Vegan Cheesy Leek Crumble Food
VEGAN 'CHEESY' LEEK CRUMBLE
Cook a vegan bake with bags of cheese and onion flavour. Nutritional yeast gives you the tangy umami hit that will keep dairy lovers guessing
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- The night before, soak the cashew nuts in water and leave overnight.
- To make the crumble, tip the oats and flour into a bowl, make a well in the centre and pour in the coconut oil. Draw the dry ingredients in until everything is well coated and resembles chunky breadcrumbs. Tip the mixture onto a baking sheet and put in the fridge to firm up - this will make your topping extra crunchy.
- Heat oven to 200C/180C fan/gas 6. Steam the carrots and potatoes together for 5 mins until softened, then transfer to a food processor. Drain the cashews and add them too, along with 2 tbsp oil and the rest of the sauce ingredients except for the leeks. Blitz the mixture, season and set aside.
- Heat the remaining oil in a large frying pan over a medium heat. Add the leeks and a large pinch of salt, then fry for 15 mins until softened. Spoon in the cheese sauce - if it is very thick, add 200ml vegan vegetable stock. Transfer the mix to an ovenproof dish, top with the crumble and bake for 30 mins until piping hot. For a crispy topping, put under the grill to finish. Can be assembled in advance and kept in the fridge to cook when needed.
Nutrition Facts : Calories 400 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
CHEESY LEEKS à LA OLIVER
If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Dinner Party Christmas Thanksgiving British Leek
Time 1h
Yield 12 as a side
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
- Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
- Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
- At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
- Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
- Season, then spoon it all into a dish, or leave in the pan.
- Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
- Pop in the oven for 15 minutes, or until golden and bubbling.
Nutrition Facts : Calories 151 calories, Fat 12.9 g fat, SaturatedFat 6.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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