Vegan Leek and Celeriac Gratin with Toasted Breadcrumbs

19 Dec

This is a hearty, easy to make dish that can be made in advance and keeps well in the fridge. Goes perfectly with any Christmas meal.

You will need:
1 medium celeriac
1 leek, chopped
3 cloves of garlic, chopped
250ml soya cream
250ml soya milk
Salt/ pepper
1 stock cube
100g breadcrumbs

Using a mandolin, slice the celeriac and leave to the side.

In a hot pan, add some oil and cook the chopped leek until it starts to become brown. Add in the garlic and cook for 3-4 minutes.

Add in the cream, soy milk and stock cube, mix and bring to the boil. Then turn off the heat, taste and season.

In an ovenproof dish, layer the celeriac and pour over some of the leek sauce, continue this until both are used up.

Cover in grease proof paper and tinfoil and cook at 180c for 25 minutes until the celeriac is cooked through
Then remove the tinfoil and grease proof paper and sprinkle the breadcrumbs on top and toast in the oven for a further 5-10 minutes or until the breadcrumbs have browned.







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