Leek Latkes With Cauliflower ‘Cheese’

Vegan Chef Day

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

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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