Fleshy fennel and earthy leek cooked in coconut milk with garlic, thyme and sumac, crowned with crunchy 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 quick, comforting, and deeply satisfying. Made with coconut milk, tender fennel, and sweet leek, this plant-based stew is rich, creamy, and entirely dairy-free — perfect for anyone following a vegan or paleo lifestyle.
When to make this:
Make this:
- When you’ve had a long day at work and fancy a one-pot meal that reenergises in no time
- When the nights are drawing in and a hearty vegan dinner that warms the soul
- When you’ve hosting a dinner party and need a quick, easy recipe that still feels special
Inspiration Behind the Recipe:
Inspired by a bare pantry and a craving for bold flavours, Fennel Leek Walnut Stew came to life using three humble stars: fennel, leek, and walnuts. A touch of sumac and thyme adds depth, while garlic and coconut milk bring warmth and silkiness to this inspired vegan stew.
Simple, nourishing, and packed with flavour — this is easy vegan cooking at its finest.
Recipe Highlights:
- Vegan and paleo
- Creamy stew made with fennel, leek, and walnuts in a coconut milk base
- Flavours of garlic, thyme, and sumac come together for a comforting and satisfying meal
- Perfect for a quick and easy dinner or a special occasion
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
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.
Love.
Edward x
Ingredients
- 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
Instructions
- 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.