15 Easy Vegan Leek Recipes for Any Occasion

Leeks are a versatile and flavorful vegetable that add depth to any dish.

They are naturally low in calories, rich in vitamins, and perfect for plant-based meals.

These 15 vegan leek recipes are designed to be easy, delicious, and wholesome.

From soups and stir-fries to quiches, casseroles, and roasted dishes, there’s a recipe for every craving.

Using fresh leeks with complementary vegetables, herbs, and spices, these recipes are perfect for weeknight dinners or special occasions.

Enjoy hearty, nutritious, and flavorful vegan meals featuring this versatile vegetable.

15 Easy Vegan Leek Recipes for Any Occasion

Vegan leek recipes prove that plant-based meals can be vibrant, tasty, and satisfying.

These 15 recipes offer a variety of preparations, textures, and flavors to suit every palate.

From creamy soups and roasted sides to stir-fries and main dishes, there’s a recipe for any occasion.

Experiment with herbs, spices, and complementary vegetables to create unique meals.

Leeks are nutritious, versatile, and perfect for plant-based cooking.

With these recipes, you can enjoy wholesome, flavorful, and satisfying vegan leek dishes anytime.

Vegan Creamy Leek and Potato Soup

This Vegan Creamy Leek and Potato Soup is rich, comforting, and perfect for chilly days.

It combines sautéed leeks and tender potatoes in a creamy coconut milk base.

Slow simmering allows the flavors to meld, creating a smooth, velvety texture.

Ingredients:

• 3 large leeks, white and light green parts, cleaned and sliced
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté for 5–7 minutes until translucent.
• Stir in garlic and sliced leeks, cooking 5 minutes until softened.
• Add diced potatoes and stir to combine.
• Pour in vegetable broth, cover, and bring to a simmer.
• Cook 20–25 minutes until potatoes are tender.
• Remove from heat and blend with an immersion blender until smooth.
• Stir in coconut milk and season with salt and pepper.
• Heat gently for 2–3 minutes, then serve hot.
• Garnish with fresh chives before serving.

This Vegan Creamy Leek and Potato Soup is smooth, rich, and comforting.

Leeks add a gentle onion flavor while potatoes provide a creamy texture.

It is perfect for a warming vegan lunch or dinner.

A simple yet elegant dish ideal for cozy meals.

Vegan Leek and Mushroom Risotto

This Vegan Leek and Mushroom Risotto is creamy, earthy, and satisfying.

It combines tender leeks, sautéed mushrooms, and Arborio rice cooked slowly to perfection.

Perfect for a comforting vegan dinner with a sophisticated flavor profile.

Ingredients:

• 1 1/2 cups Arborio rice
• 3 large leeks, white and light green parts, sliced
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 2 tbsp olive oil
• 1/4 cup nutritional yeast (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add onions and sauté 5 minutes until translucent.
• Stir in garlic, leeks, and mushrooms, cooking 5–7 minutes until softened.
• Add Arborio rice and toast for 2 minutes, stirring constantly.
• Gradually add warm vegetable broth, one ladle at a time, stirring until liquid is absorbed before adding more.
• Continue for 20–25 minutes until rice is tender and creamy.
• Stir in nutritional yeast, salt, and pepper.
• Remove from heat and let rest for 2 minutes.
• Serve hot, garnished with fresh parsley.

This Vegan Leek and Mushroom Risotto is creamy, earthy, and aromatic.

Leeks add sweetness while mushrooms provide depth and umami.

It is perfect for an elegant vegan dinner.

A hearty and satisfying dish ideal for special occasions or cozy evenings.

Vegan Leek and Lentil Stew

This Vegan Leek and Lentil Stew is protein-rich, hearty, and deeply flavorful.

It combines green lentils, leeks, carrots, and aromatic spices for a wholesome meal.

Perfect for a nourishing lunch or dinner, especially during colder months.

