Vegan Kale and Cannellini Bean, Cauliflower Cheese Gratin
Vegan Kale and Cannellini Bean, Cauliflower Cheese Gratin is a hearty dish packed with beans and vegetables wrapped in a silky cheese sauce.
Servings: 4 people
Calories: 488.38kcal
Ingredients
- 1 large cauliflower
- 2 handfuls kale stalks removed
- 50 g vegan butter
- 50 g plain flour
- 200 ml soy milk
- 0.5 teaspoon mustard
- salt and pepper to season
- 1 tablespoon nutritional yeast
- 200 g vegan cheese
- 400 g cannellini beans tinned weight, drained
- 50 g bread crumbs
Instructions
- Prepare the vegetables by removing the hard stalk of the cauliflower and breaking it up into florets.
- Discard any large cauliflower leaves but keep the little tender ones.
- Place the cauliflower into a saucepan of salted boiling water and cook for 10 minutes.
- While the cauliflower is cooking, remove the stalks from the kale and chop into rough strips.
- Add the kale and cauliflower leaves to the pan for 2 minutes until just wilted.
- Remove from the heat, drain and place leave to dry out - you don't want the extra moisture in your final dish.
- To make the cheese sauce, melt the butter in a small saucepan then add the flour.
- Beat until you have a thick paste, then slowly add the milk stirring regularly so that no lumps form.
- Add the mustard and season well.
- Next add the cheese and let it melt, again stirring regularly.
- While the cheese sauce is cooking, heat the oven to 180 C / 350 F / gas mark 4.
- Add the kale, cannellini beans and cauliflower to a roasting dish then pour over the cheese sauce and sprinkle with breadcrumbs.
- Bake in the centre of the oven for 20 minutes.
Nutrition
Calories: 488.38kcal | Carbohydrates: 59.98g | Protein: 17.25g | Fat: 21.48g | Saturated Fat: 6.21g | Polyunsaturated Fat: 3.31g | Monounsaturated Fat: 3.72g | Trans Fat: 0.05g | Sodium: 991.06mg | Potassium: 835.46mg | Fiber: 13.02g | Sugar: 6.23g | Vitamin A: 2322.18IU | Vitamin C: 120.22mg | Calcium: 278.78mg | Iron: 5.51mg