Beetroot & Leek Gratin
Author: 
Recipe type: Main
Cuisine: Vegan, Gluten-free, Seasonal
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Vibrant, earthy beetroot layers with leeks and creamy cashew sauce baked together to create a impressive show stopping centre piece.
Ingredients
  • 4 large beetroots
  • 2 large leeks
  • ½ cup cashews, soaked overnight or in hot water for at least 30 minutes
  • 1 (400g) tin coconut milk
  • ½ cup non-dairy milk
  • 5 garlic cloves
  • 2 tbsp nutritional yeast
  • 2 tbsp wholegrain mustard
  • ½ tsp black pepper
  • ½ salt
  • 5 sprigs thyme
  • 2 bay leaves
Instructions
  1. Pre heat you oven to 390F/200C/Gas Mark 6.
  2. Slice your beetroots with a mandolin (you want it a few centimeters thick) or use a sharp knife to thinly slice your beetroots.
  3. Slice your leeks about half an inch thick.
  4. Layer your beetroot and leeks on top of each other in a large baking tray
  5. Drain your cashews, add to a blender along with coconut milk, non-dairy milk, garlic cloves, nutritional yeast, mustard, black pepper, salt. Blend until smooth.
  6. Pour into a saucepan, pull the thyme leaves off the twigs and add the bay leaves. Heat on medium heat until just boiling.
  7. Pour the mixture over the veggies, cover in foil and bake for 40 mins.
  8. Remove from the oven, take off the tin foil and bake for a further 10 minutes.
  9. Serve hot!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/beetroot-leek-gratin/