A flavorful and satisfying slaw made with roasted leeks and potatoes, tossed in a creamy vegan dressing.
Ingredients: 2 leeks, cleaned and sliced into thin rounds. 4 medium potatoes, peeled and cut into small cubes. 2 tablespoons olive oil. Salt and pepper, to taste. 1/4 cup vegan mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. 1/4 cup chopped fresh parsley.
Instructions: Turn on the oven and heat it up to 400F 200C. Add the potatoes and leeks to a large bowl. Add the olive oil, salt, and pepper. Place the mix in a single layer on a baking sheet. Stir the potatoes once or twice during the 2530 minutes of roasting, or until they are soft and lightly browned. Put the Dijon mustard, apple cider vinegar, maple syrup, and vegan mayonnaise in a small bowl and mix them together with a whisk. Put the roasted leeks and potatoes in a large bowl. Add the dressing and chopped parsley. If you think it needs it, add more salt and pepper. You can serve it hot or cold.
Prep Time: 15 minutes
Cook Time: 30 minutes
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