Leek Coulis Gluten Free And Vegan Recipes

CREAMY VEGAN MUSHROOM AND LEEK TAGLIATELLE (GF)

Steps:

• First things first, get your pasta cooking in some boiling water (follow package instructions).
• Once that's on the go, heat the oil in a large pan and add the sliced leeks. Soften for 3-4 minutes on medium heat, before adding in the mushrooms and garlic. Add salt and pepper and cook for another 3-4 minutes.
• Next, add in the plant-based crème fraiche, nutritional yeast, dried tarragon, lemon zest, and lemon juice. Mix well and simmer for a couple of minutes, adding a splash of pasta cooking water if you want to loosen the sauce. Adjust the seasoning to taste.
• If including the frozen peas, add these to the pot of pasta a couple of minutes before the end of its cooking time.
• Once the pasta is cooked, drain it and the peas then add to the pan with the sauce. Turn off the heat and stir through until evenly coated. Serve with chopped fresh parsley.

LEEK COULIS (GLUTEN FREE AND VEGAN)

Steps:

• 1. Heat olive oil in a large skillet.
• 2. Saute leeks and fennel for 6-8 minutes until soft.
• 3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted.
• 4. Stir coconut milk into mixture.
• 5. Transfer mixture to a vita-mix and puree on highest speed until smooth.
• 6. Blend in lemon juice and salt.
• 7. While vita-mix is running on medium speed, slowly drizzle in olive oil.
• 8. Serve over salmon or veggies.