Vegan Gratin with Leek and Purple Sprouting Broccoli

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Vegan Gratin with Leek and Purple Sprouting Broccoli

Create your own filling vegan gratin with layers of potato, carrots, leeks, and purple sprouting broccoli to add a colourful twist!

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Dishes like this one that incorporate different hidden vegetables in a sauce are a great way to get kids to eat vegetables without knowing it. And it’s really nutritious too.

What is a gratin?

A gratin includes any recipe that covers a base filling with either cheese or breadcrumbs, and then the whole dish is baked in the oven or put under the grill until the top becomes crispy.

Classically, potatoes are cooked in a creamy sauce and then topped with breadcrumbs.

This version, however, makes use of potatoes to help create the sauce. Then leeks and purple sprouting broccoli become the star of the show for the base itself.

How is purple sprouting broccoli different to other types of broccoli?

Purple sprouting broccoli has purple florets. They require less cooking than other types of broccoli, however the purple colour doesn’t always remain when the broccoli is cooked.

Simply boil or steam purple sprouting broccoli and use as a side dish, in a salad or roast to slightly change the flavour of this vegetable.

Freezing tip

The assembled, unbaked gratin can be frozen for up to 3 months.

Wrap the filled dish well in cling film, and then in a layer of foil before freezing. Defrost in the fridge overnight, before baking as described in the recipe.

Check the gratin is piping hot throughout before serving.

Total Time: 1 hour

Prep Time: 15 minutes

Cook Time: 45 minutes

Calories: 141

Servings: 4


Total Time: 1 hour

Calories: 141

Servings: 4




(Servings: 4)

  • For the sauce
  • 0.25 0.25 large baking potato, cut into chunks
  • 0.25 0.25 large carrot, sliced
  • 0.25 0.25 white onion, chopped
  • 0.25 0.25 tsp Bouillon powder
  • 37.5 37.5 g cashews, soaked in hot water for 30 minutes
  • 0.5 0.5 cloves of garlic, peeled
  • 5 5 g nutritional yeast
  • 0.25 0.25 tsp Dijon mustard
  • 0.5 0.5 tsp tapioca starch
  • sea salt and black pepper, to taste
  • a pinch of freshly grated nutmeg
  • For the gratin
  • 112.5 112.5 g purple sprouting broccoli, trimmed
  • 0.75 0.75 leeks, sliced
  • 25 25 g breadcrumbs


  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a large pan of water to a boil and add the broccoli, leeks and a large pinch of salt. Simmer for 4 minutes, drain and then rinse the vegetables in cold water to stop them from overcooking. Set aside.
  2. Place the potato, carrot and onion in a pan, cover with water and add the bouillon powder. Bring to a boil and simmer for 10 minutes. Once cooked, drain and reserve the cooking water for the sauce. Leave to cool slightly.
  3. Add all the ingredients for the sauce, including the cooked vegetables, to a high-performance blender with 235ml (1 cup) of the cooking liquid. Process until very smooth, adding a little more of the cooking liquid if necessary. Taste the sauce and adjust the seasoning, if required.
  4. Arrange the broccoli and leeks in a baking dish and pour over the sauce. Top with breadcrumbs and bake for 30 minutes until golden and bubbling.
  5. Serve hot as a luxurious side, or as a main meal with a fresh leaf salad dressed with lemon juice.

Each 100g serving provides:

Fat 6.4g, Saturates 1.2g, Carbohydrates 14g, Sugars 2.8g, Protein 6.1g, Salt 0.40g


Ready for another slice? Have a look at these lovely filling vegan pie recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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