Brussel sprout and bacon gratin

• 450g Brussels sprouts (trimmed and halved)
• 250ml soya cream (you could use oat or coconut)
• 1 chopped garlic clove
• 1 small red onion finely chopped
• 1 tsp smoked paprika
• Pinch of salt
• Black pepper to season
• 3 tbsp nutritional yeast
• 20g grated cheese (plus extra to go on top)
• 2 rashers of vegan bacon

1. Place the sprouts in a saucepan and cover with just boiled water. Simmer for 5 minutes then drain and leave to one side.
2. In a large frying pan on a medium heat add 1 tbsp of oil and stir in the onions. Fry gently for 2-3 minutes until slightly softened.
3. Add the garlic and bacon and stir. You want to give the bacon a slight crisp to add to the end flavour and texture.
4. Pour in the cream and add nutritional yeast, paprika, pepper and salt. Turn up the heat and stir until it simmers. Simmer for 3-4 minutes then add the cheese. A quick stir and it’s time for the sprouts.
5. Cover the sprouts in the sauce then pour into an oven dish.
6. Top with a little more of the cheese then bake for 15 minutes. You want the dish to be bubbling and the cheese melted.
7. Great served as a side dish with a roast dinner.

A great side dish to accompany a roast. Pairs well with our vegan nut loaf or ‘chicken’ seitan, just trim with all your favourite roasted items such as potatoes, carrots, peas and broccoli.