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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