Cheesy Leek and Butter Bean Gratin

Name: Cheesy Leek and Butter Bean Gratin
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: 150 gr of Shiitake Mushrooms; 1 Tbsp of Soy Sauce; 1 thumb of Ginger; 3 fat cloves of Garlic; 1/2 Tbsp of Thyme leaves; 2 Leeks chopped; 400 gr of cooked Butter beans or 1 can; 1/2 tsp of freshly cracked Black Pepper; 1/4 tsp of freshly grated Nutmeg; 2 handfuls of Spinach; 200 gr of firm Tofu; 200 ml of Soy Milk; 1/4 cup of Nutritional Yeast; 1 clove of Garlic; 2 Tbsp of Miso paste; 1/2 Lemon zest and juice; 1/4 tsp of Smoked Paprika; 1/2 tsp of freshly cracked Black Pepper; 2 Tbsp of Panko Bread crumb; 1 Tbsp of Thyme Leaves and or Rosemary; 1 Tbsp of Nutritional Yeast; 1/2 tsp of Smoked Paprika; 1/2 tsp of Nutmeg; 1 Tbsp of good Olive Oil

This indulgent yet wholesome high-protein vegan gratin is loaded with creamy leeks, hearty butter beans, and a luscious cheesy tofu sauce.

Topped with roasted shiitake mushrooms for a savory umami kick, this dish proves that plant-based meals can be both nourishing and packed with flavour.

Perfect for a cozy dinner, it’s also an ideal Valentine’s Day recipe to share with your loved one.

About this recipe

I just love coming up with recipes using ingredients that are in season, and right now, leeks are at their best. They really caught my eye this week, and I couldn’t wait to create something comforting with them.

Lately, I’ve been training for the Lisbon Half Marathon, and my husband and I decided to take our fitness up a notch this year by adding some extra weight training and bike riding to our routine.

While I usually focus on getting enough fiber, I’ve started to be more mindful of my plant-based protein intake. This Cheesy Leek and Butter Bean Gratin is the perfect way to do that, packing in around 30 grams of protein per serving!

The butter beans and tofu are full of low-fat, high-fiber protein, and the nutritional yeast and soy milk help boost it even more. The cheesy tofu sauce gives this dish an indulgent, creamy texture that pairs so well with the sweet leeks and savoury beans. And don’t forget the shiitake mushrooms on top—they add such a delicious umami kick, plus a little sprinkle of fresh coriander or parsley to finish it off.

If you’re in a rush, feel free to skip the breadcrumb topping and oven baking. This high-protein dish is still just as tasty, with fewer calories and all the same delicious, comforting flavors—ready in under 30 minutes!

Ingredients:

150 gr of Shiitake Mushrooms
1 Tbsp of Soy Sauce
1 thumb of Ginger
3 fat cloves of Garlic
1/2 Tbsp of Thyme leaves
2 Leeks chopped
400 gr of cooked Butter beans or 1 can
1/2 tsp of freshly cracked Black Pepper
1/4 tsp of freshly grated Nutmeg
2 handfuls of Spinach

Cheesy sauce:

200 gr of firm Tofu
200 ml of Soy Milk (or any plant milk)
1/4 cup of Nutritional Yeast
1 clove of Garlic
2 Tbsp of Miso paste
1/2 Lemon zest and juice
1/4 tsp of Smoked Paprika
1/2 tsp of freshly cracked Black Pepper

Bread Crumb Topping:

2 Tbsp of Panko Bread crumb
1 Tbsp of Thyme Leaves and or Rosemary
1 Tbsp of Nutritional Yeast
1/2 tsp of Smoked Paprika
1/2 tsp of Nutmeg
1 Tbsp of good Olive Oil

About this Ingredients:

Shiitake Mushrooms: Shiitake mushrooms have an incredible depth of flavour that’s both earthy and meaty, with a subtle smokiness that develops as they caramelize in the pan. Their texture becomes slightly chewy, adding a satisfying contrast to creamy dishes like this gratin. In this recipe, the shiitake mushrooms bring a bold umami punch that complements the mild sweetness of the leeks and the richness of the cheesy tofu sauce, creating a perfect balance of flavors in every bite.

Soy Sauce: Adding Soy sauce to the Shiitake mushrooms at the end of cooking enhances their natural umami flavour while giving them a subtle savory glaze. The Soy sauce caramelizes slightly in the hot pan, amplifying the mushrooms’ deep, earthy notes and adding a touch of saltiness that balances the richness of the dish. This simple step transforms the mushrooms into a flavourful topping that ties the entire recipe together beautifully.

Garlic, Ginger and Thyme leaves: Garlic, ginger, and fresh thyme bring a perfect balance of warmth, aroma, and depth to this recipe. The garlic adds a rich, savory base, while the ginger offers a subtle zing that brightens the dish. Fresh thyme ties it all together with its earthy, herbaceous notes, enhancing the overall flavor without overpowering the creamy, umami-rich components.

