Creamy Leek & White Bean Skillet (Dairy-Free, Comforting & One-Pan)
Say hello to my Creamy Leek & White Bean Skillet – a cosy, one-pan wonder that delivers big flavour with minimal effort.This dish is everything I love about healthy comfort food: rich without cream, filling without heaviness, and simple enough for a weeknight, yet elegant enough to serve to guests. Bonus? It’s totally dairy-free, anti-inflammatory, and packed with plant-based protein.
Ingredients
- 1 large leek whites sliced thinly
- 2 garlic cloves minced
- 1 400g canned white beans drained and rinsed
- 1/2 cup coconut yoghurt plus extra for consistency
- 1/4 cup vegetable stock
- 1/2 tsp dried thyme or 1 tsp fresh
- salt and pepper to taste
- lemon juice to taste
Instructions
Sauté aromatics
- In a large skillet, heat olive oil over medium heat. Add sliced leeks and cook for 6–8 minutes until soft and fragrant. Stir in garlic and cook for another 1–2 minutes.
Add beans & simmer
- Add the drained beans, thyme and stock. Stir and let it simmer for 3–4 minutes until warmed through.
Make it creamy
- Reduce heat to low. Stir in the coconut yogurt. Season with salt and pepper to taste.
Finish & serve
- Simmer for another 2–3 minutes until creamy and slightly thickened. Squeeze in some lemon juice (approx. 1tbsp or to taste), taste then adjust seasoning if needed.
Notes
Nutritional Info
- Calories: ~310 kcal
- Protein: 12g
- Carbohydrates: 28g (low GI)
- Fiber: 9g
- Fat: 16g
- Sugar: 2g (naturally occurring)
- Gluten-Free | Dairy-Free | Vegan | Anti-Inflammatory