Vegan Brussels Sprout, Leek and Chestnut Gratin
This winter bake features tender sprouts and chestnuts with a crispy gratin topping for a really comforting dinner.
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This vegan winter gratin is perfect for a cold winter’s night, and is relatively easy to make. Once the vegetables are cooked and the creamy sauce is mixed together, it’s just a case of putting all the ingredients in an ovenproof dish and baking for half an hour.
This dish works great as a side dish, and the portion sizes suggested below are ideal for this, but it makes a great meal on its own if you serve up a hearty bowlful!
What are the benefits of eating chestnuts?
Chestnuts are packed with benefits, but they must be boiled or roasted before eating due to their high levels of tannic acid. It’s fortunate, then, that they make a delicious winter snack when roasted over an open fire.
Chestnuts are a great source of antioxidants and contain plenty of fibre and other nutrients. They are also said to aid in heart health and in lowering inflammation.
Are Brussels sprouts good for you?
Absolutely! Brussels sprouts are a really healthy vegetable (although you may not want to slather them in creamy sauce and breadcrumbs every single time you eat them if weight management is your goal.)
Like other cruciferous vegetables, Brussels sprouts are high in Vitamin C and glucosinolates, and may help to protect against some cancers. Sprouts may also aid in preventing other health issues like high blood pressure, high cholesterol, heart disease, and diabetes.
Total Time: 1 hour
Servings: 6
Rating:
Total Time: 1 hour
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 83.333333333333 83.333333333333 g Brussels sprouts, trimmed and washed
- 0.5 0.5 leeks, washed and sliced
- 0.16666666666667 0.16666666666667 tbsp non-dairy butter
- 0.66666666666667 0.66666666666667 cloves garlic, peeled and finely chopped
- 0.5 0.5 tbsp wholegrain mustard
- 0.16666666666667 0.16666666666667 tbsp fresh thyme leaves
- 83.333333333333 83.333333333333 ml soya cream
- 30 30 g pre-cooked chestnuts (available vacuum packed from supermarkets)
- sea salt and black pepper to taste
- 16.666666666667 16.666666666667 g breadcrumbs
- 0.66666666666667 0.66666666666667 tbsp nutritional yeast
Method
- Steam or boil the sprouts for a couple of minutes, drain and transfer to a baking dish. Roughly chop the chestnuts and add them to the dish distributing them evenly.
- Melt the butter in a frying pan and add the leeks and garlic. Cook gently for a few minutes until softened.
- Preheat the oven to 180°C (Gas Mark 4, 350°F). Add the cream, leeks, garlic, mustard, thyme and some seasoning to a bowl and mix well to combine. Pour this mixture over the chestnuts and sprouts.
- Mix together the breadcrumbs and nutritional yeast, and sprinkle this over the top of the gratin. Transfer to the oven and bake for 30 minutes or until golden and bubbling.
- Serve hot, either as an accompaniment to a main meal or with a crisp green salad for a delicious, seasonal lunch.
Nutritional information (per 100g): Calories 117, Fat 6.8g, Saturates 0.9g, Carbohydrates 8.6g, Sugars 2.6g, Protein 4.2g, Salt 0.29g
Prefer your chestnuts sweet? Try this Chestnut, Chocolate Almond Cake With Spiced Pears instead.
