Rustic Vegan Creamy Leeks with Paprika Rice Recipe

Diana White
Friday, 4th January 2013

Diana White, author of Vegan Rustic Cooking explains how you can turn your fresh garden leeks into a warm, creamy feast

All of Diana's recipes and nutritional principles take into account our own health but also the effect our food consumption habits have on our planet. 

This delicious 'Vegan Rustic Cooking' recipe will see you through late autumn, winter and early spring, which is when you will find leeks growing in abundance.

Ingredients (serves 2)

200g / 1 cup of whole short grain rice

dashes of salt

1/2 teaspoon of deep red paprika

3 large slices of medium thickness whole wheat bread,

crusts removed and coated on both sides with

vegetable fat spread

1 tablespoon of rapeseed oil

2 medium leeks finely sliced including any decent

green parts

250ml / 1 cup of soya milk

1/3 mug / 1/2 cup of ground almonds

1/2 teaspoon of ground nutmeg

salt and pepper to taste


Place the rice, salt and paprika in a large pan with 500ml / 2. cups of water. Bring to boil, then simmer very gently with the lid on until the water is absorbed, about 30 minutes.

Meanwhile, toast the coated bread on both sides. When cooled, crush into rough breadcrumbs using your fingers and set aside.

Put 2 plates to warm. In a large non-stick frying pan, sauté the leeks in the oil until tender. Then add the soya milk, ground almonds, nutmeg, salt and pepper and mix well in.

As soon as the sauce thickens (do not let the sauce dry out, add a little more water if necessary) divide the mixture between the 2 plates filling one half of each. Sprinkle with the breadcrumbs and spoon the rice onto the other half of the plate, serve.

Note: If wished, a few chopped mushrooms can be added to the leeks halfway through their cooking time. 

For another 160 seasonal and healthy recipes, why not grab a copy of Vegan Rustic Cooking. It is also available in e-book (pdf) format here.

For more information on this and other permaculture authors, please visit our Permanent Publications website.

Catherine R |
Tue, 29/01/2013 - 22:36

Love this book!

I am not a vegan or a vegetarian - but I do have friends who are! So armed with a copy of this very helpful cookery book I have taken my taste-buds for a hitherto uncharted journey! It has been an eye-opener! I never realised that vegan cooking could produce such tasty, delicious and healthy food.

Well done! I am now also 'growing my own' - must admit I still enjoy my meat, fish and chicken dishes - but I now feel really good about providing enjoyable food for my vegan and veggie friends.