Vegan Parsnip, Mushroom and Leek Gratin

This creamy and garlicky gratin is definitely going to be one of our new family favourite recipes! I am still amazed that I managed to make it completely vegan yet it looks and tastes just like a dairy version.

There are a couple of different ways to soak the cashews. The fastest way, and the way I like best, is to soak the cashews is to cover them in boiling water for 20 minutes. For a longer slower soak, soak the cashews over night in cold water in the fridge. If you have an old blender you may want to soak them for longer 30-45 minutes so that they blitz up really smooth.

I have made this just a garlic version but if you fancy a cheesy twist then adding a few tablespoons of nutritional yeast will give it a great cheesy flavour. The herbs can also be swapped and changed depending on what you fancy, thyme would be fantastic in this. Also a little grating of nutmeg on top would really heighten the flavour. The miso can easily be omitted if you do not have any, just adjust the seasoning.

It is really simple to make this so I hope that you enjoy this over the Christmas period!

Vegan Parsnip, Mushroom and Leek Gratin

Ingredients

  • 4 medium parsnips
  • 1 leek
  • 100g chestnut mushrooms
  • 1 cup cashews
  • 2 cups water
  • 1 tsp cornflour
  • 1 tsp miso paste
  • 4 cloves garlic
  • salt and pepper
  • 1 tsp rosemary, dried or fresh

Method

  1. Place the cashew nuts in a bowl, cover in boiling water and leave for 20 minutes to soak.
  2. While the nuts are soaking, peel then thinly slice the parsnips, leeks and mushrooms.
  3. Once the cashew nuts have soaked, drain then and place in a blender with 2 cups of water, the cornflour, miso, garlic and some salt and pepper. Blitz until completely smooth.
  4. To assemble place a layer of parsnips in an oven proof dish, then a layer of leeks and a layer of mushrooms and sprinkle with rosemary. Repeat the layers until all of the vegetables are used up apart from some parsnips to go on the top. (I usually do two or three layers of each vegetable).
  5. Pour of the cashew cream and then top with the remaining parsnips.
  6. Place in the oven and bake for 45 minutes at 200C, gas mark 6. Remember to place a baking tray underneath the dish in case it bubbles over.

Enjoy! H xx

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