Vegan Leek Bake
2 medium white onions chopped
1 tsp Salt
2 tbsp Olive oil
2 Carrots peeled and diced into cubes.
1 Red pepper diced into cubes
170g Dried sage and onion stuffing mix ( made up using 400ml boiling water)
1 tbsp Fresh sage leaves chopped
Chop the onions finely and place in a shallow pan with the oil and salt.
Cook the onions for a few minutes, then add the carrots, pepper and walnuts.
Continue to cook for a further 10 minutes.
Meanwhile cut the leeks longways and remove the outer 3 layers of skin.
Oil and season a non stick loaf tin.
Lay the leek skin into the loaf tin lining all sides.
Once the vegetables are cooked remove from the pan and place in a mixing bowl with the stuffing mix.
Scatter in the walnuts and mix together.
Place 1 third of the stuffing mix into the base of the loaf tin and press it down using the back of a spoon.
Lay the remaining leeks on top of the stuffing mix, then add the rest of the stuffing. Until the loaf tin is full.
Fold the leek leaves over the top of the stuffing and cover with foil.
Bake in a pre heated oven 170c for 40 minutes.