Cheesy Leeks & Beans with Garlicky Breadcrumbs & Tangy Pickl

• 總時間: 27 minutes

食材

2 leeks, chopped in half lengthways and them finely sliced into half moons.

1 tsp cumin

1 tsp coriander

3 fat garlic cloves, minced

1 head broccoli

580g butterbeans or cannellini beans, (2 x 400g cans)

Sauce ingredients:

280g silken tofu

15g nooch

35g raw cashew nuts, soaked in boiling water for 10 mins and drained

1 garlic clove or 1 tsp garlic powder

1 tsp smoked paprika

1 tbsp sweet white miso

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper to taste

A little water if needed to loosen the sauce slightly so it’s a pourable consistency

To serve:

Garlicky breadcrumbs (whizz up a slice of bread into crumbs, fry with olive oil, garlic powder and salt until crispy)

Quick tangy pink pickled onions (1/2 a sliced red onion pinched with the juice of one lime and 1/2 tsp salt)

Optional chilli oil

步驟

Pre heat your oven to 180c fan. Boil kettle and soak cashews.

Roast your broccoli for 15 mins or until starting to crisp and char.

Whilst the broccoli cooks, slowly caramelise the leeks for 10 mins with a pinch of salt, then add garlic and spices. Cook for 2 mins more, turn off the heat.

Blend the sauce ingredients together. Add the sauce to the leeks, and add the beans + most of the can juice if organic(I pour a little out the top). Turn the heat on and warm through so the sauce thickens up. Stir continuously. Add the broccoli and optional toppings in the centre of the dish. Ladle into bowls and dig in with a nice big hunk of bread.