Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Leek crumble by WW

Leek crumble

10
10
8
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

Porridge oats

50 g

Plain White Flour

50 g

Dairy Free Spread

75 g

Salt

1 pinch

Thyme, Fresh

1½ tablespoons

Leek

5 medium, trimmed and cut into 2cm rounds

Olive Oil

1 tablespoons

Plain White Flour

1 tablespoons, level

Unsweetened Soya Milk

250 ml

Vegan Yeast Flakes

15 g

Dijon Mustard

1 teaspoons, level

Instructions

  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.

Notes

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.

You might like