Ingredients:

• 2 cups green lentils, rinsed
• 3 large leeks, cleaned and sliced
• 2 carrots, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté 5 minutes until translucent.
• Stir in garlic, leeks, and carrots, cooking 5–7 minutes until softened.
• Add lentils and mix thoroughly.
• Pour in vegetable broth, bring to a boil, then reduce heat to simmer.
• Add thyme, smoked paprika, salt, and pepper.
• Cover and simmer for 30–35 minutes until lentils are tender.
• Adjust seasoning as needed and remove from heat.
• Serve hot with crusty bread or rice.

This Vegan Leek and Lentil Stew is hearty, nutritious, and flavorful.

Lentils provide protein while leeks add subtle sweetness.

It is perfect for a filling vegan lunch or dinner.

A comforting dish ideal for cozy family meals.

Vegan Leek and Spinach Stir-Fry

This Vegan Leek and Spinach Stir-Fry is light, fresh, and nutrient-dense.

It combines tender leeks, fresh spinach, garlic, and a touch of soy sauce for flavor.

Perfect for a quick vegan side dish or main course.

Ingredients:

• 3 large leeks, cleaned and sliced
• 4 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Salt and pepper to taste
• Toasted sesame seeds for garnish

Instructions:

• Heat olive oil and sesame oil in a large skillet over medium heat.
• Add garlic and sauté 1–2 minutes until fragrant.
• Stir in sliced leeks and cook 5–7 minutes until tender.
• Add spinach and soy sauce, tossing until spinach wilts.
• Season with salt and pepper as needed.
• Cook for another 2 minutes, stirring occasionally.
• Serve hot, garnished with toasted sesame seeds.

This Vegan Leek and Spinach Stir-Fry is fresh, light, and flavorful.

Leeks add sweetness while spinach provides nutrition and color.

It is perfect for a quick, healthy vegan meal.

A versatile side dish ideal for weeknight dinners or lunch.

Vegan Leek and Chickpea Curry

This Vegan Leek and Chickpea Curry is protein-rich, spicy, and aromatic.

It combines chickpeas, leeks, tomatoes, and Indian spices for a comforting vegan dinner.

Slow cooking allows chickpeas to absorb the flavors, creating a hearty, flavorful curry.

Ingredients:

• 2 cups cooked chickpeas
• 3 large leeks, sliced and cleaned
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté for 30 seconds.
• Add onions and cook until golden brown.
• Stir in garlic, ginger, and sliced leeks, cooking 5–7 minutes until softened.
• Add chopped tomatoes, turmeric, coriander, and salt, cooking 5 minutes until tomatoes soften.
• Add chickpeas and mix thoroughly with the spice mixture.
• Pour 1/2 cup water, cover, and simmer 15 minutes for flavors to meld.
• Sprinkle garam masala and stir gently.
• Garnish with fresh cilantro and serve hot with rice or flatbread.

This Vegan Leek and Chickpea Curry is hearty, flavorful, and aromatic.

Chickpeas provide protein while leeks add a sweet, delicate flavor.

It is perfect for a filling vegan dinner.

A satisfying, comforting dish ideal for weeknight or festive meals

Vegan Leek and Mushroom Pie

This Vegan Leek and Mushroom Pie is hearty, savory, and comforting.

It combines tender leeks and earthy mushrooms in a creamy sauce, encased in a flaky vegan pastry.

Perfect for a cozy vegan dinner or special occasion.

Slow cooking the leeks and mushrooms allows the flavors to meld and intensify.

Ingredients:

• 3 large leeks, sliced and cleaned
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup coconut cream
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• 1 sheet vegan puff pastry
• 1 tbsp non-dairy milk for brushing

Instructions:

• Preheat oven to 400°F (200°C).
• Heat olive oil in a skillet over medium heat.
• Add onions and sauté for 5–7 minutes until translucent.
• Stir in garlic and leeks, cooking 5–7 minutes until softened.
• Add mushrooms, thyme, salt, and pepper, cooking 7–10 minutes until mushrooms release moisture and mixture thickens.
• Stir in coconut cream and cook 2–3 minutes until combined.
• Roll out vegan puff pastry on a baking sheet.
• Spoon leek-mushroom filling onto the pastry, leaving edges clear.
• Fold edges over to form a rustic pie and brush with non-dairy milk.
• Bake 25–30 minutes until golden brown.
• Remove from oven and let cool 5 minutes before serving.

