Porrusalda

Porrusalda is a comforting and flavorful vegan Spanish baked dish featuring leeks and potatoes, seasoned with herbs and gently baked to perfection. This hearty meal is perfect for a cozy dinner, offering a delightful blend of textures and tastes.

Ingredients

• Leeks - 200 grams, sliced
• Potatoes - 300 grams, peeled and diced
• Carrots - 100 grams, sliced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutritional yeast - 2 tablespoons
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and garlic, sautéing until softened, about 5 minutes.
3. Add the diced potatoes and sliced carrots to the skillet, stirring well to combine with the leeks and garlic.
4. Pour in the vegetable broth and add the dried thyme, bay leaf, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
5. Remove the bay leaf and stir in the nutritional yeast. Transfer the mixture to a baking dish.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the vegetables are tender and lightly browned.
8. Garnish with fresh parsley before serving.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from the leeks and carrots.
• High in fiber, promoting digestive health.

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