Brussels Sprouts and Leek Gratin

0:35 m

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!

Start cooking ➞




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>

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

Cost per portion


CO2e per portion

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