Before the warm months and their abundance of fresh vegetables arrive, we can still take advantage of the veggies that are in season during the colder months—like leeks. Young green onions can be used as a substitute. This type of mashed potato dish is a great way to enrich your menu with extra vitamins, and it pairs beautifully with the spicy koji loaf. For a touch of glamour, we’ll serve it topped with a walnut crumble.
Leek Mashed Potatoes
- 2–4 leeks, depending on size
- 800 g potatoes
- 200 ml unsweetened soy milk
- salt
- nutmeg
- 1 tbsp olive oil
- 400 g koji loaf
- a little olive oil
Walnut Crumble
- 1 handful of walnuts, very finely chopped (not ground)
- 1 tbsp vegan margarine or refined coconut oil
- a pinch of brown sugar
- 1 tbsp soy sauce
Instructions:
1. Walnut Crumble
Prepare the crumble first or while the potatoes are cooking. In a small saucepan, melt the margarine and lightly toast the finely chopped walnuts. Season with a pinch of brown sugar and a tablespoon of soy sauce. Set aside.
2. Potatoes
Wash, peel, and chop the potatoes, then cook them in salted water. Once soft, drain and mash using a potato masher.
3. Leeks
Slice the leeks lengthwise, chop, and rinse well in a bowl of water to remove any hidden dirt or grit. Drain thoroughly. Sauté the chopped leeks in a tablespoon of oil with a pinch of salt. When they begin to brown, add 100 ml of soy milk and simmer until soft.
4. Combine
Mix the mashed potatoes and softened leeks in a pot. Stir well, adding more hot soy milk if needed to reach your preferred consistency. Season with nutmeg.
5. Koji Loaf
Cut the koji loaf into 8 even slices (about 1 cm thick) and pan-fry with a little olive oil, around 3 minutes per side. Serve hot.
Serving:
Serve the leek mashed potatoes topped with walnut crumble, and garnish with curly parsley leaves if desired.
Recipe by: Zulejka Javeršek, author of the blog Uglašena kuhinja.