Leek and Cheezly Gratin

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Leek and Cheezly Gratin
 
Prep time
Cook time
Total time
 
This recipe was contributed by Sandra Butler, a talented UK Chef.

Sheese is a UK brand of cheese alternative that is making its way to the states.  If you can't find Sheese in your area, feel free to substitute another vegan cheese alternative.
Author:
Serves: 4 servings
Ingredients
  • 1 leek
  • 1 tablespoon vegetable oil
  • 8 oz macaroni
  • 1 oz plain flour
  • 1 oz vegetable margarine
  • 1 pint soya milk
  • salt to taste
  • 1 block of sheese mozzarella
  • 2 slices of whole meal bread made into breadcrumbs
Instructions
  1. Clean the leek, chop it, and fry gently in vegetable oil until softened. Put it into an ovenproof dish.
  2. Cook the macaroni in boiling water for 10 minutes. Drain and add to the dish with the leeks.
  3. Meanwhile melt margarine over low heat and stir in the flour. Let it cook gently (without browning) for one or two minutes.
  4. Remove from the heat and stir in the soya milk a little bit at a time.
  5. Return to the heat, and stir until the sauce has thickened. Add salt.
  6. Pour the sauce over the macaroni, and stir in about half of the cheese or a bit more. Pour over the macaroni and leeks.
  7. Sprinkle with breadcrumbs and remaining cheese, and cook for about 20 minutes at gas mark 7 or until browned and bubbling.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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