Photo of Leek crumble by WW

Leek crumble

Total Time
30 min
10 min
20 min


Porridge oats

50 g

Plain White Flour

50 g

Dairy free spread

75 g


1 pinch

Thyme, Fresh

1½ tablespoon(s)


5 medium, trimmed and cut into 2cm rounds

Olive Oil

1 tablespoon(s)

Plain White Flour

1 tablespoon(s), level

Unsweetened Soya Milk

250 ml

Vegan yeast flakes

15 g

Dijon Mustard

1 teaspoon(s), level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the porridge oats, plain flour, 50g of the dairy-free spread and a pinch of salt in a large bowl. Using your fingertips, rub the mix together until it resembles coarse breadcrumbs. Stir through the chopped fresh thyme leaves then tip the mixture onto a baking tray and chill for 20 minutes, or until firm.
  2. Meanwhile, melt the remaining dairy-free spread in a large frying pan and fry the leeks for 5-7 minutes, until golden. Transfer the leeks to a 20cm-square baking dish and set aside. Heat the olive oil in a medium pan set over a medium-high heat and stir in the plain flour to form a paste. Gradually add the unsweetened almond milk, stirring constantly until you have a smooth, thick sauce. Remove from the heat and stir in the nutritional yeast and Dijon mustard. Pour the sauce over the leeks and top with the crumble mixture. Bake for 20-25 minutes until golden, then serve.


Nutritional yeast can be used in all kinds of ways. Scatter it over anything that requires a cheese hit – it’s delicious on popcorn, in mashed potato and sprinkled over corn cobs.