Cheesy leeks & beans with garlicky breadcrumbs & tangy pickled onions

🥘 Ingredients

• cashews 35 g
• boiling water
• broccoli 1 head
• leeks 2 heads
• salt pinch
• garlic 3 cloves
• cumin 1 tsp
• coriander 1 tsp
• tofu 280 g
• nooch 15 g
• cashews 35 g
• garlic 1 clove
• garlic powder 1 tsp
• paprika 1 tsp
• miso 1 tbsp
• lemon juice 1 tbsp
• dijon mustard 1 tsp
• salt to taste
• pepper to taste
• water 1 tbsp
• butterbeans or cannellini beans 580 g
• bread 1 slice
• olive oil 1 tbsp
• garlic powder 1 tsp
• salt to taste
• red onion ½ piece
• lime juice 2 tbsp
• salt ½ tsp

1. 1

   Preheat your oven to 180°C fan. Boil the kettle and soak cashews in boiling water for 10 minutes . Roast broccoli for 15 minutes until starting to crisp and char.
2. 2

   While the broccoli roasts, slowly caramelise leeks for 10 minutes with a pinch of salt . Then add garlic and the spices: cumin , coriander . Cook for 2 minutes more, then turn off the heat.
3. 3

   Blend the sauce ingredients together: tofu , nooch , cashews , garlic or garlic powder , paprika , miso , lemon juice , dijon mustard , salt , pepper , and water . Add the sauce to the leeks, and add butterbeans or cannellini beans plus most of the can juice if desired. Turn the heat back on and warm through so the sauce thickens up, stirring continuously. Add the roasted broccoli in, nestling it into the center of the dish.
4. 4

   Ladle into bowls and dig in with a nice big hunk of bread. To serve, prepare garlicky breadcrumbs by whizzing bread into crumbs, then frying with olive oil , garlic powder , and salt until crispy. Quick tangy pink pickled onions come next: mix red onion with the juice of lime juice and salt to taste.
5. 5

   Optional chilli oil: drizzle over bowls if you like a spicy finish.