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Leek stock small

Leek stock: Celebrating in-season British leeks

With the number of vegans in the UK set to hit over 2 million by the end of 2020, demand for inspiring, seasonal, but cost effective vegan recipes is rising too. With leeks now at the peak of their season, the British Leek Growers Association has teamed up with vegan chef and nutritionist Julie Cleijne of Sustainable Food Consultants, to create a suite of delicious, new vegan recipes with leeks at their heart.

The newly created vegan recipes all feature British Leeks and range from store cupboard staples to celebratory indulgences.

Julie Cleijne says: “British leeks are one of the Country’s most nutritious and yet under used and appreciated vegetables… until now. If there has been one silver lining to the pandemic, it has been to bring these nutritious, delicious and versatile vegetables centre stage and we’ve seen sales of leeks jump by 15.6% this year.

As one of the few indigenous British vegetables to be ‘in season’ throughout the winter months we really should be eating more of them, to reduce air miles, boost immunity and save the pennies. The recipes I’ve created are not only strong on flavour, they’re easy on the pocket too with the cost per serving from as little at 48p.

Leek stock small


1 tbsp of rapeseed oil

2 tbsp of vegan margarine

1 small onion, finely sliced

Leek leaves, finely sliced – about 6 tbsp

1 stick celery, finely sliced

1 medium carrot, finely sliced

1 clove garlic, halved


2 bay leaves

4 sprigs of fresh thyme

Small handful of fresh parsley

1/2 tsp crushed black peppercorns



In a large saucepan heat the oil and margarine over a low heat.


Add all the chopped vegetables and cook gently until they have sweated down, and starting to colour – approximately 10 minutes


Add enough water to just cover the vegetables by a few centimetres.


Bring to the boil then, using a ladle, remove the top layer of scum which rises to the top of the pan


Turn down the heat to a very low simmer.


Add bay leaves, thyme, parsley and the crushed peppercorns.


Gently simmer on the lowest heat for approximately one hour.  Top up with water if it is getting too dry at any point.


You can keep the stock for 3–5 days in the fridge, or freeze it for up to 6 months.


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