Vegan_Food_and_Living_Cookbook_-_Spring_2019

1 Preheat the oven to 180°C/Gas Mark 4. Grease the base

of a 25x15cm (10x6in) baking tin.

2 Rinse the potato slices in a large bowl of water, then drain

and wrap in a tea towel.

3 Heat the olive oil in a frying pan over a medium heat and

fry the shallots and garlic for a couple of minutes until

they have softened.

4 Heat the soya or oat cream in a pan until bubbles start to

form and the cream is close to boiling point. Remove from

the heat and stir in the Dijon mustard.

5 Layer half the potato slices in the greased tin, slightly

overlapping the slices and sprinkling with a little of the

vegan cheese, if using, and salt and pepper between

each layer. Halfway through, pour half the liquid over the

potatoes, then finish layering the rest of the potatoes.

6 Pour over the remaining liquid, top with more vegan

cheese and a sprinkle of nutmeg.

7 Cover the baking tin with foil and bake in the oven for

1 hour. Remove the foil and cook for another 20 minutes.

Leave to rest for 5-10 minutes.

TO MAKE THE RED PEPPER

AND BUTTERNUT PURÉE

1 Blend all the ingredients together in a blender, then

transfer to a small pan and heat for 10 minutes.

2 Serve the gratin with the purée on the side, along with

some steamed broccoli and mustard.

TIP You can substitute the soya or oat cream for 600ml

(2¹/ 8 cups) cashew milk, thickened over a low heat for

20 minutes.

Gourmet gratin

By Brett Cobley

Serves 4 | Prep 10 mins plus resting | Cook 1 hr 30 mins | Calories 463 (per serving)

vegan margarine, for greasing

1kg new potatoes, cut into 2mm

(0.1in) slices

olive oil, for frying

2 shallots, peeled, thinly sliced

2 garlic cloves, peeled, halved

pinch of grated nutmeg

500ml (2 cups) soya or oat cream

(see tip)

2 tsp Dijon mustard

100g (1¾ cups, grated) vegan cheese

(optional)

salt and black pepper

FOR THE RED PEPPER AND

BUTTERNUT PURÉE

200g (1 cup) butternut squash cubes

1 red pepper, deseeded and

roughly chopped

TO SERVE

steamed broccoli

Dijon mustard

Total fat Saturates Salt Sugar Protein

31.1g 6.7g 1g 4.2g 5.3g

This recipe is taken

from What Vegans

Eat by Brett Cobley,

photography by

Andrew Burton,

published by

HarperCollins.

(RRP £16.99.)