Substitutions / leeks
What to use instead of leeks
Use green onions in equal amounts. Milder and less sweet; use the white and light green parts for the closest flavor.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Green onions | 1:1 | Milder and less sweet; use the white and light green parts for the closest flavor. |
| Yellow onion | 1:1 | Sharper and more pungent — soften well before using to mellow the bite. |
| Shallots | 1:1 | Sweeter and more delicate than leeks, but work well in any dish where leeks are cooked down. |
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.