Walnut Fennel and Leek Stew

by Edward Daniel
Caption of Walnut Fennel and Leek Stew. Image by Edward Daniel (c).

Walnut Fennel and Leek Stew I love as it is one of my go to dinner party recipes. It’s incredibly easy to put together and has oodles of subtle tastes. I try not to overcook my dishes – I love the crunch to this stew.

Caption of Walnut Fennel and Leek Stew. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 leek, stripped, quartered and diced
  • 4 tablespoons of olive oil
  • 1 shallot
  • 400ml coconut milk
  • 3 cloves of garlic
  • small bunch of thyme leaves
  • 1tsp sumac
  • 1 fennel bulb
  • 50g walnuts
  • Season to taste


  1. In a large pan, sauté the shallot in a couple of tablespoons of oil, until translucent.
  2. Add the coconut milk. Mix in the fennel, leeks, garlic, thyme and sumac. It might be easier to tie the thyme in some string. Bring to the boil and reduce to a medium heat for about 15 minutes. Switch off the heat.
  3. In a frying pan, toast the walnuts in the remaining oil over a low heat for a couple of minutes.
  4. Season to taste and garnish with the walnuts.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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