Cooked - Vegan Stuffed Leeks On Apricot-almond Cream

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Stuffed Leeks On Apricot-almond Cream

1.0

3–4 large leeks (each Leek makes 4-5 units)

Leek leftovers, chopped

Zest of 1 lemon

1 red chili, chopped

1 tsp (5 g) salt

1 cup (20 g) mint leaves

2 tbsp (30 ml) maple or date syrup

3 tbsp (45 ml) olive oil

4 apricots, diced

½ cup (100 g) uncooked rice

2 tbsp (30 g) soy sauce

2 tbsp (30 g) maple or date syrup

Juice of 1 lemon

1 tsp salt

1 tsp pepper

3 tbsp (45 ml) olive oil

1 cup (250 ml) water

100 g almonds

150 g apricots (about 3 units)

100 g whole lemon

20 g fresh turmeric or 1 tsp dried

5 g salt

30 g sugar

200 ml almond milk

Cut off the roots. Make a single cut lengthwise halfway through each leek, then gently separate the leaves.
Blanch in boiling water for 1 minute and cool.
Mix all filling ingredients in a bowl.
Place a spoonful of filling at one end of each leaf.
Fold into a triangle like a samosa. Repeat.
Arrange all triangles in a baking dish.
Whisk sauce ingredients and pour over.
Cover with damp baking paper and foil.
Bake at 200°C (fan) for 75 min.
Uncover, increase to 220°C, and roast 15 min more.
Blend almonds, apricots, lemon, turmeric, salt, sugar, and almond milk until completely smooth. Chill until ready to serve.
Spread the almond-apricot cream on a plate.
Top with stuffed leeks.
Spoon over roasting juices and finish with chopped almonds, oregano, and a drizzle of olive oil.

Course🍽️Main Course

Diets🌱Vegan...

Category🫑Stuffed Vegetables

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🌸Spring

DifficultyEasy ⏰ 45m

Created 55 weeks ago

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