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Fennel and leek gratin with a serving spoon in a dish
Vegan Fennel & Leek Gratin with Olives & Tomatoes.
Prep Time
20 mins
Cook Time
28 mins

A delicious vegan gratin made with leeks & fennel. An easy side dish

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
  • 1/2 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.
  1. Preheat the oven to 200C (Gas mark 6)

  2. Finely slice the fennel.

  3. Slice the leeks horizontally to roughly match the size of the leeks

  4. Chop the cherry tomatoes in half.

  5. Chop the olives into slices.

  6. In a good oven proof dish drizzle a layer of olive oil, then layer in the fennel & leeks.

  7. Sort of smush the oil all over the leeks & fennel

  8. Sprinkle the herbs over evenly

  9. Dot the olives & tomatoes around the dish. Then sprinkle the seeds (or nuts if using) over the top

  10. Drizzle a little more olive oil over and season to taste.

  11. Put in the oven for around 30 minutes, or until the leeks are softened and the edges are all lovely and caramelised.