Burnt Leeks & Butter Beans

Updated at: Sat, 21 Oct 2023 22:09:12 GMT

Step 1

Preheat oven to 420 F

Step 2

Trim tops of leeks at the point where they begin to flare. Place on a baking tray and roast for 35-40 minutes, or until fully charred on the outside.

Step 3

Melt vegan butter in an oven-safe pan over medium heat. Add flour and garlic and whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour.

Step 4

Next add the oat milk a little at a time, whisking continuously, until smooth. Add the white wine and rosemary sprig, then bring the sauce to a gentle simmer and cook, stirring frequently, for 5-6 minutes, or until thickened and glossy. Remove the rosemary from the sauce, then stir in the nutritional yeast. Season to taste with salt and black pepper.

Step 5

Chop each burnt leek in half lengthwise and use a spoon to scoop out the soft flesh in the middle. Roughly chop the leek before adding it to the sauce along with the beans. Stir well to combine, then transfer the whole pan into the oven and bake for 15-20 minutes, until golden on top.

Step 6

Serve with crust bread and a good crack of black pepper.

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