Leeks: Leeks have a delicate, slightly sweet flavor with a mild onion-like undertone that becomes buttery and mellow when cooked. Their subtle sweetness complements the hearty butter beans and cheesy tofu sauce, adding a layer of depth without overpowering the dish.

Butter Beans: With their creamy, slightly nutty flavor and subtle sweetness, butter beans pair perfectly with the leeks and cheesy tofu sauce in this recipe. While you can substitute them with cannellini or pinto beans, the dish will be slightly less creamy. I used organic dried beans, soaked overnight and cooked in my Instant Pot, but canned or jarred beans work just as well. Packed with protein and fiber, butter beans make this dish both nutritious and satisfying—a perfect choice for a wholesome, high-protein meal.

Spinach: Spinach not only adds a vibrant pop of color to the dish but also boosts it with carotenoids, vitamins, iron, and calcium. I love incorporating extra greens into my recipes for added nutrition. Kale works as a substitute and tastes great too—just add it earlier in the cooking process to give it more time to soften.

Firm Tofu: Firm tofu is the perfect base for this gratin, adding a creamy texture while being a powerhouse of plant-based protein. It’s packed with around 15 grams of protein per serving, making it an excellent addition to boost the nutritional value of this dish. Plus, its neutral flavor absorbs the savory, cheesy sauce beautifully!

Miso Paste: Miso adds umami, saltiness, and a touch of sweetness from fermentation. It’s healthier than salt and great for gut health.

Nutritional Yeast: Nutritional yeast brings a delightful, cheesy flavour to this gratin, giving it that indulgent, savory taste without any dairy. It’s not only full of flavour but also packed with protein—about 8 grams per serving—making it a fantastic way to enhance both the taste and nutritional profile of this dish. Its unique umami notes perfectly complement the leeks and tofu, creating a comforting, flavorful experience.

Smoked Paprika: Smoked paprika adds a warm, smoky depth to this gratin, enhancing the savory flavors with its rich, earthy undertones. It complements the creamy tofu sauce perfectly, giving the dish an extra layer of complexity and a hint of comforting warmth.

Instructions step by step:

Step 1 – Prepare the Shiitake mushrooms.

Thoroughly clean with a brush or papel towel the Shiitake mushrooms. Slice them in to small to medium pieces. Set aside.

Step 2 – Prepare the Garlic, Ginger and Thyme.

Thinly chopped the Garlic and Ginger. Pick the Thyme leaves from the springs running your fingers from top to bottom.

Step 3 – Prepare the Leeks.

Chopped the leeks, dunken then in cold water in a large bowl. massage them with your hands to allow the dirt and grit to come off. Allow them to sit for a few mins, the dirt will sink in the bottom. You can scoop then with a spider spoon or your hands.

Step 4 – Sauté the Shiitake mushrooms.

Heat a cast iron skillet or any pan/casserole that can go to the oven in a medium high heat. Sauté the mushrooms for 4-5 mins, don’t overcrowd the pan, I saute them in 2 batch’s.

Step 5 – Deglaze the Shiitake Mushrooms.

Once the second batch of Shiitake mushrooms is cooked, return the first batch to the pan. Add soy sauce to deglaze, stirring for about 2 minutes to infuse the mushrooms with a rich, savoury flavour. Remove the mushrooms from the pan and set them aside for later.

Step 6 – Sauté the Garlic, Ginger and Thyme.

Sauté the Garlic, Ginger and Thyme for 2 mins or until fragante, in the same skillet you sauté the mushrooms, no need to clean it.

Step 7 – Add the chopped Leeks and Butter beans.

Add the chopped Leeks to the skillet, let it soft and cook for 5-10 mins mixing every few mins. Add the Butter Beans and involve to combine

Step 8 – Blend the cheesy sauce.

While the Leeks are cooking blend all the cheesy sauce ingredients in a high speed blender until smooth.

Step 9 – Add the cheesy sauce.

Add the cheesy sauce to the Leeks and Butter Beans skillet and involve until well combined. Let it bubble for 3 mins.

Step 10 – Add the Spinach and half of the Mushrooms.

When all the cheesy sauce is involved and incorporated with the Leeks and Beans add 2 handful of Spinach and half of the mushrooms to it, let it wilt for 2 mins. Turn the stove off and turn on the oven at 180 C (350 F) with the top grill setting.

Step 11 – Prepare the Bread Crumb Topping

While the oven preheats, combine the breadcrumbs, thyme leaves, nutritional yeast, smoked paprika, and nutmeg in a small bowl. Mix well, then drizzle in the olive oil and stir until evenly coated.

Step 12 – Add the Bread Crumb Topping and Bake

Evenly spread the breadcrumb mixture over the cheesy leeks, beans, and spinach. Place the dish on the middle rack of the oven and bake for 10 minutes, or until the topping is lightly golden brown and crisp.