Vegan Leek & Butternut Squash Gratin Recipe

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!

Servings: 1

Rating:  

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 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

Method

Method
  1. 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.
  2. Tip the veggies into a ceramic baking dish and set aside. Now pop your oven onto 180c/360f.
  3. 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.
  4. 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.
  5. 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!

Written by

Alexander Willow-Harvey

Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty!

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