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.
Serves: 4 servings
  • 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
  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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/entrees/leek-and-cheezly-gratin-vegan-nut-free