Vegan Minced Cheese and Leek Casserole With Turnips - DrNewMed Healthy Recipes for Healthy Eating

This traditional French side dish is gruyère-rich and sweet from the turnips and buttery leeks. This spicy root vegetable pairs well with potatoes in soups, may be placed around a roast, or is layered in our creamy bake.

Ingredients

2 medium turnips, peeled and diced
2 tablespoons olive oil
2 leeks, sliced
3 cloves of garlic, minced
1 package (about 14 ounces) vegan minced cheese (such as vegan mozzarella or cheddar), grated or diced
1 cup vegetable broth
1 cup unsweetened plant-based milk (such as almond milk or oat milk)
2 tablespoons nutritional yeast (optional)
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the diced turnips until they are tender but not mushy. This should take about 10-15 minutes. Drain the turnips and set them aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté until the leeks are softened and the garlic is fragrant, usually about 5 minutes.
Add the cooked turnips to the skillet with the leeks and garlic, and stir them together.
Pour in the vegetable broth and plant-based milk, and bring the mixture to a simmer. Allow it to cook for a few minutes until the liquid is slightly reduced.
Stir in the grated or diced vegan minced cheese, nutritional yeast (if using), dried thyme, salt, and pepper. Continue cooking until the cheese has melted and the mixture is well combined and creamy.
Transfer the mixture to a greased casserole dish and smooth the top with a spatula.
Place the casserole dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden and bubbling.
Remove the casserole from the oven and let it cool for a few minutes before serving.
Garnish with fresh chopped parsley and serve hot.