Cheesy Leeks & Beans with Charred Broccoli

A warm bowl of cheesy leeks and beans with charred broccoli, pink pickled onions, and crunchy breadcrumbs. It's nutritious, high in protein, and perfect for a quick comfort meal.

By @sophsplantkitchen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 head broccoli cut into florets
• 2 whole leeks chopped in half moons
• 0 to taste salt
• 1 tsp cumin
• 1 tsp coriander
• 3 cloves garlic minced
• 280 g silken tofu
• 15 g nooch
• 35 g cashew nuts soaked and drained
• 1 clove or 1 tsp garlic powder garlic
• 1 tsp smoked paprika
• 1 tbsp white miso
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 0 to taste salt
• 0 as needed to loosen water
• 580 g butterbeans or cannellini beans drained and rinsed
• 0.5 whole pink pickled onions sliced and pickled with lime and salt
• 1 slice garlicky breadcrumbs
• 0 optional chili oil
• 0 to serve sourdough bread

Instructions

1. Preheat the oven to 180°C (356°F) fan. Chop the broccoli into florets.
2. Roast the broccoli for 15 minutes or until starting to crisp and char.
3. Meanwhile, chop the leeks in half lengthways then slice finely into half moons. Slowly caramelize them in a pan with a pinch of salt for 10 minutes.
4. Add cumin, coriander, and minced garlic to the leeks. Cook for 2 minutes more, then turn off the heat.
5. Blend all the sauce ingredients together until smooth.
6. Add the blended sauce to the caramelized leeks, then add the beans. Heat and stir until well combined.
7. Top with roasted broccoli and optional toppings like chili oil and serve with pink pickled onions and garlicky breadcrumbs.