Kale & Leek Bake

June 11, 2018

We decided to role the Mon world vacation to produce upwards something novel (you powerfulness own got noticed that the weblog is rattling heavy on the restaurants these days - we're even thence cooking, but to a greater extent than oftentimes than non one-time favourites). I flipped through the Smith & Daughters cookbook as well as settled on this kale as well as leek bake - it seemed perfect for the wintery plough that Melbourne's taken. There's a fleck of faffing roughly - y'all flavor upwards some soy milk stock, separately produce the leek as well as the kale, stir together a cheesy sauce to bind it all together and pocket-size upwards some chunky garlic breadstuff crumbs for the top. 

It's worth it though - hearty as well as thick, with an impressive cheesiness for a vegan bake. The crunchy breadcrumbs on laissez passer on larn inward as well as nosotros happily worked our agency through the bake for function lunches all week. This volition definitely come upwards into our wintertime rotation. We served it upwards with this bbq baked tofu recipe, which was some other winner - in all probability a fleck to a greater extent than evidence than y'all tin actually justify when y'all own got thence many other great tofu options, but a smoky, spicy process to larn with our cheesy bake.

Kale & leek bake

(slightly adapted from Shannon Martinez & Mo Wyse's Smith & Daughters Cookbook)

2 cups soy milk

1 loving cup veggie stock

iii garlic cloves, 2 minced as well as i smashed

1/2 teaspoon fennel seeds

2 bay leaves

1/2 teaspoon dark peppercorns

little bunch parsley chopped (set the stems aside)

iv leeks, halved as well as cutting into 1 cm pieces (set the greenish ends aside)

80g Nuttelex

olive oil

1 large bunch of kale, stems removed as well as leaves roughly chopped

1 teaspoon dried thyme

1/4 loving cup flour

120g shredded cheese (we role BioCheese because it melts well)

1 tablespoon Dijon mustard

iii cups stale bread, cubed

Pour the soy milk as well as stock into a saucepan as well as throw inward the smashed garlic, fennel seeds, bay leaves, peppercorns, parsley stems as well as whichever greenish leek bits y'all tin squeeze in. 

Bring to the boil as well as and thence own got the mix off the oestrus as well as locomote out it all to infuse for xv minutes. Strain the liquid into a bowl as well as throw out the stems, seeds etc.

Heat a tablespoon of the Nuttelex as well as a glug of olive crude inward a frying pan as well as produce the white leek pieces with a pinch of salt. Give it 10 minutes or thence until it's softened completely. Set aside.

Bring a large saucepan of H2O to the boil. Throw inward a pinch of tabular array salt as well as the kale leaves. Cook them for 3-4 minutes until they've softened but are even thence vivid green. Drain as well as refresh nether some mutual frigidness H2O to halt them from over-cooking.

Preheat the oven to 180°C as well as grease upwards a large baking dish.

Melt the residue of the Nuttelex inward a frying pan. Add one-half the crushed garlic addition the thyme as well as produce for close thirty seconds. Add the flour as well as stir thoroughly until y'all larn a paste. Cook for some other infinitesimal or thence as well as and thence gradually add together the infused soy milk stock, whisking to croak along it all smooth. Add the shredded cheese as well as mustard as well as croak along cooking until the cheese is all melted through.

Fry the breadstuff cubes inward some olive crude along with the chopped parsley as well as the residue of the garlic. Cook for a few minutes until the cubes are crispy as well as lightly golden. Set aside.

Stir the leeks as well as the kale leaves into the cheesy sauce as well as and thence pour the whole mix into your baking tray. Top with the garlic breadstuff cubes as well as bake for xx minutes.