This Vegan Leek and Mushroom Pie is rich, savory, and comforting.

Leeks provide sweetness while mushrooms add earthiness and depth.

It is perfect for a hearty vegan dinner or special occasion.

A flavorful, satisfying dish ideal for family meals or gatherings.

Vegan Leek and Sweet Potato Curry

This Vegan Leek and Sweet Potato Curry is warming, flavorful, and wholesome.

It combines tender leeks, sweet potatoes, and a blend of aromatic spices.

Perfect for a comforting vegan dinner served with rice or flatbread.

Slow cooking allows the sweet potatoes to soften and leeks to release their subtle sweetness into the curry.

Ingredients:

• 3 large leeks, sliced and cleaned
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp chili powder (optional)
• 2 tbsp oil
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté 30 seconds until fragrant.
• Add chopped onions and cook 5–7 minutes until golden brown.
• Stir in garlic, ginger, and sliced leeks, cooking 5–7 minutes until softened.
• Add turmeric, coriander, chili powder, and salt, stirring to combine.
• Add diced sweet potatoes and stir thoroughly with spices.
• Pour in coconut milk, cover, and simmer 20–25 minutes until sweet potatoes are tender.
• Sprinkle garam masala and mix gently.
• Adjust seasoning as needed and remove from heat.
• Garnish with fresh cilantro before serving hot with rice or flatbread.

This Vegan Leek and Sweet Potato Curry is rich, flavorful, and nourishing.

Sweet potatoes provide natural sweetness while leeks and spices create depth.

It is perfect for a filling vegan dinner.

A comforting, wholesome dish ideal for weeknight or festive meals.

Vegan Leek and Tofu Stir-Fry

This Vegan Leek and Tofu Stir-Fry is light, protein-rich, and flavorful.

It combines sautéed leeks, firm tofu, and soy-ginger sauce for a quick, satisfying meal.

Perfect for a healthy vegan lunch or dinner.

Cooking tofu with leeks and sauce allows flavors to meld while keeping textures tender and delicious.

Ingredients:

• 3 large leeks, sliced and cleaned
• 1 block firm tofu, cubed
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Toasted sesame seeds for garnish

Instructions:

• Press tofu to remove excess water and cut into cubes.
• Heat olive oil and sesame oil in a large skillet over medium heat.
• Add garlic and ginger, cooking 1–2 minutes until fragrant.
• Add sliced leeks and cook 5–7 minutes until tender.
• Add tofu cubes and gently toss with leeks.
• Pour in soy sauce and chili flakes, cooking 3–5 minutes until tofu absorbs flavors.
• Season with salt and pepper as needed.
• Remove from heat and serve hot.
• Garnish with toasted sesame seeds before serving.

This Vegan Leek and Tofu Stir-Fry is light, flavorful, and protein-packed.

Leeks add sweetness while tofu provides texture and nutrition.

It is perfect for a quick vegan lunch or dinner.

A simple, delicious dish ideal for weeknight meals or casual dinners.

Vegan Leek and Quinoa Salad

This Vegan Leek and Quinoa Salad is fresh, healthy, and nutrient-dense.

It combines cooked quinoa with sautéed leeks, roasted vegetables, and a tangy lemon dressing.

Perfect for a light vegan lunch or dinner.

Slowly cooking leeks brings out their natural sweetness, complementing the nutty quinoa and roasted vegetables.

