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Leek Latkes With Cauliflower ‘Cheese’

Vegan Chef Day

These delicious baked bites make a perfect side dish, snack or lunchbox item.

  1. 500g (1 pound) parsnip, peeled and cut into chunks
  2. 1/2 leek finely sliced
  3. 1/4t white pepper
  4. 1/4t salt
  5. 500g (1 pound) waxy potatoes
  6. 1 small cauliflower, cut into small pieces
  7. 1 can or jar cannellini beans
  8. 4t nutritional yeast
  9. 1 garlic clove
  10. 1/4t salt
  11. 1t fresh thyme leaves
  12. 2t water

  • Preheat the oven to 200c
  • Grease a 12 cup muffin tray
  • Boil the parsnip for around 10 minutes until soft
  • Drain and leave to cool
  • Sauté the leeks in a little oil for 5 minutes
  • Put the parsnip into a large bowl, use a hand blender or potato masher to puree them
  • Add the leeks, pepper and salt, mix well
  • Grate the potatoes (skin on) add to the parsnip and mix
  • Taste to check seasoning
  • Divide the mixture between the cups in the muffin tray
  • Press your thumb into each so that the mixture goes up the side and there is a deep indent in the middle
  • Bake for 30 minutes until golden and crispy around the edges
  • For the cauli cheese steam or boil the cauliflower till it is just soft
  • Put the beans in a bowl with the nutritional yeast, garlic, salt and water, blend with a hand blender
  • Add the thyme and cauliflower, heat gently in a pan for 10 minutes
  • Now load the leek latkes with the cauliflower, sprinkle a few thyme leaves on top

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