My parents have been making this Spiced Leek Casserole for me and my sister every winter and we love it. My sister wasn’t a big fan of leek when she was little but now that she lives in Berlin, this is one of those dishes that she asks for when she visits home.

This Spiced Leek Casserole is a traditional Albanian recipe (“Tave me presh”) that is usually made with meat but I have tried both versions and you can’t tell the difference at all. The spices and leeks are what makes this dish so earthy and tasty.

You should make this Spiced Leek Casserole because:

• It is packed with spices and deliciousness
• It is healthy and made with seasonal ingredients
• It is low in calories but rich in nutrients
• It is plant-based
• it is perfect as a main dish combined with toasted rye bread or as a side dish for special gatherings.
• it is made with 7 main ingredients ( not including water, salt, and olive oil)

In case you hadn’t noticed, the leek is one of my favorite vegetables. Recently I’ve been using it in every recipe made with seasonal vegetables.

This Spiced Leek Casserole is made with seasonal ingredients. The combination of fresh vegetables with spices is what makes this spiced casserole quite delicious.

Why this Spiced Leek Casserole [vegan+gluten-free] is so flavorsome?

Since my family has mastered this recipe, I took some advice from them and there are a few valuable tips they gave me to make this dish so spicy and divine.

• First, in a pot over medium heat add the olive oil and when the oil is heated, add the leek. Let it cook for about 4-5 minutes until soft.
• To make the leek more fragrant, add 2 tbsp of red wine to the pot. Let it evaporate for 2 minutes.
• Then add the carrots, salt and pepper, parsley, and tomatoes. Let them cook for about 10 minutes.

• Transfer the leek mixture into a baking dish. Add the water and the bay leaves.
• Bake the leek casserole for 30 minutes. In the last 5 minutes add on top of the casserole dried oregano.
• It is perfect if you combine it with toasted bread.

If you try this Spiced Leek Casserole let us know in the comments below. Don’t forget to save our recipes on your Yummly or Pinterest account so you can make them later.

More recipes you might like:

One-Pot Leek and Potato Stew [vegan]

Creamy Leek and Chickpea Curry [vegan]

This Spiced Leek Casserole [vegan+gluten-free] is healthy and packed with spices. It is made with seasonal ingredients and is low in calories. This Leek Casserole is such an appetizing easy recipe.

Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

• 1.2 kg (or 2.6 pounds) leek, chopped
• 2 medium ripe tomatoes, diced
• 2 medium carrots, diced
• 6 bay leaves
• 2 tbsp olive oil
• 2 tbsp red wine
• 1 tsp oregano
• a handful of fresh parsley
• salt and pepper
• 1/3 cup water

Preparation

1. First, in a pot over medium heat add the olive oil and when the oil is heated, add the leek. Let it cook for about 4-5 minutes until soft.
2. Add the red wine to the pot. Let the leek cook in red wine for 2 minutes.
3. Then add the carrots, salt and pepper, parsley, and tomatoes. Let them cook for about 10 minutes.
4. Meanwhile preheat the oven to 325 degrees.
5. Transfer the leek mixture into a baking dish. Add the water and the bay leaves.
6. Bake the leek casserole for 30 minutes. In the last 5 minutes add on top of the casserole dried oregano.
7. Enjoy! It is perfect if you combine it with toasted bread.