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Vegan leek and fennel gratin recipe

Simple, tasty and full of warming flavours, this gratin from The Vegan Larder is sure to put a smile on your face this January.

The perfect side dish for a Sunday roast, you’ll love how the textures complement the gorgeous taste from tomatoes and olives.

A great way to use up the seasonal veg in your HeroGo box, this is one recipe you don’t want to miss!


Prep time: 10 minutes

Cook time: 35 minutes

Serves: 4 people


1 bulb of fennel, finely sliced

1 leek, washed & finely sliced

10 cherry tomatoes, halved

8 green or kalamata olives, sliced

Olive oil

2 tbsp vegetable broth

1 tsp dried oregano

1 tsp thyme

Salt & pepper, to taste

2 tsp pine nuts

2 tbsp mixed seeds, like sesame, pumpkin & pistachio


  1. Preheat the oven to 200℃ and prep your veg.

  2. Add 1 tablespoon of oil and all of the broth to an ovenproof dish, then add layers of fennel and leeks.

  3. Brush a little more oil over the veg then sprinkle the oregano, thyme and seasoning on top.

  4. Add olives and tomatoes around the dish, then sprinkle the pine nuts and seeds on top.

  5. Drizzle with a little more oil and add any more seasoning you’d like.

  6. Bake in the oven for 30 minutes, or until the leeks are caramelised and soft around the edges.


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