Vegan Endives au Jambon-Style Bake
Vegan Endives au Jambon-Style Bake
Classic DishEndives au jambon
Prep: 30 min • Cook: 40 min. This plant-based take on the classic French dish features tender endives wrapped in a smoky 'ham' alternative, smothered in a rich, creamy dairy-free béchamel sauce thickened with cashews, and finished with a sprinkle of nutritional yeast for a cheesy flavor, all baked to golden perfection.
- Preparation time
- 30 min
- Cooking time
- 40 min
- Total time
- 1 hr 10 min
- Servings
- 4
Instructions
Prepare the Béchamel
- 1If making cashew cream from scratch, soak 1 cup of raw cashews in hot water for at least 1 hour, then drain. Blend with 1/2 to 3/4 cup of fresh water until very smooth and creamy.
- 2In a saucepan, melt the vegan butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 3Whisk in the cashew cream and vegetable broth until well combined.
- 4Stir in the nutritional yeast and freshly grated nutmeg. Season with salt and black pepper to taste. Cook, stirring constantly, until the sauce thickens to a béchamel consistency.
Assemble and Bake
- 1Preheat your oven to 375°F (190°C).
- 2Trim the bitter core from the endives and carefully wrap each half with a slice of smoked tofu, securing with a toothpick if needed.
- 3Arrange the wrapped endives in a baking dish.
- 4Pour the prepared béchamel sauce evenly over the endives.
- 5If using, sprinkle the shredded vegan cheese over the top.
- 6Bake for 35-40 minutes, or until the endives are tender and the sauce is bubbly and lightly golden brown.
- 7Remove from the oven and let it rest for a few minutes before serving. Remove any toothpicks.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 25 g
- Carbs
- 18 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 25 g |
| Carbs | 18 g |
Tips
- Ensure your cashew cream is very smooth for the best béchamel texture. A high-speed blender is recommended.
- Adjust the amount of vegetable broth to achieve your desired béchamel sauce thickness before baking.
- Serve hot as a vegetarian main course or a substantial side dish, perhaps with crusty bread.
