A quick and easy meal, sort of like stir-fry for nights when we have seitan. Carrots, onion, garlic, herbes de provence, veg stock, tamari cooked in the wok and served over pasta.
The leeks were braised. First trim the leeks, using as much of the white/light green parts as you like (the leftover bits are fantastic in making stock), and cut into 3 inch sections.
The leeks are placed in a small saute pan and filled halfway up the side of the leeks with water. Add 1 tbs. of soy margarine, and bring to a boil. Cover loosely with the lid and continue to cook until the water has just about evaporated.
Turn off heat, place the leeks in an oven-proof dish. Pour the remaining liquid out of the saute pan into the oven-proof dish. Season with salt and pepper and stick into a 350F oven for 15-20 minutes until the leeks begin to caramelize. Serve hot.
The beets were simply roasted in aluminum foil with a little olive oil at 450F for a hour, the removed from the package, peeled, sliced and seasoned.