Ingredients:

• 1 cup quinoa, rinsed
• 3 large leeks, sliced and cleaned
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Cook quinoa according to package instructions and let cool.
• Heat olive oil in a pan over medium heat.
• Add sliced leeks and sauté 5–7 minutes until tender.
• Add diced bell pepper and zucchini, cooking 5–7 minutes until vegetables are slightly caramelized.
• In a large bowl, combine cooked quinoa and sautéed vegetables.
• Drizzle with lemon juice and season with salt and pepper.
• Toss gently to combine and adjust seasoning as needed.
• Garnish with fresh parsley before serving.

This Vegan Leek and Quinoa Salad is fresh, nutritious, and flavorful.

Leeks provide a subtle sweetness that complements quinoa and roasted vegetables.

It is perfect for a light, healthy vegan meal.

A satisfying, wholesome salad ideal for lunch or dinner.

Vegan Leek and Chickpea Stew

This Vegan Leek and Chickpea Stew is hearty, protein-rich, and comforting.

It combines tender leeks, chickpeas, tomatoes, and warming spices for a wholesome vegan meal.

Slow simmering allows chickpeas to absorb the aromatic flavors, creating a rich, satisfying stew.

Ingredients:

• 2 cups cooked chickpeas
• 3 large leeks, sliced and cleaned
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add cumin seeds and sauté 30 seconds until fragrant.
• Add chopped onions and cook 5–7 minutes until golden brown.
• Stir in garlic, ginger, and sliced leeks, cooking 5 minutes until softened.
• Add turmeric, coriander, salt, and pepper, stirring to combine.
• Mix in cooked chickpeas and chopped tomatoes.
• Pour 1/2 cup water, cover, and simmer 15–20 minutes for flavors to meld.
• Adjust seasoning as needed and remove from heat.
• Garnish with fresh cilantro and serve hot with bread or rice.

This Vegan Leek and Chickpea Stew is hearty, flavorful, and nutritious.

Leeks provide gentle sweetness while chickpeas add protein and texture.

It is perfect for a filling vegan dinner.

A comforting, satisfying dish ideal for weeknight or casual meals

Vegan Leek and Carrot Soup

This Vegan Leek and Carrot Soup is light, flavorful, and nourishing.

It combines tender leeks and sweet carrots in a fragrant vegetable broth.

Slow simmering allows the flavors to meld, creating a silky, aromatic soup.

Ingredients:

• 3 large leeks, cleaned and sliced
• 3 medium carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté 5–7 minutes until translucent.
• Stir in garlic and sliced leeks, cooking 5–7 minutes until softened.
• Add chopped carrots and thyme, stirring to combine.
• Pour in vegetable broth, bring to a boil, then reduce heat to simmer.
• Cover and cook 20–25 minutes until carrots are tender.
• Blend with an immersion blender until smooth and creamy.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh parsley.

This Vegan Leek and Carrot Soup is light, aromatic, and nourishing.

Leeks add a subtle sweetness while carrots provide natural sweetness and body.

It is perfect for a warming vegan lunch or dinner.

A simple, comforting dish ideal for cozy meals or starters.

Vegan Leek and Coconut Stir-Fry

This Vegan Leek and Coconut Stir-Fry is tropical, aromatic, and healthy.

It combines tender leeks with shredded coconut, garlic, and spices for a vibrant dish.

Perfect for a quick vegan side or main course.

Slow sautéing leeks enhances their natural sweetness while coconut adds creaminess and depth.

Ingredients:

• 3 large leeks, sliced and cleaned
• 1/2 cup shredded coconut
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp chili flakes (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add cumin seeds and sauté 30 seconds until fragrant.
• Stir in garlic and sliced leeks, cooking 5–7 minutes until softened.
• Add shredded coconut and chili flakes, tossing gently to combine.
• Cook for another 3–5 minutes, allowing flavors to meld.
• Season with salt as needed.
• Remove from heat and garnish with fresh cilantro.
• Serve hot with rice or flatbread.

