Fleshy fennel and earthy leek cooked in coconut milk with garlic, thyme and sumac covered with toasted walnuts; Fennel Leek Walnut Stew.
Slather your tongue with something nutty and soft. And, indulge.
This dish will burst any belief that vegan food can’t be easy to rustle up.
- 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 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.
This Stew is vegan and paleo.
What equipment to use
For this recipe, I suggest:
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 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
- In a large pan, sauté the shallot in a couple of tablespoons of oil, until translucent.
- 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.
- Bring to the boil and reduce to a medium heat for about 15 minutes. Switch off the heat.
- In a frying pan, toast the walnuts in the remaining oil over a low heat for a couple of minutes.
- Season to taste and garnish with the walnuts.
- Serve warm.