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Spring Green Gratin

  • Simple
  • 0:30 m
  • 19 ingredients

This simple and affordable spring green gratin is the perfect light dinner to get you through these warmer evenings. Vibrant, zesty, and utterly comforting it's packed full of spring veg and creamy cannellini beans for a hearty filling. Finished with plant-based parmesan and baked till golden - and you're done! All ready in under 30 minutes - check out the recipe below.

Serves: 4

Ingredients

For the Filling

  • 1 tbsp olive oil
  • 25g plant-based butter
  • 1 leek
  • 2 cloves of garlic
  • 2 tbsp capers
  • 100g green beans
  • 100g large asparagus spears
  • 2 x 400g tins of cannellini beans

For the Cream

  • 100g sunflower seeds
  • 50g spinach
  • 20g basil
  • 1 tsp Dijon mustard
  • 2 tbsp nutritional yeast
  • 200ml plant-based milk
  • 100ml plant-based cream
  • 1 lemon

For the Topping

  • 200g sourdough
  • 2 tbsp olive oil
  • 1 lemon
  • 15g fresh oregano
  • 30g plant-based parmesan

Before you start

Oven 180C | Ovenproof Pan

Step 1

Prep the veg

  • Finely slice the leek into half moons
  • Trim and chop the asparagus and beans into 3cm pieces
  • Mince the garlic
  • Zest and juice the lemon, keeping separate

Ingredients

  • 1 leek
  • 2 cloves of garlic
  • 100g green beans
  • 100g large asparagus spears
  • 1 lemon

Step 2

Cook the base

  • Heat a large ovenproof frying pan over a medium heat
  • Add olive oil and butter to melt
  • Add the leek and cook until just softened
  • Add the garlic and capers
  • Add the asparagus and beans and cook for 5 minutes
  • Take the pan off the heat and stir through the cannellini beans

Ingredients

  • 1 tbsp olive oil
  • 25g plant-based butter
  • 2 tbsp capers
  • 2 x 400g tins of cannellini beans

Step 3

Make the creamy sauce

  • Pick the basil leaves, saving a few to garnish
  • Place the sunflower seeds in a blender with the lemon juice, spinach, basil, mustard, nutritional yeast, plant based milk and cream
  • Blend until smooth, taste and season with salt and pepper
  • Pour the sauce over the veg in the pan, mixing until everything is coated

Ingredients

  • 100g sunflower seeds
  • 50g spinach
  • 20g basil
  • 1 tsp Dijon mustard
  • 2 tbsp nutritional yeast
  • 200ml plant-based milk
  • 100ml plant-based cream
  • 1 lemon

Step 4

Make the topping

  • Roughly tear the sourdough into small pieces
  • Pick the oregano leaves
  • Place the sourdough in a small bowl and mix with the olive oil, lemon zest, oregano and a pinch of salt and pepper
  • Spread over the beans, then finely grate the parmesan on top
  • Bake for 20 minutes until the bread is toasted
  • Drizzle with olive oil and garnish with extra basil leaves to serve

Ingredients

  • 200g sourdough
  • 2 tbsp olive oil
  • 15g fresh oregano
  • 30g plant-based parmesan