These 3-ingredient Vegan Crispy Potato Leek Rolls are simply amazing and are the perfect delicious lunch or snack!
Our winter is no winter at all this year. We’ve been having really warm weather, with temperatures up to 11°C / 51,8°F, which is far too warm for January. I mean, there are already snowdrops and hellebores blooming, which is unusual.
But, the beautiful days only make us want to spend less time in the kitchen and more time outdoors, just sun-bathing or taking a stroll.
Easy recipes are just what I want, and I’ve actually been thinking about this recipe for a while, before making it. With the first try, I used puff pastry instead of phyllo dough, just because I had it in the freezer waiting to be used up (and I have been trying to empty my freezer of stock). The first try using puff pastry came out delicious (cold even better), but not so pretty looking, so I decided to try again using phyllo dough… and I was sold. Again, you could use either puff pastry or phyllo dough, depending what you have at hands, so don’t be afraid to experiment!
These Vegan Crispy Potato Leek Rolls are a breeze to make and only take 3 main ingredients: potatoes, leeks, and phyllo dough. That’s it. We had them for lunch, coupled with yogurt with chives and a large bowl of salad, but it works as a snack just as well.
To make these Vegan Crispy Potato Leek Rolls you start by cooking the potatoes and leeks, then you use that as a filling for your rolls, and bake for about 20 minutes in the oven. And that’s about it!
Isn’t that really easy? Plus, this recipe uses ingredients that most households have at hand as a staple. Time to go and make some more now!
Vegan Crispy Potato Leek Rolls
Nutrition information (per serving):
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