2 weeks Ago By Editorial Team
This meat-free cottage pie with leek and cauliflower topping is a comforting, family-friendly dish that’s perfect for a cozy dinner. The hearty filling is made with carrots, red onion, meaty mushrooms, and red pepper, which cook together in olive oil with garlic, tomato purée, and savory herbs like sage and thyme. What really makes this dish stand out is the leek and cauliflower topping.
The cauliflower gives the topping a creamy, “cheese” texture when blended with vegan butter, oat milk, and vegan cheese. The leeks bring a mild, sweet onion flavor that pairs beautifully with the cauliflower, adding extra flavor and texture.This cottage pie is ideal for family meals or gatherings, offering a comforting, filling dish that everyone can enjoy.
It’s also a great option for meal prepping or when you need a hearty, plant-based dinner to feed a crowd. With its savory filling and creamy topping, this vegan cottage pie makes a great dish for colder weather, serving as both a warming dinner and a healthy comfort food option.Read more: Silky Butter Beans With Roasted Corn And HazelnutsMeat-free cottage pie with leek and cauliflower toppingTry this gluten-free friendly vegan cottage pie with leek and cauliflower topping, it's comforting, cheesy, and full of tasty veggies.
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wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetDuration55 minutes minsCook Time40 minutes minsPrep Time15 minutes minsServings4Ingredients1 tsp olive oil2 carrots finely diced1 red onion finely diced1 red pepper finely chopped350 g mushrooms finely chopped3 cloves garlic minced2 tbsp tomato purée + 100ml water1 tsp tamari substitute for soy sauce or Worcestershire sauce1 tsp dried sage1 tsp dried thymeLeek and cauliflower cheese topping:1 small head cauliflower divided into florets1 leek diced2 tbsp vegan butter200 ml oat/ almond milk100 g vegan grated cheese1 heaped tbsp corn flourInstructionsStart by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes.
Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes.In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes.Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through.
Preheat the oven to 180°C, pour the pan full of vegetables to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes.Serve with steamed greens and enjoy.This recipe is republished with permission from British Leeks.
You can find the original recipe here.Read more: 20-Minute Crispy Tofu Stir Fry With Leek And ChiliThis article was written by Editorial Team on the PBN Website..
