Baked Seitan and Root Vegetable Gratin with Creamy Cashew Sauce
A comforting and protein-rich baked dish featuring seitan and seasonal root vegetables like potatoes and leeks, smothered in a rich and creamy dairy-free cashew sauce.
Ingredients
- Garlic5 g
- Olive Oil10 ml
- Salt1 g
- Pepper0.5 g
- Seitan100 g
- Potatoes200 g
- Leek50 g
- Mushrooms50 g
- Cashews50 g
- Vegetable Broth50 ml
- Nutritional Yeast7.5 g
- Rosemary1 g
- Thyme1 g
Instructions
- 1Step 1
If cashews are not pre-soaked, soak 100g of cashews in hot water for at least 15 minutes, then drain (Passive soaking time is not included in prepTime, only the draining/blending action) (1 minute).
- 2Step 2
Preheat oven to 200°C (400°F) (10 minutes).
- 3Step 3
Thinly slice 400g of potatoes (peeled or unpeeled) and 100g of leek (white and light green parts) (5 minutes). Slice 200g of seitan into bite-sized pieces (2 minutes). Slice 100g of mushrooms (1 minute).
- 4Step 4
Heat 20ml of olive oil in a large oven-safe skillet or pan over medium-high heat (1 minute). Add the sliced leeks, mushrooms, and seitan and sauté for 5 minutes until lightly browned (5 minutes). Season with salt and pepper.
- 5Step 5
While vegetables sauté, make the cashew cream: In a blender, combine the soaked and drained cashews, 100ml of vegetable broth, 15g of nutritional yeast, 10g of garlic, 2g of rosemary, 2g of thyme, and a pinch of salt and pepper. Blend until completely smooth and creamy (5 minutes). Add a splash more broth or water if needed to reach desired consistency.
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