Leek Rolls

Why you will love this recipe with leek leaves

• A few simple ingredients: preparing these stuffed leek rolls is easy and also requires simple, easily available ingredients.
• Simple baking: you don't have to worry about cooking the rice, which can sometimes be difficult, unless you follow my guide to perfect basmati rice without draining it. For this recipe, simply place the uncooked rice inside the leek leaves, add the stock (see below) and let the oven do its work.
• An original side dish: give a touch of originality to the rice and vegetables you usually serve as a side dish for your main courses by creating these delicious vegetarian rolls.
• It can also be a first course: You can also serve your rice-stuffed rolls as a first course or as a vegan starter.

Here are all the ingredients you'll need

You only need a few simple ingredients that you probably already have in your pantry:

• 1-2 large washed leeks
• 1 glass of rice
• 1 handful of already cooked white beans (you can also use canned beans, or whatever legume you like)
• 1/2 block of cubed smoked tofu
• 1/2 diced red onion
• 1 Tsp tomato paste
• Fresh mint leaves roughly chopped
• Salt and pepper to taste

Ingredients for the broth for baking:

• 400ml water
• 100ml soy sauce
• 1 Tsp miso
• Extravirgin Olive oil
• 1 Tsp Ketjap Manis (optional)

Leek rolls preparation (step-by-step)

1. Cut off the dark, hard part of the leek. Make a light cut lengthwise into the white part and separate each leaf. Wash each leaf well because there can often be soil inside the leek.
2. Soak the leek in boiling water for 10-15 minutes.

3. Meanwhile, prepare the rice by mixing all the ingredients in a large bowl. (Basmati rice, cooked beans, red onion, tofu blocks, tomato paste, salt and pepper, ketjap manis mint leaves).

4. Compose the rolls by placing a spoonful of the rice filling on the leek leaf and roll it up, moving the outer sides of the leaf inwards. Place all the rolls in a high-sided baking dish.

5. Prepare the broth in a container by mixing water, miso, soy sauce and extra virgin olive oil. Pour the broth into the baking tin, cover with foil and bake in the oven for 1 hour at 200°C ventilated. The last 10-15 minutes bake without foil.

Storage tips

The stuffed leek leaves can be stored in the refrigerator in an airtight container for 3-4 days.

Now that you have all the information you need to prepare this wonderful burgers, all you have to do is get to work. Have fun in the kitchen!

I hope you enjoyed the recipe, see you soon!