Introduction
Ever have one of those nights where you want something cozy, comforting, and just a little bit fancy, but also totally vegan and easy enough not to summon every pot and pan in the kitchen?
Yeah, me too. Enter these cheeky little leek latkes with a cauliflower ‘cheese’ twist—because who said plant-based meals can’t have a bit of sass?
They’re crispy, golden, and sneakily packed with veggie goodness that’ll have you wondering how something so wholesome can taste this indulgent. Plus, they’re perfect for pairing with hearty lentil shepherd’s pie for a satisfying meal that warms you from the inside out.
Perfect for those lazy weekends when you want to impress yourself without breaking a sweat.
Trust me, once you try these, your freezer might start feeling a little lonely.
Ready to make your taste buds do a happy dance? Let’s get cooking!
Ingredients
- 500g (1 pound) parsnip, peeled and cut into chunks
- 1/2 leek finely sliced (sneaky green goodness)
- 1/4t white pepper
- 1/4t salt
- 500g (1 pound) waxy potatoes (starch squad ready)
- 1 small cauliflower, cut into small pieces
- 1 can or jar cannellini beans
- 4t nutritional yeast (cheesy vibes, no dairy)
- 1 garlic clove
- 1/4t salt
- 1t fresh thyme leaves
- 2t water
These ingredients are basically a plant-powered party in your kitchen! With the comforting combo of potatoes and parsnips, plus that cheeky nutritional yeast for a dairy-free cheese twist, even the biggest skeptics might forget it’s vegan. Don’t forget to ensure you’re getting enough B12 intake to support your overall health while enjoying this delicious recipe.
Ready to leek into deliciousness? Let’s mash, bake, and snack on some veggie magic!
How to Make It
Alright, let’s plunge into making these Leek Latkes with Cauliflower ‘Cheese’ — your new best plant-based pals.
You start by boiling a hefty 500 grams of parsnip chunks until they’re soft enough to mash with a spoon or a little elbow grease from your hand blender. While that’s happening, get your leeks going in a hot pan with a splash of oil—just five minutes should do to soften them up and bring out that sweet, oniony goodness.
Once the parsnips are cool enough to handle, mash them up in a big bowl, then toss in your sautéed leeks along with a pinch of salt and white pepper to keep things interesting.
Now, grab your 500 grams of waxy potatoes and grate them right into the bowl—skin on, because who’s time for peeling when you’ve got latkes to make? Give everything a good mix, then taste-test that mixture like the curious vegan chef you are.
When it’s seasoned just right, scoop it into your greased muffin tray, pressing down with your thumb to create a little nest for all the crispy magic to happen.
Pop that into your preheated 200°C oven and bake until golden and crispy on the edges—about 30 minutes. Your kitchen will smell like you’ve just summoned veggie heaven.
Meanwhile, for the cauliflower ‘cheese’ part—well, you didn’t think we’d leave the latkes hanging, did you?
While the latkes bake, you’ll steam your small cauliflower pieces until tender, then blend them with a can of cannellini beans, 4 tablespoons of nutritional yeast (because no cheese without the yeast!), a garlic clove, a pinch of salt, fresh thyme leaves, and a splash of water.
This creamy, cheesy concoction brings a lovely tang and richness without any dairy drama. Plus, using the lower calorie options of plant-based ingredients makes this dish a healthier choice.
Dollop it on your latkes or dunk away—either way, you’re winning at plant-based comfort food tonight.
Bonus Tips
- Want to kick it up a notch? Sprinkle some smoked paprika on top before baking for a cheeky smoky twist that says, “I’m fancy and vegan!”
- Feeling saucy? Dollop your latkes with vegan sour cream or a tangy cashew cream to give your taste buds a velvet hug.
- Leftovers? Toast these bad boys the next day for a crispy encore—because latkes deserve a second round of applause!
Why You’ll Love It
These cauliflower cheese leek latkes are like a cozy hug for your taste buds—crispy edges, soft middles, and a cheeky veggie twist that makes plant-based eating feel like a treat, not a chore.
They’re the perfect sidekick for weeknight dinners or brunches when you want to impress without sweating over the stove. Plus, they’re forgiving little wonders, ready to soak up whatever toppings you throw at them, from tangy vegan sour cream to a smoky splash of hot sauce.
Basically, they’re the MVPs of plant-powered comfort food—no fancy skills required, just big flavor and zero guilt.
Nutritional Info
These are estimated values.
Calories: 180
Protein: 6 g
Carbohydrates: 20 g
Fat: 8 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
