Vegan Leek & Butternut Squash Gratin Recipe
This is a creamy comforting dish, with beautifully tender leeks and squash coated in a smooth sauce with a wonderfully savoury taste. The crisp bread crumb topping gives it a little more bit and contrasts well with the smooth and silky texture of the squash. It suits two people as a hearty main or about 4 people as a great accompaniment to a veggie roast.
Make this dish by using a a couple of pans, a ceramic baking dish, and a ladle!
- 450 450 g butternut squash, peeled and sliced
- 1 1 large leek, diced
- 1 1 onion, slices into half moons
- 335 335 ml unsweetened almond milk
- 2 2 bay leaves
- 60 60 ml olive oil
- 20 20 g nutritional yeast
- 25 25 g gram flour
- 2 2 g nutmeg
- a pinch of ginger
- 2 2 g vegetable stock powder
- a splash of tamari
- salt and pepper, to taste
- 62 62 g dry bread crumbs
- Just enough vegetable stock to cook the veggies
- Chuck the butternut squash, leek and onion into a pan with enough vegetable stock to cook them in. Bring to the boil then simmer until the squash is cooked just enough to insert a knife into it, drain away the liquid and rinse the veggies in a colander with cold water to stop them cooking.
- Tip the veggies into a ceramic baking dish and set aside. Now pop your oven onto 180c/360f.
- To make the sauce: Heat the almond milk and the bay leaves together in a small pan on a low heat for about five minutes, turn off the heat, grab another pan and gently heat the oil, add the gram flour and the nutritional yeast and stir with a wooden spoon, ladle in the almond milk whilst stirring.
- Stir in the rest of the ingredients apart from the bread crumbs, stir until well combined, taste for seasoning and carefully pour over the veggies in the oven dish.
- Sprinkle over the bread crumbs and bake in the oven for 30-40 minutes until the breadcrumbs are nicely browned and the sauce has thickened slightly. Serve as a side or a main.
Fancy another bite? Try making this Vegan Spiced Cottage Pie with Sweet Potato Harissa Mash!