Green Veg Gratin
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 2.2 lb potatoes
- 2 teaspoons olive oil
- 3 onions
- 4 cloves garlic
- 240g canned cannellini beans
- 7 oz spring greens
- 6 oz frozen edamame beans
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 200°C fan / 425°F. Then cover the cashews with boiling water, soak for 10 minutes and then drain.
Step 2
First, prepare the potatoes. Bring a large pan of salted water to the boil and add the potato slices. Simmer for 3–4 minutes until soft. Drain and leave to steam dry.
Step 3
Then begin preparing the remainder of the filling. Put a teaspoon or so of olive oil in a large frying pan and add the onions. Fry over medium heat for 8–10 minutes until softened. Add the garlic and cannellini beans; fry for 30 seconds until fragrant.
Step 4
Set aside ½ of the onion mixture, then add the spring greens and edamame beans to the pan with the remaining mixture. Fry for 3–4 minutes until the greens have slightly wilted and the edamame beans have defrosted.
Step 5
Add the reserved onion and bean mixture to a high-speed blender, along with the cashews, vegetable stock, oat milk, nutritional yeast, mustard, lemon zest and juice, and salt. Blitz to form a smooth sauce.
Step 6
Take a medium 5cm / 2″ deep rectangular baking dish and arrange a layer of potatoes over the base of the dish. Top with a layer of the bean mixture, followed by a layer of the sauce and repeat with another layer of potatoes, bean mixture and sauce; finish with a final layer of potatoes. Drizzle a teaspoon or so of olive oil over the top, then bake for 45–50 minutes, until golden.
Step 7
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