“Delightful Dutch Vegan Vegetable Medley with Creamy Potato-Leek Sauce”
This mouthwatering Dutch dinner is perfect for vegans and those seeking plant-based options. The exquisite vegan vegetable medley with creamy potato-leek sauce boasts a delectable blend of flavors, textures, and colors, making it an irresistible choice for your next meal.
Allergens
Dairy-free (Vegan)
Ingredients
- 2 lbs mixed seasonal vegetables (e.g., carrots, zucchini, bell peppers) 1 lb potatoes, peeled and cubed 3 leeks, white and light green parts only, chopped 1 cup unsweetened almond milk 2 tbsp vegan butter 1/4 cup all
- purpose flour Salt and pepper to taste Fresh parsley, for garnish
Instructions
- Begin by preparing the vegetables, washing and cutting them into bite sized pieces. In a large pot, boil water and cook potatoes until tender but not mushy. Drain and set aside. In another pan, sauté the leeks in vegan butter over medium heat until softened and fragrant. Gradually add the flour to create a roux, stirring constantly to avoid lumps. Slowly pour in the almond milk, whisking continuously. Cook until thickened. Add the cooked potatoes to the sauce, mashing them slightly to incorporate. Season with salt and pepper. Steam or sauté the prepared vegetables until tender but still crisp. Arrange the vegetables on a platter, drizzle the creamy potato leek sauce over the top, and garnish with fresh parsley. Serve immediately.
Chef’s Insight
Using seasonal vegetables ensures that your dish will be both fresh and flavorful.
Notes
Feel free to mix and match your favorite vegetables for a personalized touch.