Sauteed leek, kale and chickpeas in a sizzling creamy, cheesy sauce topped with fresh garlic bread crumbs. If you feel like a warm, comforting dish, then this one is for you. Serves 6 (or plenty of left overs for lunch the next day!).
INGREDIENTS
DIRECTIONS
- 1 tbsp olive oil
- 2 large leaks, stem sliced thinly into rings
- 6 button mushrooms, sliced thinly
- 1 can chickpeas, rinsed and drained
- 1/2 bunch of kale, cut/ripped into small pieces
- Salt and pepper to taste
- 1+1/4 cup wholemeal breadcrumbs (I actually purchased a loaf of organic sourdough that was near it's expiry date then broke it into pieces and wizzed it up in the food processor. A good option if you want super fresh tasting bread crumbs)
- 4 cloves garlic, crushed
- 1/4 cup vegan margarine (Earth Balance is my favourite)
- 1/2 cup white flour
- 1/2 cube vegetable stock (Rapaunzel is perfect) disolved in 3/4 cup hot water
- 1/4 cup coconut cream
- 1 cup almond milk (or oat, rice or soy milk)
- 3 tbsp nutritional yeast
- 2 tbsp + 1 tsp apple cider vinegar
- Salt + pepper to taste
DIRECTIONS
- Make the cheesy sauce and set aside (recipe is here).
- Heat the oven to 180 degrees Celsius.
- Lightly oil a large baking dish or 6 mini baking dishes (for single serves).
- Heat 1 tbsp olive oil in a non-stick pan over a medium-high heat. Add leeks and mushrooms. Saute for around 8 minutes. Set aside in a medium size bowl.
- Keep the pan warm and add the kale along with a small amount of water. Place a lid over the kale and cook until the kale is slightly wilted (around 4 minutes). Remove from the heat and add to the leek/mushroom mix. Add chickpeas and stir until combined. Add a small amount of salt and pepper to taste.
- Once combined, pour mixture into your baking dish(s). Pour the cheesy sauce evenly over the mixture.
- Rinse out the bowl and combine the breadcrumbs and garlic.
- Sprinkle the breadcrumb mix over your leek mixture.
- Place into the oven and bake for 15-20 minutes or until the breadcrumbs are golden brown.
- Serve hot with a fresh salad. If you are a sauce person, a fresh plum sauce tastes amazing with this dish.