8 medium to small or 16 baby Leeks (or a combination of the two. The baby leeks are little more tender)
1 cup Almond milk, unsweetened, unflavored, divided
2/3 cup Veggie shreads Parmesan, Mozzarella, Romano flavor, divided
2 tsp fresh Thyme finely chopped
2 tsp fresh Rosemary finely chopped
2 tsp fresh Parsley finely chopped
salt and pepper
4 slices vegan smart bacon, cooked extra crispy and then crumbled
1/4 cup Panko breadcrumbs, divided
Cut white root end off of leeks and dark green stalks, leaving about 2-3 inches of dark green leaves on each. Wash each leek well under running water, in between layers as sand hides in there. Dry them well.
Put a layer of leeks cut side up in bottom of 11×7 casserole dish. Top leeks with 1/2 cup of almond milk, 1/2 of crumbled bacon, 1/2 of thyme, rosemary and parsley, 1/2 of veggie shreads, 1/8 cup panko bread crumbs and salt and pepper. Put remaining leeks on top as 2nd layer and repeat above with remaining 2nd half of toppings.
Bake at 350 for 35 mins, until almond milk is reduced.