Fennel Leek and Walnut Stew

by Edward Daniel
Fennel Leek and Walnut Stew recipe.

Slather your tongue with something nutty and soft. And, indulge.

Fleshy fennel and earthy leek cooked in coconut milk with garlic, thyme and sumac covered with toasted walnuts; Fennel Leek and Walnut Stew.

This dish will burst any belief that vegan food can’t be easy to rustle up.

Make this:

  • When you’ve had a long day at work and fancy a nibble that’ll have you reenergised in no time
  • When the nights are drawing in and a hearty meal that’ll satiate those taste buds is much needed
  • When you’ve got a dinner party and you’re pushed for time; a quick and easy dish is what you need

Fennel Leek and Walnut Stew was inspired when having looked at my stark pantry I realised that creating a quick and dirty dish was no option when I had three main ingredients – fennel, leek and walnut.

Fennel Leek and Walnut Stew is vegan and paleo.


Edward x

Fennel Leek and Walnut Stew recipe.
Serves: 4 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, chopped
  • 50g walnuts
  • Season to taste


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


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