Vegan Leftover Leek Pie (Gluten-free)

This is not a traditional leek pie made with leek shafts (white part of the leeks) but made instead with leek leaves (green). Leek leaves are usually a leftover of recipes that only call for the shafts and are generally considered garbage, however you can use your leftover leek leaves to make this delicious pie. Skip to the recipe.

Leek leaves have a similar taste to the shaft, only a little stronger and are rather hard and take a little more of sauteing but the result is fantastic. You’ll end up regretting having thrown them away in the past! You can even freeze the pie and eat at some other time.

When I first started cooking I would throw the leek leaves in the garbage, regretting that only the shaft was useful. It all changed when I started inquiring into the zero-waste movement.

Food waste is a big issue around the globe, around 1/3 of the food that is produced end-up in a landfill (FAO, 2009). Which in turn produces methane a powerful greenhouse gas (Scientific American, 2015). So using every part of the product is as much about saving the environment as it is about saving money!

Try this recipe using your leftover leek leaves and let me know in the comments!

Vegan Leftover Leek Pie (Gluten-free)

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serves: 1 pie
prep.: 20 min20′
cook: 20 min20′
temp: 200 C200 C

Ingredients

Vegan Leftover Leek Pie

Preparation

Step 1 Prepare the dough and leave it resting (we made it with corn flour to make it gluten-free).
Step 2 Wash the leek leaves and strain them.
Step 3 Cut leek leaves crosswise every 1/16 inch to end up with fine stripes that cook faster.
Step 4 Chop the onions and garlic cloves.
Step 5 Sautee the veggies, starting with the leek leaves. A minute after add the onions. Two minutes after add the garlic and cook for another minute, until the onion is no more translucent. Add salt and freshly ground black pepper to taste.
Step 6 Make the vegan bechamel sauce (we used corn flour to make it gluten-free) and add it to the sauteed veggies.
Step 7 Roll the dough and cover a pie pan with it. Pour the filling in. Cook for 20 minutes or until the dough is golden.
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