vegan leek gratin | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2017/10/03/vegan-leek-gratin/

Here’s a vegan leek gratin for the feast! Thanksgiving in the U.S. is this week, and the holidays are just around the corner. It’s time to bookmark this creamy, crispy, gooey gratin recipe so you can wow all your dinner guests!

The sauce is made from a base of potatoes and other seasonings. It’s kinda similar to a bechamel and uses the same technique as the nacho cheese that you know and love!

See how easy it is to whip this together in the video below, or keep scrolling for the full recipe!

Check out how gooey, saucey, creamy, and cheesy this guy is! Don’t you just wanna grab a spoon and dig in?! It also makes a great dinner for any occasion, not just Thanksgiving.

vegan leek gratin

Ingredients

filling

2 white potatoes, peeled & diced (about 2 cups diced)3 large leeks3 garlic cloves3 tbsp vegan butter + 1 tbspjuice of 1/2 a lemon1 C nondairy milk1/2 C low-sodium vegetable stock1/4 C nutritional yeast1 tsp cornstarch1/2 tsp ground mustard1/4 tsp ground sage1/4 tsp ground nutmeg1/4 tsp dried thyme1/2 tsp sea salt1/2 tsp ground black pepper

topping

2/3 C bread crumbs1/2 C vegan smoked gouda, shredded1/2 tsp smoked paprika1/2 tsp sea saltfresh dill springs, as garnish

Instructions

Bring a pot of cold water to a boil with the diced potatoes. Cook until very tender.While the potatoes are cooking prepare the leeks by trimming off the excess green parts from the top. Remove any excess tough or outer parts that might not look so fresh around the bulbs. Trim the root end off the bottom of the bulbs and then slice in half lengthwise and wash off dirt and debris from between the layers of the bulb.Pat dry and coat your baking dish and the leek halves with 1 tablespoon of vegan butter.Drain potatoes from the boiling water and add to a high-powered blender with garlic cloves, remaining 3 tablespoons of vegan butter, lemon juice, non-dairy milk, vegetable stock, nutritional yeast, cornstarch, spices, and salt and pepper. Blend on high until very smooth.Pour 1/3 of the sauce in the bottom of the baking dish. Arrange the leeks in the baking dish. Then pour the remaining sauce over top and even it out. The leeks will be fully coated in sauce.Combine the topping ingredients together except the dill, and sprinkle over the top in an even layer.If your dish is quite full to the top edge place a baking sheet on the bottom rack of the oven and place the gratin above on the middle rack. This will catch any bubbling sauce that might over flow. Bake for 30 minutes or until the top is golden brown and the sauce is bubbling.

Notes

The post vegan leek gratin appeared first on hot for food by Lauren Toyota.

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