Vegan Gratin de Poireaux

[Vegan Gratin of Leeks]

...Julia gives some options for the sauce...I used the VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ

...Julia says to cut your leeks in crosswise sections 2 inches long...and she also says to use only the white...well...my leeks were a pale green pretty much right to the roots...so I only used the tender part...but they are obviously not pure white...

...then you boil the leeks with salt, vegan butter and water...over moderately high heat...

...until the liquid is almost evaporated...

...then you lower the heat and let them stew for 30-40 minutes...this recipe takes a long time...but not very much of that time is active or intensive...

...slice some ham seitan very thinly...

...and make your VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ...

...then get a dish for your now very, very tender leeks...

...and wrap each one in seitan...

...arrange them in your dish...

...and pour over the vegan Béchamel sauce...

...dot the top with vegan butter...

...and bake in the top third of the oven for 30-40 minutes...until nice and bubbly and browned on top...

...with the seitan wrap I guess these could be the main dish...

...but we had ours with simple baked tofu and steamed spinach...and a glass of Chardonnay...

...it's one of those dishes that's pretty to serve...

...and it was the star of the show too...

...the leeks were tender and sweet and the seitan was a nice complement...and the creamy vegan Béchamel sauce was perfect...I'd definitely make this recipe again...

Substitutions: Almond milk for the Béchamel
Earth Balance for the butter
Ham Seitan for the ham

Mastering the Art of French Cooking (pp. 155-156)