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Mushroom and Leek Bake


This dish is really moreish and feels indulgent for a weeknight dinner. In fact, it’s super nutritious and simple to make. Leeks and onions are prebiotic foods, fantastic for feeding our gut bacteria. Spiking the mash topping with carrots also boosts your Vitamin A.

Top tip: I love using coconut yoghurt for a sauce as an alternative to cream.


2 onions

2 leeks

150g mushrooms

2 garlic cloves

Tin of butter beans

200ml vegetable stock

60ml coconut yoghurt

80g spinach

3 carrots (250mg)

Half a swede or potato (250mg)


1. Prepare your vegetables. Dice the onions. Trim and finely slice the leek. Slice the mushrooms and finely chop the garlic. Peel and dice the swede (or potato) and carrots. Preheat the oven to 200’c fan.

2. Bring a pot of water to the boil and add simmer the swede and carrots for 15mins until softened.

3. Add 1 tbsp oil to a large pan on a medium heat, add the onions and leeks for 5 minutes. Add the garlic and mushrooms for a further 5 minutes.

4. Add the butter beans and vegetable stock. Simmer for 5 minutes.

5. Add the spinach and coconut yoghurt, and stir through for 1 minute until the spinach has wilted

6. Drain the root vegetables once ready, season with salt and pepper, and mash (this doesn’t need to be too smooth)

7. Pour the bean mixture into an ovenproof dish, and cover with the mash. Place in the oven for 10 minutes and enjoy.

Nutrition information per person: 235 calories, 32g carbs / 4g fat / 7g protein.


Recipe in collaboration with

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