Of all the vegan dishes I’ve ever made, I think this one went down best with my non-vegan family.
It has such a delicious complex flavour and there’s nothing ‘missing’. It’s amazing. I liked it with some roasted tomatoes to cut through the creaminess but it’s lovely as a dish all on just own – think mac and cheese but posh!
You Will Need
3 cloves of garlic
1 Medium brown onion
500g of gnocchi
2 teaspoon white miso paste
2 teaspoons mustard
Olive oil
450ml of Almond milk
3 teaspoons plain flour
Fresh rosemary (thyme works well too)
Splash of Lemon juice
Salt and pepper
150g of brocolli
40g of Vegan cheese
Optional tomatoes to serve
Method
- Preheat the oven to 200 C
- Warm a glug of olive oil in a frying pan
- Finely chop the onion and garlic
- Cook in the frying pan until soft and then remove from the heat
- Tip the onion and garlic into an oven proof dish
- Chop the brocolli into small pieces and scatter it on top of the onions
- Scatter the gnocchi on top of the brocolli and onions
- Strip the thyme leaves from the stems and sprinkle on top
- Season with salt and pepper and set to one side
- Put 2 tablespoons of olive oil into a medium pan and warm through
- Add 3 teaspoons of plain flour and whisk together
- Cook, stirring all the time, until golden and bubbling
- Gradually add the almond milk, whisking the whole time. Continue to cook gently until thickened
- Add 2 teaspoons of mustard, 2 teaspoons of miso and a splash of lemon juice to the pan and whisk in well
- Cook gently until thickened
- Pour the bechamel style sauce over the gnocchi
- Drizzle with a little olive oil , sprinkle with more thyme and cover with foil
- Bake in the oven for 15 minutes before removing the foil
- With the foil removed, crumble some vegan cheese all.over the dish
- Cook for a further 20-25 minutes until golden
You could use cauliflower instead of gnocchi, add a little tomato puree or sprinkle with chilli flakes – just make it your own.
Love Rachel ❤
