Searching for a simple but scrumptious plant-based midweek meal? Our Shallot Bake is a 35 minute sensation of creamy-crunchy gratin gorgeousness!
Shallots are a chef’s secret ingredient: sweeter, smoother and more tender than onions. They dial up the flavour and combine especially with Thyme.
6-8 shallots cut into halves or quarters
1 tbsp of plant-based butter
A handful of fresh thyme leaves removed (or 1 tsp of dried)
1 small carton of Oatly cream (250ml)
3 large tbsp of bread crumbs (we used Vegbred Toasting Loaf)
100g or 1 cup of grated non dairy cheeze (we love Violife Mediterranean block)
A good glug of olive oil
Salt & pepper to season
Pre heat your oven to 180
1 - Melt the butter in a pan over a low to medium heat.
2 - Add the shallots and let them gently caramelise for 10 mins.
3 - Sprinkle your herbs over shallots and add a splash of boiling water to the pan.
4 - Turn the shallots, season with salt & pepper and continue to cook for a few mins.
5 - Pour in and stir through the Oatly cream. We’ve found this one works really well and doesn’t separate.
6 -Whilst this is slowly coming to a simmer get your topping ready.
7 - In a separate bowl mix your bread crumbs, herbs, grated cheeze and olive oil together.
8 - Transfer your shallots to an ovenproof dish and generously sprinkle over your topping.
9 - Pop this into the oven and let the magic happen for approx 30 mins.
10 - Once this is a gooey bake with a crispy topping its ready.