Leek, Carrot And Mushroom Creamy Bake (Vegan)

Name: Leek, Carrot And Mushroom Creamy Bake (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g leeks; 300 g carrots, diced into cubes; 200 g sliced mushrooms; 3 minced garlic cloves; 1 tablespoon olive oil; 40 g flour; 40 g margarine; 2 vegetable bouillon cubes; 450 ml boiling water; 150 ml soya cream; 1 tablespoon fresh tarragon; 1 tablespoon fresh parsley; 1 teaspoon mustard powder; salt and pepper

Servings: persons

300 g leeks
300 g carrots, diced into cubes
200 g sliced mushrooms
3 minced garlic cloves
1 tablespoon olive oil
40 g flour
40 g margarine
2 vegetable bouillon cubes
450 ml boiling water
150 ml soya cream
1 tablespoon fresh tarragon
1 tablespoon fresh parsley
1 teaspoon mustard powder
salt and pepper

1
Fry the leeks and carrots in a frying pan the olive oil on a moderate heat until they begin to soften.
2
Add the garlic and mushroom cook for a further 5 minutes. Remove the veg mix from the pan.
3
Add the margarine and flour to the frying pan and heat gently stirring into a pasta, cook until golden brown about 5 minutes.
4
Add the boiling water to the bouillon cubes and stir well, add this stock to the flour and margarine gradually whisking in between. When all incorporated and thickened, take of heat and add soya cream and herbs mustard and season with salt and pepper.
5
Mix this with the vegetables and put in an oven proof dish, place in oven gas mark 6 for 40 minutes. Add dumplings if you want on the top and cook for a further 20 minutes.

1349

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 g leeks, 300 g carrots, diced into cubes, 200 g sliced mushrooms, 3 minced garlic cloves, and more.

Yes, Leek, Carrot And Mushroom Creamy Bake (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!