Brussels Sprouts and Leek Gratin
- Simple
- 0:35 m
- 14 ingredients
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!
Serves: 6
Ingredients
For the gratin
- 2 tbsp olive oil
- 500g Brussels sprouts
- 2 leeks
- 2 garlic cloves
- 2 tbsp plant-based butter
- 10g nutritional yeast
- 1 tbsp Dijon mustard
- 6 sprig of fresh thyme
- 2 sprig of rosemary
- 1 bay leaf
- Salt & pepper to taste
- 50g plain flour
- 500 oat milk
For the topping
- 50g hazelnuts
- 50g panko breadcrumbs
- 1 tbsp nutritional yeast
- Salt & pepper to taste
Before you start
1 frying pan | 1 casserole dish
Step 1
Prepare the vegetables
- Trim and halve the brussels sprouts
- Peel, trim, wash and slice the leeks
- Peel and grate the garlic cloves
Ingredients
- 500g Brussels sprouts
- 2 leeks
- 2 garlic cloves
Step 2
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
Ingredients
- 2 tbsp olive oil
Step 3
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
Ingredients
- 2 tbsp plant-based butter
- 10g nutritional yeast
- 1 tbsp Dijon mustard
- 6 sprig of fresh thyme
- 2 sprig of rosemary
- 1 bay leaf
- Salt & pepper to taste
- 50g plain flour
Step 4
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
Ingredients
- Salt & pepper to taste
- 50g hazelnuts
- 50g panko breadcrumbs
- 1 tbsp nutritional yeast
- 500 oat milk