Leeks On Toast With Hot Maple Sauce

by Ben, So Vegan January 28, 2025

January 28, 2025

The key to this recipe is cooking the leeks long enough until they’re tender, which brings out their natural sweetness.

We also serve with a hot maple sauce, which pairs brilliantly with the rich creamy tahini yoghurt.

Enjoy!

Make it your own:

Chilli flakes add a lovely warmth to the hot maple sauce. You can either leave this out or add more, depending on how spicy you like it!
Tahini adds a lovely richness to the yoghurt, which you can leave this out if you’re not a fan.

Notes:

To rinse the leek, trim the tough end off the leek, which will remove most of the dirt. Then run the leek under water, massaging the outside to loosen any dirt, then rinse the leek upside down which will encourage the dirt to come out.
We use a greek-style plant-based yoghurt, but any will do.
If the maple syrup mixture cools down and gets thick before you serve, simply heat it back up on a low heat until it’s runny again.
Use gluten-free bread to make this recipe gluten free.

Prep 10

Cook 11

Serves 2 people

In a bowl combine the tahini with the yoghurt, lemon juice and a pinch of salt and pepper until smooth.
Next, trim the top off the leek where the leaves split, then rinse the leek (see notes) and pat dry. Slice the leek into 1cm (1/4”) thick rings.
Drizzle a little oil in a frying pan on a medium heat and fry the sliced leeks for around 5 minutes on each side or until golden brown and tender.
Sprinkle the thyme leaves over the leeks, along with a pinch of salt and pepper.
Transfer the leeks from the frying pan onto a plate and set to one side.
Add the maple syrup, paprika and chilli flakes to the frying pan, then bring the mixture to a simmer for 1 minute. Remove the sauce from the heat.
To serve, spread the yoghurt mixture across the toasted bread, then top with the leeks. To finish, drizzle the hot maple sauce all over.