Bethany's Vegan Kitchen

Tender sprouts and cranberries are stirred through a creamy onion, rosemary and sage sauce, topped with breadcrumbs and hazelnuts. This side dish would be ideal for any festive feast, and it can be cooked in an air fryer, if the oven happens to already be in use.  This tasty gratin should win over even the most fervoured sprout haters

Serves; 4-6 Cook time; 45 minutes

You’ll need;

1. 500g sprouts, washed and trimmed
2. One tablespoon of dairy-free butter
3. One small (roughly 125g) onion, diced
4. Half a teaspoon of both dried sage and dried rosemary
5. 175g silken tofu
6. 225ml dairy-free milk
7. 50g dairy-free cheese, grated
8. 20g dried cranberries, roughly chopped
9. One tablespoon of breadcrumbs
10. One tablespoon of chopped roasted hazelnuts
11. Salt and black pepper to taste

Method;

• Start by washing and trimming the sprouts, then set them to one side
• Next, melt the butter in a frying pan over a medium heat. Once the butter has melted, add in the onion and let it cook for five minutes
• Next add the sage and rosemary into the frying pan and continue cooking for another five minutes
• Then blend the tofu and milk together until completely smooth. Add this into the frying pan along with the cheese and cranberries. Lower the heat to medium low and continue cooking for another five minutes, or until the cheese has melted. Season to taste with salt and black pepper
• Boil the sprouts for three minutes, then drain away the water and mix the sauce through them
• Place the sprouts into a baking dish and spoon any remaining sauce over the top of them. Sprinkle the breadcrumbs and the hazelnuts over the top and then bake in an air fryer at 180°C for 25 minutes. Alternatively bake in an oven at 200°C/180°C fan assisted for 30-35 minutes, or until the sprouts are tender
• Once cooked, serve immediately