Vegan Asparagus, Spinach & Leeks

Especially good in the spring, this recipe is best when the vegetables are sweet and fresh. It can be made anytime now that asparagus can be found year-round. Tasty when served over rice or quinoa.  

  • ¼ cup vegetable broth or 1 tablespoon oil
  • 2 leeks, white and light green parts only, cut into rounds
  •   1-2 garlic cloves, finely minced
  •   Splash white wine or white wine vinegar 
  •   1 bundle asparagus, washed and trimmed to about 5” from the top
  •   3-4 handfuls fresh baby spinach 
  •   Salt, to taste
  •   Fresh ground pepper, to taste

Heat vegetable broth or oil in skillet, over medium-low heat, and add leeks and garlic. After a couple of minutes add ½ cup of water and the wine or vinegar. Add asparagus and another ½ cup of water.  Simmer for about 5 minutes until asparagus is tender and the pan juices have cooked down to about ½ cup. Turn up heat to medium-high. Add spinach and toss around to mix with leeks until spinach is almost wilted. Remove from heat and add salt and pepper to taste.


It is always good to soak asparagus and leeks in water for a couple of minutes before using to make sure all of the sand has been removed. Drain for a couple of minutes and then they are ready to go.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.