This is vegan comfort food at its best! Hearty, filling, simple to make, and - for those who are interested - entirely gluten free. It was so delicious that once it was cooked, I found I couldn't stop eating it. I managed to get through a full half of the frying pan for my dinner last night! That certainly hadn't been intended, as I was full after a quarter. Then this morning, I ate the rest with baked beans for my breakfast. Yummy. But smothering it in sweet chilli sauce is a must, I find.
I've been on a mission to use my cupboard and freezer stock to reduce food waste, and focusing on buying fresh produce that is on offer since my budget is restricted. This means I have been a little more creative with food over the last few days. I don't often buy leeks, but I got these ones on a special deal in Aldi and came up with this recipe. It's a take on my popular mushroom vegan omelette, using gram flour (chickpea flour) as the base and binder.