Cheesy Leek and Butter Bean Gratin
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.
Equipment
- 1 blender
- 1 Skillet Any pan that can go to the oven
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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Blend the cheesy sauce.While the Leeks are cooking blend all the cheesy sauce ingredients in a high speed blender until smooth.
- 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.
- 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.
- Prepare the Bread Crumb ToppingWhile 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.
- Add the Bread Crumb Topping and BakeEvenly 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.
Notes
I used organic dried Butter Beans, soaked overnight and cooked in my Instant Pot, but canned or jarred beans work just as well. You can substitute them with cannellini or pinto beans, the dish will be slightly less creamy.
If you're short on time, skip the breadcrumb topping and oven baking. This high-protein dish is just as delicious, with fewer calories and the same nutritional benefits!