Cheesy Leeks and Beans with Garlicky Breadcrumbs and Pickled Onions
Ingredients
- 2 leeks
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3 garlic cloves
- 1 head broccoli
- 580g butterbeans or cannellini beans
Sauce
- 280g silken tofu
- 15g nutritional yeast
- 35g cashew nuts
- 1 garlic clove or 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon sweet white miso
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Water as needed
Garnishes
- 1 slice bread
- Olive oil
- Garlic powder
- Salt
- 1/2 red onion
- 1 lime
- Optional chilli oil
Preparation
Preheat oven to 180°C fan and boil water to soak cashews for 10 minutes.
Roast broccoli for 15 minutes or until crisp and charred.
While broccoli is roasting, caramelize leeks for 10 minutes with a pinch of salt, then add garlic and spices, cook for 2 more minutes, and turn off heat.
Blend the sauce ingredients together until smooth.
Add the sauce to the leeks in the pan, then add the beans and their juice, turn on heat, and warm through while stirring until the sauce thickens.
Add the roasted broccoli and optional toppings to the dish, then serve in bowls with bread.
Garnish
Process a slice of bread into crumbs and fry in olive oil with garlic powder and salt until crispy to make garlicky breadcrumbs.
Mix sliced red onion with the juice of one lime and 1/2 teaspoon salt to make quick pickled onions.
Notes
Use most of the bean can juice if organic, pouring out a little if necessary to adjust consistency.
