Leeks are criminally underrated and this is the best way to use them. Braised in a mixture of vegan butter, extra virgin olive oil and veg stock until jammy and soft, served on toast topped with a bright pistachio pesto. Minimal effort, high reward.
Halve the pale green part of the leek across the middle (width wise) then slice down the centre of each piece to give you 4 pieces. Gently wash the leeks to remove any dirt, making sure to keep each piece in tact.
Heat the vegan butter and oil in a saucepan that will fit all 4 pieces. Once melted and bubbling, add the leeks cut side down and fry over a medium heat until they're deep golden colour, almost charred.
Once they're nicely browned, carefully pour in the stock and cover with a lid. Simmer over a low heat for 20 mins, until the leeks are fork tender.
In the meantime, blend all the ingredients for the pesto until smooth or slightly coarse, depending on the desired consistency. Season to taste then set to one side.
Toast the bread either in a toaster or fried in some extra virgin olive oil until golden then serve topped with generous amounts of thick creamy vegan yoghurt (or cream cheese), the jammy leeks, dollops of pesto, a sprinkling of chopped nuts and some lemon zest. Serve and enjoy!
