Vegan Beetroot and Leek Gratin


Meet People Lansing

This Vegan Beetroot and Leek Gratin is a delicious and comforting dish perfect for any occasion. Layers of tender beetroot and savory leeks are smothered in a creamy cashew sauce, then baked to perfection with a crispy breadcrumb topping.

Ingredients:
  • 3 medium-sized beetroots, thinly sliced
  • 2 large leeks, sliced
  • 1 cup cashews, soaked overnight
  • 1 cup unsweetened almond milk
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/4 cup breadcrumbs gluten-free if desired
  • Fresh parsley for garnish

Instructions:

Warm the oven up to 190C 375F

Soaked cashews, almond milk, garlic, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper should all be put in a blender

Mix until its creamy and smooth

Set a pan on medium heat and add the olive oil

Put in the sliced leeks and cook for about 5 minutes, until they get soft

In a baking dish, arrange sliced beets and cooked leeks in a layer

Spread the cashew cream mixture out over the top

The gratin should have breadcrumbs on top of it

After the oven is hot, bake it for 30 to 35 minutes, or until the top is bubbly and golden brown

Before serving, sprinkle with fresh parsley


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