Baby Leek and Greens Gratin


This winter warming dish could be the main event to a vegan or vegetarian meal, or even used as a side dish for a family meal. Use whatever greens or cabbages, etc., you have just wilt them down as directed.

The topping uses roasted buckwheat groats, but if you can't find them, buy them unroasted and gently fry them in a dry pan yourself, or substitute with breadcrumbs or polenta, although you would lose the extra protein addition to the dish if you did.

Recipe & Instructions

Serves 2 as a main course or 4 as side

8 baby leeks, sliced lengthways
8 large leaves of cavolo nero (or other dark green leaf), shredded
3 handfuls of washed spinach
1 tsp fennel seeds
1 tsp dairy free butter
3 tbsp roasted buckwheat groats
1 tbsp nutritional yeast

For the sauce
2 tbsp dairy free butter
1 tbsp plain flour
300ml oat milk
1/2 tsp garlic powder
1 tbsp nutritional yeast
1/2 tsp Dijon mustard
1/2 tsp salt

Heat the oven to 220°C/Gas Mark 6 and grease a medium casserole dish.

In a large saucepan add the 1 tsp of dairy free spread and add the leeks and cavolo nero. Stir for 4-5 minutes until beginning to soften and wilt. Add the spinach and fennel seeds and stir for a further 4-5 minutes until all the greens are soft.

In a small saucepan, place the butter, flour and milk and heat. Stir continually for 4-5 minutes until the ingredients have melted together and the sauce begins to thicken. As long as the heat isn't too high and you keep stirring, this should come together as a silky smooth sauce. Add the garlic powder, nutritional yeast, mustard and salt and stir well.

Add the sauce to the greens and stir. Pour into the casserole dish and sprinkle over the buckwheat and extra nutritional yeast and bake for 15 minutes until crispy on top.