In a large pot, bring the vegetable broth to a simmer then reduce the heat to keep warm.
Add 2 tablespoons oil to a medium pan over medium heat. When hot, add the leeks, season with a touch of salt and pepper, and sauté until tender, stirring constantly, about 4-6 minutes. Remove from pan and set aside.
Add 1 tablespoon of oil to the same pan over medium heat. Once hot, add the beans and season with salt and pepper. Fry until the skin is lightly browned, about 6-8 minutes, tossing often. Set aside.
add half your fried leeks, half Add your peas, 1 teaspoon salt, and pepper to taste in a blender along with 1/2-1 cup broth. Blend until smooth, adjust to taste.
In a large, shallow pan over medium heat, add 1 tablespoon oil and once hot, add the shallots. Fry until completely tender, season again with salt and pepper. Then add garlic and fry for another minute.
Add the rice to the pan and toss, making sure every grain of rice is coated. Once glossy, begin adding the vegetable broth, about 1/2 cup broth at a time. Reduce the heat and stir occasionally, until the broth is slowly absorbed. When most of the broth is absorbed, add another 1/2 cup broth. Continue until all broth is absorbed.
Remove the pan from the heat, and stir in the vegan butter to finish, if desired. Season with salt and pepper to taste and serve with the reserved leeks and peas on top.