Vegan 'cheesy’ leek crumble
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight soaking
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 80g unsalted cashews
- 100g carrotscut into 1cm cubes
- 350g potatoescut into 1cm cubes
- 60ml olive oil
- 5 tbsp nutritional yeast
- ½ lemonjuiced
- 2 garlic cloves
- 1 tsp English mustard
- 1 tsp good-quality vegan white wine vinegar
- 4 leeks(about 500g), sliced
For the crumble
- 50g rolled oats
- 50g flour
- 25g unscented coconut oilmelted
- 3 tbsp chopped thyme leaves
Nutrition: Per serving
- kcal400
- fat23g
- saturates7g
- carbs31g
- sugars4g
- fibre8g
- protein13g
- salt0.5g
Method
step 1
The night before, soak the cashew nuts in water and leave overnight.
step 2
To make the crumble, tip the oats and flour into a bowl, make a well in the centre and pour in the coconut oil. Draw the dry ingredients in until everything is well coated and resembles chunky breadcrumbs. Tip the mixture onto a baking sheet and put in the fridge to firm up – this will make your topping extra crunchy.
step 3
Heat oven to 200C/180C fan/gas 6. Steam the carrots and potatoes together for 5 mins until softened, then transfer to a food processor. Drain the cashews and add them too, along with 2 tbsp oil and the rest of the sauce ingredients except for the leeks. Blitz the mixture, season and set aside.
step 4
Heat the remaining oil in a large frying pan over a medium heat. Add the leeks and a large pinch of salt, then fry for 15 mins until softened. Spoon in the cheese sauce – if it is very thick, add 200ml vegan vegetable stock. Transfer the mix to an ovenproof dish, top with the crumble and bake for 30 mins until piping hot. For a crispy topping, put under the grill to finish. Can be assembled in advance and kept in the fridge to cook when needed.
