Cheesy Leeks & Beans with Garlicky Breadcrumbs & Tangy Pickled Onions

Ingredients

Vegetables & Beans:

• 2 leeks, halved lengthways and thinly sliced into half-moons

• 1 tsp cumin

• 1 tsp coriander

• 3 fat garlic cloves, minced

• 1 head broccoli

• 580 g butterbeans or cannellini beans, drained and rinsed (2 x 400 g cans)

Sauce:

• 280 g silken tofu

• 15 g nutritional yeast

• 35 g raw cashew nuts, soaked in boiling water 10 minutes and drained

• 1 garlic clove (or 1 tsp garlic powder)

• 1 tsp smoked paprika

• 1 tbsp sweet white miso

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and pepper, to taste

• A little water, if needed to loosen the sauce

To Serve:

• Garlicky breadcrumbs: whizz a slice of bread into crumbs and fry with olive oil, garlic powder, and salt until crispy

• Quick tangy pickled onions: 1/2 red onion, thinly sliced, with juice of 1 lime and 1/2 tsp salt

• Optional: chili oil

Directions

Preheat your oven to 180°C fan and boil the kettle to soak the cashews. Roast the broccoli for about 15 minutes until it starts to crisp and char. Meanwhile, slowly caramelize the leeks in a pan with a pinch of salt for 10 minutes, then add the garlic, cumin, and coriander and cook for 2 more minutes before turning off the heat. Blend all the sauce ingredients until smooth, then add the sauce to the leeks along with the beans and most of the can juice, warming gently on the stove. Stir in the roasted broccoli and any optional toppings. Serve the dish with garlicky breadcrumbs and quick pickled onions on top, with an optional drizzle of chili oil, and enjoy with a crusty piece of bread.