Creamy Leeks and Beans
2 teaspoons vegan margarine
2 leaks, washed, trimmed, and sliced into rounds
1 veggie stock cube, crumbled
1/2 to 1 cup water
1 (15-ounce) can flagelot or great northern beans, drained
2.5 ounces white wine (1/2 wine glass)
2 ounces vegan cream (1 shot glass; I used Alpro Soya)
salt, to taste
pepper, to taste
1. In a pan on a medium heat, heat margarine. Add the leaks, stock cube, and a little water at a time as it cooks. Saute until the leaks have softened.
2. Add beans, then white wine; cook off alcohol then turn heat down to low.
3. Add cream according to taste (you might not use all of the shot glass, you might however prefer it creamier, if so add more) and season with salt and pepper.
Enjoy as an accompanying dish (serves 4) or add to cooked pasta as a main (serves 2).
Source of recipe: Modified version of a Hairy Bikers recipe