I used a glass 8×8 baking dish, and add 1 tbsp of olive oil and salt and pepper, then give them a toss and place them into the oven.

Next you’ll prepare the leeks. You won’t need a full leek, just a few inches of the middle, light green part. Leeks are a great way to add subtle oniony flavor without being overpowering, and they cook so quickly as well. Your kitchen will smell amazing as they cook with some garlic, olive oil, and vegan butter. I love leeks in my Creamy Vegan Potato Soup with Leeks.

For cutting the leek, trim the white part and the dark green ends off. Then slice the leek lengthwise, then crosswise cuts around 3/4 cm thick. Then place the leeks into a colander and thoroughly rinse them, since they can get a bit of dirt into them. This rinsing will take care of that, though. Simply Recipes has a great tutorial for how to clean leeks here.

Roasted Potato, Eggplant And Leek Recipe

Then add them to a large pan on the stove over medium heat, along with a tablespoon of olive oil and vegan butter. Let them cook while you mince the garlic, and add that to the pan. Let that cook while you cut the stems out of the kale leaves, and thinly slice them. You want small pieces of kale, but not a fine chop. The kale softens as it cooks, and is entirely different than I remember served to me as a kid – tough, curly and pretty icky.

The roasted tomatoes should be ready around this time or nearly. You’re looking for the skins to be somewhat wilting and the juices to be releasing. Add the kale to the pan, along with the roasted tomatoes and their juices.

Add the pasta water as well, and the other seasonings, beans, sun-dried tomatoes, etc. The pasta goes in, along with some of the vegan parmesan. Cook everything together for a minute or two. Then serve the pasta and top with more vegan parmesan if you like, and the capers.

Crispy Pasta With Tomatoes & Leeks

If you don’t have kale, or just have an aversion to it, a great substitute is baby spinach. I often use baby spinach in dishes like this, such as my Roasted Tomato Spaghetti with Spinach and Chickpeas and Penne with Peppers, Tomatoes and Spinach. And here’s another great pasta recipe that uses kale and also delicious marinated artichokes: Pasta with Cherry Tomatoes and Kale.

The sun-dried tomatoes and capers are “nice to haves” for this dish. But, if you don’t have them, no worries! The dish will still be yummy. You can try adding marinated artichokes or roasted peppers as well.

Plus, if you don’t have fresh garlic, or are feeling too lazy to deal with it (oh, I’ve been there too!), that’s okay! You can substitute 3/4 to 1 teaspoon of garlic powder instead. You can add this into the pan towards the end of the recipe, with all the seasonings, tomatoes, etc.

Leek And Pepper Curry — Co Op

This Penne with Roasted Tomatoes and Leeks recipe uses vegan parmesan. However, a great substitute would be nutritional yeast. It doesn’t taste as “cheesy”, but it still adds a nice depth of flavor. I would suggest starting with 1 tablespoon though. Taste it and add more if you like!

*You can try substituting nutritional yeast for the vegan parmesan. I would suggest starting with 1 tbsp and adding more, to taste.