This was perfect for a rainy Sunday afternoon. The recipe is from The Vegetarian 5- Ingredient Gourmet. This is my new book, and it's super cool for people who work, but want to eat well and flesh-free. I substituted vegan butter and soymilk for the butter and milk to make it animal product free as well. I also used vegan vegetable bullion.
Basically, you chop 3-4 leeks and saute in some vegan butter, using your soup pot. Leeks are my new friend! You chop off the tops and slice up the white and light green parts. Be careful, because they are super dirty on the inside, so wash them a few times.
Peel and dice 6 Yukon Gold potatoes, and throw them in the pot. Add two cubes of vegan vegetable bullion and water to cover the potatoes, and simmer for 20 minutes.
Remove two cups of the potatoes and mash them, then throw them back in the pot and add about a cup of soymilk. Salt, pepper, slurp!
I was surprise at how easy, and tasty this turned out to be.
Prep time: 10 minutes
Cook Time: 25 minutes
Taste Rating: 9 from both of us.
Dishes: not a lot!
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