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Preheat the oven to 200°C (fan).
Trim the tops from the leeks where they start to flare and set aside for stock or soups.
Place the leeks on a tray and roast for 35 to 40 minutes, until the outsides are charred and the insides are soft.
Melt the vegan butter in an ovenproof pan over a medium heat.
Add the flour and garlic, whisking to form a paste.
Cook for a minute to remove any raw flour taste.
Gradually add the oat milk, whisking until smooth, then pour in the white wine and add the rosemary sprig.
Simmer gently for 5 to 6 minutes, until thickened and glossy.
Remove the rosemary and season with salt and pepper.
Slice the roasted leeks lengthways, scoop out the soft insides and roughly chop them.
Stir the chopped leek and butter beans into the creamy sauce.
Tear the Tiba Tempeh Smoky block into small pieces.
Pulse in a food processor with the bread until you have coarse crumbs, or crumble by hand for a chunkier texture.
Toss the tempeh crumb with olive oil, salt and black pepper.
Scatter the tempeh crumb evenly over the creamy leeks and beans.
Bake for 15 to 20 minutes, until the top is crisp and golden.
Serve as the main for your roast with your favourite seasonal veg.