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Purple Sprouting Broccoli White Bean Gratin with Broccolin in the background
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Purple Sprouting Broccoli & Herby White Bean Gratin.

A yummy and easy side dish for Early Spring.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Side Dish
Cuisine: Vegan
Keyword: vegan food, vegan gratin, vegan purple sprouting broccoli gratin, vegan side dish, vegan white bean gratin
Servings: 3
Author: Louise-Claire Cayzer


  • 5-6 spears of Purple Sprouting Broccoli- trimmed you could also use regular broccoli or cauliflower
  • 1 pack Steenbergs lemon & herb stuffing you could also use 150g breadcrumbs mixed with lemon zest & dried mixed herbs
  • 1 400g tin white beans (drained) I used cannelini, however butter beans are also goo
  • 2 cloves garlic finely minced
  • 1 small onion finely chopped
  • cup white wine
  • salt & pepper to taste
  • 2 tablespoon olive oil


  • Sautee the onion & garlic in 1 tablespoon olive oil until translucent.
  • Add the beans & white wine. Cook until the beans start to disintegrate (help them along with the back of the spoon) and the wine evaporates. Season to taste.
  • On a shallow oven to table dish (like a flan tin) roughly spoon out all the bean mixture. 
  • Lay the Broccoli spears over the bean mix. 
  • Make the stuffing up with ½ cup water and 1 tablespoon olive oil. 
  • Spoon over the broccoli, smoothing it out a bit , so there are bits of broccoli poking through. 
  • Bake in the oven for around 20 mins on 180C (Gas Mark 5) - you want it to be crispy on the outside but not dehydrated! 
  • Serve as a part of a vegan roast dinner. Yum!