Simple Recipes to Use Leftover Leeks

Leeks are often used in roast dinners and in soup, but if you have a bunch of leeks and are having no ideas on what to do with the leftovers, here are some tasty ideas.

This roasted leek and cauliflower pasta (Lazy Cat Kitchen) makes a change from tomato sauce. You can buy plastic-free homegrown pasta these days (Yorkshire Pasta Co or Northern Pasta Co). Top with vegan parmesan.

Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).

For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch tops closed) before recycling, to avoid wildlife getting trapped.

Vegan potato and leek soup

This potato leek soup (The Simple Veganista) is made with tender potatoes and mild leeks, for a creamy classic. Also contains simple herbs for some extra taste.

This vegan leek potato cup-a-soup (The Veg Space) is the ideal alternative to those palm-oil laden packs in stores. Cup a soup is nice and warming for winter days, and better for you than endless cups of coffee!

This recipe uses whole potatoes and stewed leeks, with good veggie stock and vegan cream, for a yummy drink treat in cold weather.

Start with a sturdy, heatproof jar or mug with a tight lid. Glass jars like Mason jars work well because they handle boiling water, and are easy to clean. Make sure your chosen container holds at least 400ml and seals well to stop leaks if you’re packing your soup for work or school.

Wash the container before you use it, then let it dry fully.

French Vegan Leek Tart

This vegan leek tart (Full of Plants) fills a buttery shortcrusty pastry with caramelised leeks and cashew cream. Serve warm with salad, or chilled as an appetiser.