Brussels Sprouts & Leek Gratin
Are you looking for Vegan Christmas recipes? You've come to the right place! This Brussels Sprouts and Leek Gratin is an absolute must-have for this year's festive dinner table. It's a delicious vegan recipe that tastes AMAZING and will definitely impress your friends, family, or whoever you're sharing the festive season with. Enjoy!
Servings
Ingredients
For the gratin
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>500g Brussels sprouts<item-todo-done><item-todo-done>2 leeks<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>10g nutritional yeast<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done>6 sprig of fresh thyme<item-todo-done><item-todo-done>2 sprig of rosemary<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>50g plain flour<item-todo-done><item-todo-done>500 oat milk<item-todo-done>
For the topping
<item-todo-done>50g hazelnuts<item-todo-done><item-todo-done>50g panko breadcrumbs<item-todo-done><item-todo-done>1 tbsp nutritional yeast<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Ingredients
For the gratin
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1000g Brussels sprouts<item-todo-done><item-todo-done>4 leeks<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>4 tbsp plant-based butter<item-todo-done><item-todo-done>20g nutritional yeast<item-todo-done><item-todo-done>2 tbsp Dijon mustard<item-todo-done><item-todo-done>12 sprig of fresh thyme<item-todo-done><item-todo-done>4 sprig of rosemary<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>100g plain flour<item-todo-done><item-todo-done>1000 oat milk<item-todo-done>
For the topping
<item-todo-done>100g hazelnuts<item-todo-done><item-todo-done>100g panko breadcrumbs<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
1 frying pan | 1 casserole dish
Prepare the vegetables
- Trim and halve the brussels sprouts
- Peel, trim, wash and slice the leeks
- Peel and grate the garlic cloves
Cook the vegetables
- Warm the olive oil in the frying pan, add the leeks and garlic and stir for 2 minutes
- Add the brussels sprouts and stir for 2 minutes
- Spoon the leeks and sprouts into the casserole dish and smooth out across the pan with the back of a spoon
- Set the pan to one side
Prepare the sauce
- Don’t clean out the frying pan
- Add the butter to the pan and stir until it melted down
- Add the flour to the pan and stir to combine
- Gradually add the oat milk to the pan stirring constantly to make a nice smooth creamy sauce
- Add the mustard and nutritional yeast into the pan and stir to combine
- Add the rosemary, thyme and bay leaves to the pan, turn up the heat to a gentle simmer and let the flavour infuse into the sauce for 3-4 minutes
- Fish out the rosemary, thyme and bay leaf, taste and season with a little salt and lots of pepper
Combine and roast** **
- Pour the sauce into the casserole dish and smooth out with the back of a spoon
- Roughly chop the hazelnuts
- Sprinkle the hazelnuts, panko bread crumbs and nutritional yeast over the contents of the dish
- Drizzle over a little olive oil, put the casserole dish in the oven and roast for 20-25 minutes until the panko has turned a rich golden colour
- Remove the tin from the oven and let it rest for a couple of minutes before spooning on to your Christmas dinner plates