Vegan Recipes

Contributor: Dr. Rashmi Chadha

8 servings

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Ingredients and preparation

2 tablespoons vegan butter or 2 tablespoon olive oil (or 1 of each)

1 shallot, roughly chopped

1 large leek - washed, chopped, washed again

1 cauliflower (including stalks) - washed, roughly chopped

1 large or 2 medium potatoes (not floury ones!) - roughly chopped

4 cups vegetable stock (can use vegetarian “no chicken” soup base if you want)

2 tablespoons vegan cream cheese (optional)

6 tablespoons nutritional yeast powder (or more if you want a “cheesy” taste)

¼ teaspoon dried thyme (not much, or it will be bitter)

Salt and pepper

Method

• On medium heat, melt vegan butter in a saucepan. (If using olive oil, warm this in saucepan)
• Fry shallot for a few seconds to soften.
• Add chopped leeks. Soften down for 5 minutes, stirring to prevent burning.
• Add cauliflower, potato and stock. Ensure stock is covering the vegetables by at least 2 cm. Bring to a boil and then simmer until potatoes are soft.
• Add dried thyme. Cook on lower heat for another 2 minutes.
• Remove from heat and carefully blend to velvety consistency with either an immersion blender or a food processor.
• Add nutritional yeast and vegan cream cheese.
• Season with lots of black pepper and salt (if needed).
• Serve with warm bread.