Creamy Pumpkin Bake
- Simple
- 1:35 h
- 17 ingredients
It’s officially pumpkin season, and we’re bringing the autumn vibes with this Pumpkin & Tomato Gratin. It’s rich, warming, and exactly what you need when the days get colder. Check out the full recipe below!
Serves: 4
Ingredients
For the Veg
- 1 pumpkin
- 4 Maris Piper potatoes
For the Filling
- 100g plant-based cheese
- 2 tbsp plant-based butter
- 1 onion
- 4 cloves of garlic
- 6 sprigs of fresh thyme
- 2 sprigs of sage
- 250ml plant-based double cream
- 100ml plant-based milk
- 3 tbsp nutritional yeast
- 1 tbsp cornflour
- 200g plant-based cheese
For the Crumble
- 100g walnuts
- 100g plain flour
- ½ tsp salt
- 1 tbsp nutritional yeast
- 100g plant-based butter
Before you start
Oven 180C fan | Mandolin | Saucepan | Large baking dish or casserole pan lightly greased with butter
Step 1
Prep the veg
- Peel and finely slice the onion
- Peel and mince the garlic
- Pick the thyme and sage leaves and finely chop
- Peel and slice the potatoes into 0.5cm slices
- Place the potatoes in ice water and set aside
- Cut the pumpkin open and spoon out the seedy flesh
- Slice into 1cm wedges
Ingredients
- 1 pumpkin
- 4 Maris Piper potatoes
- 1 onion
- 4 cloves of garlic
- 6 sprigs of fresh thyme
- 2 sprigs of sage
Step 2
Make the cream sauce
- Heat a saucepan over a medium heat with the butter
- Add the onions and cook for 5-6 minutes until softened and starting to brown
- Add the garlic and herbs cooking for 2 minutes
- Pour in the cream, milk and nutritional yeast
- Mix the cornflour with 1 tbsp of cold water to make a slurry, then add to the pan
- Bring to a gentle simmer, whisking to thicken slightly, then leave to infuse while you prepare the veg
Ingredients
- 2 tbsp plant-based butter
- 250ml plant-based double cream
- 100ml plant-based milk
- 3 tbsp nutritional yeast
- 1 tbsp cornflour
- 200g plant-based cheese
Step 3
Assemble and bake
- Layer up the sliced potatoes, pumpkin and cheese in the baking dish, repeat until you have used all the veg
- Pour the cream sauce
- Cover and bake for 45 minutes while you make the crumble topping
Ingredients
- 100g plant-based cheese
Step 4
Make the crumble
- Finely chop or blitz the walnuts to a fine crumb
- Place in a bowl with the flour, salt, nutritional yeast and butter, rubbing the mixture together with your fingers to resemble breadcrumbs
- After 45 minutes, take off the lid and scatter over the crumble with a few leaves of sage
- Return to the oven for another 25 minutes until golden and crispy
Ingredients
- 100g walnuts
- 100g plain flour
- ½ tsp salt
- 1 tbsp nutritional yeast
- 100g plant-based butter