Vegan Cauliflower Cheese Bake

Vegan Cauliflower Cheese Bake
17/02/2021 Olivia

Ingredients

1 large cauliflower, cut into florets, stalk removed

Kale – approx. 5 stalks – torn or chopped with tough stalks removed

3 large white potatoes, sliced thinly with skins left on

Sea salt and black pepper

1/2 tsp ground cumin

1 can chickpeas

2 leeks, sliced into rounds

Sunflower butter – a good wooden spoonful

Stale bread, crumbed

Olive oil – for roasting the veg

Sauce Ingredients (measurements are incremental and by eye)

Sunflower butter – a good wooden spoonful

Plain flour (we are using wholemeal spelt)

Milk (we are using oat milk)

Sea salt and black pepper, to taste

Nutritional Yeast

Method

  1. Preheat oven to 180°C.
  2. Slice white potatoes into thin rounds, place in roasting tray, cover with oil and salt. Bake until cooked – 20 mins.
  3. Slice cauliflower into florets, removing tough stalks. Place in roasting tray, cover with oil, salt, pepper and cumin. Bake until brown/black on top – 20 mins.
  4. Whilst cauliflower and potatoes are roasting, prepare other veg mix as follows.
  5. Slice leeks into rounds and fry in butter in a saucepan. When leeks are soft, add torn kale leaves and wilt. Season with salt and pepper and add chickpeas. Remove from heat and set aside.
  6. In the meantime, prepare white sauce. Heat large saucepan over low-medium heat. Melt butter. Add flour gradually until a paste is achieved. Then slowly add milk, stirring through so that all ingredients are combined. Pourable, thickish sauce should be achieved. Add nutritional yeast to add flavour. Season as desired.
  7. When all elements are ready, combine in a large baking dish as follows:
    1. Cauliflower and potatoes on the bottom of the dish.
    2. Kale, leek and chickpea mixture pored over and pushed into gaps.
    3. Cheesy white sauce poured over the top so that the other veg is covered.
    4. The breadcrumbs can now be sprinkled over the top so they sink slightly into the sauce. This will give the dish a nice crunchy topping.
  8. Bake at 180°C for 15-20 minutes, or until bubbling.

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