This Vegan Leek and Coconut Stir-Fry is aromatic, sweet, and slightly nutty.

Leeks and coconut complement each other for a tropical flavor profile.

It is perfect for a quick, flavorful vegan meal.

A vibrant, healthy side dish ideal for lunch or dinner.

Vegan Leek and Tofu Coconut Curry

This Vegan Leek and Tofu Coconut Curry is creamy, hearty, and protein-rich.

It combines leeks, tofu, coconut milk, and Indian-inspired spices for a comforting vegan dinner.

Slow simmering allows tofu to absorb the flavors while leeks release their sweetness into the curry.

Ingredients:

• 3 large leeks, sliced and cleaned
• 1 block firm tofu, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 cup coconut milk
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp chili powder (optional)
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a pan over medium heat.
• Add chopped onions and sauté 5–7 minutes until translucent.
• Stir in garlic, ginger, and sliced leeks, cooking 5–7 minutes until softened.
• Add turmeric, coriander, cumin, chili powder, and salt, stirring to combine.
• Mix in cubed tofu and stir gently to coat with spices.
• Pour in coconut milk, cover, and simmer 15–20 minutes until tofu absorbs flavors.
• Adjust seasoning as needed and remove from heat.
• Garnish with fresh cilantro before serving hot with rice or flatbread.

This Vegan Leek and Tofu Coconut Curry is rich, creamy, and aromatic.

Tofu absorbs the spices while leeks provide sweetness and body.

It is perfect for a satisfying vegan dinner.

A comforting, wholesome dish ideal for weeknight or festive meals.

Vegan Leek and Lentil Patties

These Vegan Leek and Lentil Patties are protein-rich, savory, and versatile.

They combine cooked lentils, sautéed leeks, and spices, formed into patties and lightly pan-fried.

Perfect for a vegan snack, appetizer, or main course.

Cooking leeks with lentils allows flavors to meld, creating a tender, flavorful patty.

Ingredients:

• 2 cups cooked lentils
• 3 large leeks, sliced and cleaned
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp flour or chickpea flour (for binding)
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a pan over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic and leeks, cooking 5–7 minutes until softened.
• In a large bowl, combine cooked lentils, sautéed leeks, onions, spices, flour, salt, and pepper.
• Mix thoroughly and form into small patties.
• Heat a non-stick skillet with a little oil over medium heat.
• Cook patties 3–5 minutes per side until golden brown.
• Remove from heat and garnish with fresh parsley.
• Serve hot with vegan dipping sauce or salad.

These Vegan Leek and Lentil Patties are savory, hearty, and protein-rich.

Leeks provide sweetness while lentils add body and nutrition.

They are perfect as a vegan snack or main dish.

A versatile, satisfying dish ideal for lunch, dinner, or appetizers.

Vegan Leek and Pumpkin Curry

This Vegan Leek and Pumpkin Curry is warming, aromatic, and flavorful.

It combines tender leeks, sweet pumpkin, coconut milk, and spices for a comforting vegan dinner.

Slow simmering allows pumpkin to soften and leeks to release sweetness, creating a rich, balanced curry.

Ingredients:

• 3 large leeks, sliced and cleaned
• 2 cups pumpkin, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 cup coconut milk
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder (optional)
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a pan over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic, ginger, and leeks, cooking 5–7 minutes until softened.
• Add turmeric, cumin, coriander, chili powder, and salt, stirring to combine.
• Mix in diced pumpkin and stir thoroughly with spices.
• Pour in coconut milk, cover, and simmer 20–25 minutes until pumpkin is tender.
• Adjust seasoning as needed and remove from heat.
• Garnish with fresh cilantro and serve hot with rice or flatbread.

This Vegan Leek and Pumpkin Curry is rich, aromatic, and comforting.

Pumpkin adds natural sweetness while leeks provide subtle flavor depth.

It is perfect for a hearty, satisfying vegan dinner.

A warming, nourishing dish ideal for weeknight or festive meals.