Vegan ‘cheesy’ leek crumble in a serving dish

Vegan 'cheesy’ leek crumble

  • Rating: 2 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight soaking
  • Easy
  • Serves 6

Cook a vegan bake with bags of cheese and onion flavour. Nutritional yeast gives you the tangy umami hit that will keep dairy lovers guessing

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal400
fat23g
saturates7g
carbs31g
sugars4g
fibre8g
protein13g
salt0.5g
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Ingredients

For the crumble

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.

Goes well with

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    Overall rating

    Rating: 2 out of 5.9 ratings
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