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Crispy Kale and Leek Bake

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Ingredients

Adjust Servings:
600ml Plant based milk
250ml Vegetable Stock
2 Garlic Cloves - rough chopped
1 tsp Fennel Seeds
3 Bay Leaves
600g Leeks - green tops cut off and set aside, the white cut into 1cm slices
200g Kale - large veins removed and torn into bite size pieces
35g Coconut Oil
35g Buckwheat Flour
100g Vegan Cheddar - grated
4 slices Brown Bread - stale - ripped and in the food processor to rough crumbs
2 tblps Fresh Thyme - chopped
1 tblps Coconut Oil

Crispy Kale and Leek Bake

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Bring to a simmer the milk, stock, garlic, fennel seeds, bay leaves and green leek heads. Simmer for 10 minutes. Sieve the solid items out. Set aside.

    2
    Done

    Cook the leeks in a pan on medium heat until soft. Season.

    3
    Done

    Boil a pan of water. Boil the kale for 1 minute. Refresh in iced water until cold ( to keep it green ). Drain. Set aside.

    4
    Done

    Melt the coconut oil, add the flour and cook on medium heat for a few minutes. Keep it moving in the pan so it does not burn. Gradually add the milk liquid, making sure there are no lumps left before you add each little bit of liquid. Add the cheese. Stir until it all melts. Season.

    5
    Done

    Mix together the sauce, leeks and kale. Put int an oven proof dish.

    6
    Done

    Melt the coconut oil in a pan. Add the breadcrumbs and thyme. Season. Keep moving until it browns a little. Spread over the leek mix. Bake for 25 minutes until golden brown and bubbling.

    RdC

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    Creamy Cheesy Veg Pasta
    next
    Vegan French Onion Soup
    previous
    Creamy Cheesy Veg Pasta
    next
    Vegan French Onion Soup

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