Okay, folks, gather 'round! The wind is howling, the days are short, and my craving for serious comfort food has officially reached DEFCON 1. But, being the health-conscious foodie that I am, I can't just bury myself in a mountain of cheese (tempting, I know). So, what's a gal (or guy) to do? Enter, my friends, the utterly magnificent, surprisingly vegan, Leek Gratin!
From Boring to Brilliant: The Humble Leek
Let’s be honest, leeks don't exactly have the rock star status of, say, a ripe avocado. But trust me, these underappreciated alliums are about to have their moment in the spotlight. We're going to take these mild-mannered veggies, char them like they're about to audition for a BBQ competition, then let them luxuriate in a pool of savory, creamy goodness. Think of it as a spa day for leeks, and we're all invited to the delicious after-party.
The Vegan Magic
Now, for the skeptics who are saying, "Vegan gratin? But where's the cheese?!" Fear not, my friends! This recipe is proof that plant-based doesn't mean flavor-less. We're skipping the dairy and using nutritional yeast for that cheesy tang, miso paste for a umami punch, and almond milk (or soy or oat - whatever floats your boat) for the creamy base. We're going to create a bechamel so luscious, you'll forget it's vegan.
The Crunchy Crown
No gratin is complete without a crunchy, golden topping. Instead of regular breadcrumbs, I'm using some rustic bread (that's gone a bit stale, because I'm thrifty like that!), roughly pounded with a bit of hazelnuts, tossed in some vegan butter. This adds a gorgeous textural contrast to the creamy leeks underneath. It’s crunchy, nutty perfection that will have you fighting over the crispy bits.
Customize Your Comfort
Want to take this to the next level? Toss in some cooked cannellini beans, al dente whole wheat pasta, or leftover potatoes to make it a heartier meal. And if you have any favorite vegan cheese brands, feel free to grate some in the sauce or on top, if you are a fan of the melty kind. This gratin is your canvas – let your imagination (and your stomach) be your guide!
Health Boost
Apart from being utterly delicious, this gratin is packed with nutrients! Leeks are full of good stuff, the plant-based dairy swaps make this low in saturated fat and high in fibre.
Tips and Tricks:
- Leek Prep: Leeks can be sneaky little dirt magnets. Make sure to clean them thoroughly, especially between the layers.
- Char It Up: Don't be afraid to get those leeks nicely charred; it adds a wonderful depth of flavor.
- Go Nuts: If hazelnuts aren't your jam, swap them out for pine nuts, walnuts, or almonds.
The Recipe
Alright, let's get cooking! Here's the recipe for you to get this amazing dish on your table.
Ingredients:
- For the Leeks and Bechamel:
- 60 ml olive oil, divided
- 800g trimmed leeks (approx. 4 leeks)
- 25g all-purpose flour (or chickpea flour for gluten-free)
- 500ml plant milk (almond, soy, or oat)
- 10g white miso paste
- 1 tbsp wholegrain mustard
- 4 tbsp nutritional yeast
- 2 tsp fresh thyme (or rosemary), chopped
- Squeeze of lemon (plus zest for topping)
- Salt and pepper to taste
- Nutmeg to taste
- For the Topping:
- 65g chopped hazelnuts
- 25g coarse breadcrumbs (gluten-free if needed)
- Zest of half a lemon
- Pinch of salt and pepper
- 25g vegan butter (or olive oil)
Instructions:
- Prep the Leeks: Cut off the dark green parts of the leeks, clean them well, dry and chop into segments.
- Char the Leeks: Heat a little olive oil in an oven-proof dish, add leek segments and char lightly on both sides. Set aside.
- Make the Bechamel: In a separate pot, heat the remaining olive oil, add the flour and whisk together to form a loose paste, cook for a minute. Gradually add the plant milk, miso paste, mustard and nutritional yeast, while whisking constantly. Simmer until thick. Season with salt, pepper, nutmeg and thyme. Add a squeeze of lemon.
- Prepare the Topping: In a small bowl, mix together all the topping ingredients. Rub in the vegan butter.
- Assemble and Bake: Pour the bechamel sauce over the charred leeks. Cover the dish and bake in a preheated oven at 200C /390F for 15 minutes. Remove the lid, bake for a further 10-15 minutes, then scatter the topping over the dish and cook for 5 minutes more until golden and bubbly.
Serve and Enjoy
Serve this leek gratin as a side dish, or as a meal with some crusty sourdough. Prepare to be amazed by how something so simple can be so incredibly delicious. This dish is proof that healthy, vegan, and absolutely yummy can all live together in perfect harmony. So get cooking and let me know how you liked it! Use #VeganLeekGratin and tag me @VeggieVita.
Stay warm and happy cooking!