Cheesy leeks and beans with charred broccoli

Name: Cheesy leeks and beans with charred broccoli
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 leeks; 1 tsp cumin; 1 tsp coriander; 3 garlic cloves; 1 head broccoli; 580 g butterbeans or cannellini beans; 280 g silken tofu; 15 g nooch; 35 g raw cashew nuts; 1 tsp garlic clove or garlic powder; 1 tsp smoked paprika; 1 tbsp sweet white miso; 1 tbsp lemon juice; 1 tsp Dijon mustard; to taste salt; to taste pepper; a little water; breadcrumbs; 0.5 red onion; 1 lime juice; optional chilli oil

30m

Serves 1

instagram.com

Cheesy leeks and beans with charred broccoli

instagram.com

30m

Serves 1

Directions

1Pre-heat your oven to 180°C fan and boil the kettle to soak cashews.
2Roast your broccoli for 15 minutes or until starting to crisp and char.
3Whilst the broccoli cooks, slowly caramelise the leeks for 10 minutes with a pinch of salt.
4Add garlic and spices to the leeks and cook for 2 more minutes.
5Turn off the heat.
6Blend the sauce ingredients together: silken tofu, nooch, soaked and drained raw cashew nuts, garlic clove or powder, smoked paprika, sweet white miso, lemon juice, Dijon mustard, salt, pepper, and a little water if needed to loosen the sauce slightly to a pourable consistency.
7Add the sauce to the leeks and add the beans plus most of the can juice if organic (pour a little out the top).
8Turn the heat on and warm through.
9Add the broccoli and optional toppings in the center of the dish.
10Serve with garlicky breadcrumbs (whizz up a slice of bread into crumbs, fry with olive oil, garlic powder and salt until crispy) and quick tangy pink pickled onions (1/2 a sliced red onion pinched with the juice of one lime and 1/2 tsp salt).

Ingredients

2 leeks
1 tsp cumin
1 tsp coriander
3 garlic cloves
1 head broccoli
580 g butterbeans or cannellini beans
280 g silken tofu
15 g nooch
35 g raw cashew nuts
1 tsp garlic clove or garlic powder
1 tsp smoked paprika
1 tbsp sweet white miso
1 tbsp lemon juice
1 tsp Dijon mustard
to taste salt
to taste pepper
a little water
breadcrumbs
0.5 red onion
1 lime juice
optional chilli oil

Equipment

panblenderoven

Tips

If you're allergic to cashews, you can always swap these out for sunflower seeds.

Cheesy leeks and beans with charred broccoli

30m

Serves 1

instagram.com

Cheesy leeks and beans with charred broccoli

instagram.com

30m

Serves 1

Directions

1Pre-heat your oven to 180°C fan and boil the kettle to soak cashews.
2Roast your broccoli for 15 minutes or until starting to crisp and char.
3Whilst the broccoli cooks, slowly caramelise the leeks for 10 minutes with a pinch of salt.
4Add garlic and spices to the leeks and cook for 2 more minutes.
5Turn off the heat.
6Blend the sauce ingredients together: silken tofu, nooch, soaked and drained raw cashew nuts, garlic clove or powder, smoked paprika, sweet white miso, lemon juice, Dijon mustard, salt, pepper, and a little water if needed to loosen the sauce slightly to a pourable consistency.
7Add the sauce to the leeks and add the beans plus most of the can juice if organic (pour a little out the top).
8Turn the heat on and warm through.
9Add the broccoli and optional toppings in the center of the dish.
10Serve with garlicky breadcrumbs (whizz up a slice of bread into crumbs, fry with olive oil, garlic powder and salt until crispy) and quick tangy pink pickled onions (1/2 a sliced red onion pinched with the juice of one lime and 1/2 tsp salt).