Vegan Creamy Leek and Parsnip Bake – a hearty plant-based comfort food recipe made with tender leeks, sweet parsnips and a rich, dairy-free sauce. Baked until golden and bubbling, this easy vegan dish is wholesome, satisfying and perfect for cosy dinners, family meals or as a side with roasted vegetables.

Ingredients (Serves 4)

2 tbsp olive oil

2 shallots

1 large leek

1kg parsnips

2 garlic cloves

1 thyme sprig

1 tbsp white wine vinegar

500ml vegetable stock

100g plant-based cheddar cheese

200ml plant-based cream

50g pumpkin seeds

Salt and pepper

Method -

Finely slice the shallots, then gently fry in olive oil for 2-3 minutes on a medium heat until they start to soften.

Slice the leeks into 0.5cm rounds, add to the shallots and cook for a further 2-3 minutes.

Finely slice the garlic and remove the thyme from the stem, add both to the leek & shallots.

Add the white wine vinegar, season generously with salt and pepper and cook on a low heat for 25 - 30 minutes stirring regularly until the mixture turns soft and golden.

Next, peel the parsnips and slice as finely as you can.

In a baking tray, place a layer of the cooked leek mixture followed by a layer of the sliced parsnips. Season each layer of parsnips with salt and pepper.

You should have about 3 layers of each depending on the size of your baking tray.

Pour over the vegetable stock and roast at 200c for 25-35 minutes or until the top starts to brown.

Remove the baking tray and top with the cream, cheese and pumpkin seeds then bake for a final 10 minutes.

This Vegan Creamy Leek and Parsnip Bake is hearty, warming and full of flavour. Tender leeks and sweet parsnips are layered in a rich, dairy-free sauce, then baked until golden and bubbling. It’s the perfect comfort food for a cosy dinner, whether served as a main dish with a crisp salad or as a side with roasted vegetables. Easy to prepare and completely plant-based, this creamy bake is a wholesome dish that’s as nourishing as it is satisfying.