259 leek recipes

Leek salad with pineapple and apple in a creamy sour cream and mayonnaise dressing, finished with fresh parsley. A quick no-cook side salad ready in 25 minutes.

Quinoa, leek and tofu casserole layers cooked quinoa with sautéed leeks, garlic, and pressed tofu in a whole wheat breadcrumb crust, baked with soy milk. Vegan, protein-rich main dish.

Quinoa and leek casserole with tofu, sesame oil, and grated cheese baked under a crispy breadcrumb topping. A protein-rich vegetarian main or side dish.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Puree of leeks is a silky, pale green side dish of boiled leeks blended smooth with butter. Just two ingredients, served with fried bread triangles and coriander, or topped with soft-boiled eggs.

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Oatmeal leek soup made with just five ingredients: leeks, milk, oats, salt, and pepper. A simple, creamy Scottish-style soup thickened naturally with quick oats.

Creamy Dutch leek soup with whole wheat flour, mace, and melted Edam cheese stirred in at the table. Simple, elegant, and ready in 35 minutes.

Vegan potato and leek casserole layered with red potatoes, softened leeks, shredded carrot, and rosemary. Baked in vegetable broth until tender for a dairy-free side dish that eats like comfort food.

Vegan leek and kasha pie: Eastern European-inspired casserole with toasted buckwheat groats, sauteed leeks, and a tofu-bechamel topping crisped under bread crumbs.

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

Leek, asparagus and herb soup pureed with potatoes, chives, parsley, dill, and chervil into a silky spring-green soup. Finished with lemon and a dollop of yogurt. Lighter than cream-based soups but just as satisfying.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.