Vegetarian mains
Leek & gnocchi crumble
This plant-based crumble uses soy cream instead of dairy (you could try using any other non-dairy cream, such as cashew, although if you’re not strictly vegan, you can always make use of usual cream). Nutritional yeast acts like cheese, as a seasoning, giving an umami (savoury) flavour. You could use Parmesan or a vegetarian cheese if you're not vegan.
Ingredients
- 2 leeks
- 2 garlic cloves
- 10g thyme
- 1 lemon
- ½ tbsp bouillon powder
- 250ml soy cream
- 2 tbsp nutritional yeast
- 400g gnocchi
- 150g baby spinach
- 30g breadcrumbs
Method
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Step 1
Preheat the oven to 190ºC fan/Gas 6-7.
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Step 2
Trim the leeks, slice in half lengthways. Finely slice. Make sure they’re washed well to remove any grit.
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Step 3
Heat 1 tbsp of oil in a large frying pan. Add the leeks and gently fry, stirring from time to time, while you continue.
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Step 4
Peel and finely chop or grate the garlic. Strip the leaves from the thyme. Finely grate the zest from half the lemon.
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Step 5
Once the leeks have softened (about 8 minutes), add the garlic and half the thyme and fry for 1 minute.
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Step 6
Stir in the bouillon, 200ml boiling water, half the soy cream and the nutritional yeast.
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Step 7
Bring up to a simmer and stir through the gnocchi, then top with a few good handfuls of the spinach. Cover with a lid to allow the spinach to wilt.
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Step 8
Remove the pan from the heat, stir in the wilted spinach and season the mixture, to taste. Transfer to a baking dish.
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Step 9
Sprinkle over the lemon zest, remaining thyme and the breadcrumbs. Transfer to the oven and bake for 20-25 minutes, until crisp and golden.
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Step 10
Serve with a little more of the unused raw spinach, with a lemon wedge for squeezing.