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Fennel and leek gratin with a serving spoon in a dish
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Vegan Fennel & Leek Gratin with Olives & Tomatoes.

A delicious vegan gratin made with leeks & fennel. An easy side dish
Prep Time20 mins
Cook Time28 mins
Course: Side Dish
Cuisine: Mediterranean, Vegan
Keyword: christmas side, fennel, fennel and leek gratin, leek, side dish, vegan christmas side dish, vegan gratin, vegan recipe, vegan side dish
Servings: 4 people
Author: Louise-Claire Cayzer


  • ½ bulb fennel
  • 1 medium leek
  • 7-8 good olives I used a mixture of kalamata and queen green olives.
  • 10 cherry tomatoes I used a mixture of yellow and red, because that's what I had.
  • 2 tsp pine nuts
  • 2 Tbsp mixed seeds I used sesame and pumpkin. You could also use nuts such as pistachio
  • Good glug olive oil
  • 1 tsp dried oregano
  • 1 tsp thyme
  • salt & pepper to taste.


  • Preheat the oven to 200C (Gas mark 6)
  • Finely slice the fennel.
  • Slice the leeks horizontally to roughly match the size of the leeks
  • Chop the cherry tomatoes in half.
  • Chop the olives into slices.
  • In a good oven proof dish drizzle a layer of olive oil, then layer in the fennel & leeks.
  • Sort of smush the oil all over the leeks & fennel
  • Sprinkle the herbs over evenly
  • Dot the olives & tomatoes around the dish. Then sprinkle the seeds (or nuts if using) over the top
  • Drizzle a little more olive oil over and season to taste.
  • Put in the oven for around 30 minutes, or until the leeks are softened and the edges are all lovely and caramelised.