Heat a pain over medium-high heat.
Cover the bottom of the pan with olive oil.
Slice the onions and dice the garlic.
Once the olive oil is heated, add the onions and garlic and stir once in a while to prevent from burning.
Slice the leeks thinly.
Once you see the onions and the garlic cooked and golden, you can add the leeks and cover the pan. Stir occasionally.
Add water once every 5 minutes to prevent the leeks from burning. Be sure not to add too much water as it will turn into a soup consistency.
While you wait you can start to prepare the potato chips.
First wash the potatoes, peel and grate with the thinly sliced grater.
Season with salt and microwave wrapped in paper towels.
Leave for 3 minutes at high power and change the paper every 1 minute.
Once they are crispy set aside. Save the paper towels for cleaning.
When the leeks turn white and mushy add the potatoes and stir for a while to gain flavor.
After stirring for 5 minutes you can add the milk substitute and salt to taste. There's no exact measure, just avoid a soup consistency The ingredients have to remain somewhat dry.
You can now add seasoning. Add a bit of black pepper and yellow saffron. Just a pinch should be enough.
Let it cook but stir to prevent from sticking to the bottom.
Continue to do this process until the food turns golden and it is no longer wet. It is very important not to add too much milk or you won't have a good result.
Serve and enjoy.

4 leeks
4 onions
4 garlic cloves
2 potatoes
Vegan Milk substitute (no sugar added for the best flavor)
Salt
Black pepper
Yellow saffron