Vegan leek vegetables

Ingredients for 3 servings:

• 4 thick leeks
• 1 large onion(s)
• 2 packs of oat cream (oat cream cuisine) of 200 ml each
• 2 tbsp margarine, vegan (Alsan)
• some wholemeal flour
• e.g. vegetable broth
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Homemade – simple, quick and delicious!

Cut each leek lengthwise, wash, and cut into approximately 1-1.5 cm wide pieces, blanch briefly, and drain. Reserve the cooking water. Peel the onion and dice it into small pieces. Melt the margarine in a saucepan and briefly sauté the diced onions. Then add a little whole-wheat flour and mix well. Gradually add the reserved cooking water (preferably with a ladle for better balance). Stir quickly to avoid lumps. Bring the roux to a boil while stirring. Then add the two packets of oat cream and mix. Add the leek. Season to taste with vegetable stock, salt, pepper, and nutmeg. It goes great with pasta or my whole-wheat pancakes. Oat cream, by the way, has far fewer calories than regular cream and is also very suitable for a low-cholesterol diet!