Recipe of the month: Mushroom and Leek Gratin

This is a deliciously creamy dish that can be served either as a main course or as an accompaniment.  I really like to have it with a baked potato and some steamed purple sprouting broccoli.

Serves 4


900g leeks – carefullywashed, trimmed and sliced
 250g mushrooms – wiped and sliced
3 tbsp rapeseed oil
400ml vegan stock
2tbsp parsley – chopped
1 lemon – juiced
4 tbsp yeast flakes
250ml soya or oat cream
4-6 tbsp white wine (optional)
150g wholemeal breadcrumbs


In a large frying pan heat 2 tbsp of the oil and fry the veg lightly for 5 minutes.  Add the stock, parsley and lemon juice, cover and cook gently for a further 10 minutes.
Turn off the heat and add the cream and wine (if using), stirring to mix everything well.
Transfer to a greased ovenproof baking dish and sprinkle the yeast flakes over the top evenly.
Mix up the remaining oil with the breadcrumbs and sprinkle over the veg etc.
Bake in the oven at 200C/Gas 6 for 15-20 minutes until the top is brown and crunchy.
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