Leek & Mushroom Christmas Bake (Vegan)
A rich, sliceable leek and mushroom Christmas bake with plenty of dairy-free cheddar and parmesan - an easy vegan main that's a satisfying alternative to a traditional roast.
Equipment
- 1 8 inch Cake Tin
- 1 Baking tray
Ingredients
- 600 g Leek
- 100 g White onion
- 20 g Garlic
- 500 g Chestnut mushroom
- 2 g Thyme a few stems
- 3 tablespoon Olive oil
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 150 g Dairy-free cheddar cheese
- 50 g Dairy-free Parmesan cheese
- 25 g Dairy-free butter
- 3 tablespoon Flaxseed powder
- 30 g Parsley
- 300 g Firm Tofu
- 50 g Breadcrumbs
- 250 ml Cranberry sauce
Instructions
- Prepare the baking tin by rubbing butter on the bottom and wall. Then line the tin with a cut disc of parchment paper on the bottom and separately cut paper to line the wall of the tin.
- Grate the vegan parmesan cheese and sprinkle it on the bottom of the tin.
- Wash and pat dry the leek, mushroom, thyme and parsley.
- Cut the leek into about ¾ of an inch sized length. You should have about 20 to 24 in number. Use only the white and light green parts of the leek.
- Cut the leftover part of the leek in half. Then slice the leek thinly.
- Fine-dice the onions and roughly chop the garlic.
- Finely chop the mushrooms or alternatively place in a food processor and roughly chop them.
- Roughly chop the parsley.
- Grate the Cheddar cheese.
- Pre heat the oven to 180ºC. (fan assisted)
- Drain the tofu and breakdown into smaller chunks on a baking tray. Season with salt and pepper, and add olive oil Bake in the oven at 180ºC for 10 minutes. Once done, remove from the oven and set aside.
- Heat the oil in a pan, and place the leek cut side down to caramelise. It should take two to three minutes. Add butter and once it's caramelised, turn each leek over to caramelise the other side.
- Remove the leek once done and transfer and arrange into the prepared tin, sitting on top of the grated vegan parmesan cheese.
- In the same pan you caramelised the leeks in, fry the chopped onions until translucent. Then add the garlic and chopped up leek and season with salt. Cook until the leek is soft. Transfer into a bowl.
- Again, in the same saucepan, add oil. Once the oil is hot, cook the mushrooms in batches. Cooking in small batched prevents excessive moisture release from the mushrooms. Once done transfer the cooked mushrooms to the bowl with the leek and mix together.
- Then add the chopped parsley, flaxseed powder, thyme (removed from stems), half of the grated cheddar and the breadcrumbs to the leek and mushroom mixture. Mix everything to combine. Check and adjust seasoning if required.
- In the baking tin with the ¾ leek lengths, add half of the grated cheddar and make sure to fill the gaps in between the leek.
- Now add the baked tofu chunks. Follow this with the mushroom and leek mix. Firmly press down, ensuring it is even. Smooth the top.
- Grate the vegan parmesan cheese on top and bake in the oven at 180ºC for 30 minutes and then grill for 5 to 10 minutes. Please note that if using dairy-free parmesan cheese, it will not melt fully and may take longer to colour under the grill. Grilling is only to get some colour.
- Once it is baked, insert a skewer into the bake to check that it is cooked through. If the skewer comes out clean, it is done.
- When you are ready to serve, place a serving plate on top of the tin and carefully holding each side, turn the tin over to release the cake onto the plate. Remove the parchment paper. Cut desired slices and serve hot with cranberry sauce.
Nutrition
Calories: 456kcal (23%)Carbohydrates: 55g (18%)Protein: 14g (28%)Fat: 21g (32%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 6mg (2%)Sodium: 1126mg (49%)Potassium: 765mg (22%)Fiber: 6g (25%)Sugar: 23g (26%)Vitamin A: 2190IU (44%)Vitamin C: 22mg (27%)Calcium: 250mg (25%)Iron: 5mg (28%)
NOTES
The nutritional information is for guidelines only generated by the Spoonacular API.
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