Vegan Brussels Sprouts & Leek Gratin Bosh TV

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