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A dish of leek and fennel gratin with olives ready to eat.
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Vegan Leek and Fennel Gratin with Olives

A delicious vegan gratin made with leeks & fennel. An easy side dish for Thanksgiving or Christmas.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Mediterranean, Vegan
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 91kcal
Author: Louise-Claire Cayzer

Ingredients

  • 1 bulb fennel
  • 1 medium leek
  • 2 tablespoon white wine or vegetable broth
  • 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 teaspoon pine nuts
  • 2 tablespoon mixed seeds I used sesame and pumpkin. You could also use nuts such as pistachio
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • salt & pepper to taste.

Instructions

  • Preheat the oven to 200℃ /390℉ (Gas mark 6)
  • Cut the leek down the middle and give it a VERY good wash.
  • Finely slice the fennel.
    1 bulb fennel
  • Slice the leeks horizontally to roughly match the size of the fennel.
    1 medium leek
  • Chop the cherry tomatoes in half.
  • Chop the olives into slices.
  • In a good oven proof dish drizzle a layer of olive oil, splash in the white wine or vegetable broth then layer in the fennel & leeks.
    2 tablespoon white wine or vegetable broth, 1 tablespoon olive oil
  • Brush the oil all over the leeks & fennel
  • Sprinkle the herbs over evenly
    1 teaspoon dried oregano, 1 teaspoon thyme, salt & pepper to taste.
  • Dot the olives & tomatoes around the dish. Then sprinkle the seeds (or nuts if using) over the top
    8 good olives , 10 cherry tomatoes, 2 teaspoon pine nuts, 2 tablespoon mixed seeds
  • 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.

Notes

🥕Substitutions & Variations

Use this simple method for deliciously caramelized leeks and braised fennel as the basis for other dishes.
  1. Other Root Vegetables - Why not try slices of sweet potatoes or golden beets in place of the fennel.
  2. Rub a garlic clove around the dish for added pizzaz before layering in the vegetables.
  3. Garnish with some lemon zest, fennel seeds or fresh thyme.
  4. Use panko breadcrumbs in place of the seeds and nuts.
  5. Add some (vegan) parmesan cheese sprinkled over the top and grill just before serving.

Nutrition

Calories: 91kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 195mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 737IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 2mg