Cheesy leeks and beans with charred broccoli
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.