Searching for a simple but scrumptious plant-based midweek meal? Our Shallot Bake is a 35 minute sensation of creamy-crunchy gratin gorgeousness!

Shallots are a chef’s secret ingredient: sweeter, smoother and more tender than onions. They dial up the flavour and combine especially with Thyme.

Serves 4-6 

Ingredients:

6-8 shallots cut into halves or quarters 

1 tbsp of plant-based butter

A handful of fresh thyme leaves removed (or 1 tsp of dried) 

1 small carton of Oatly cream (250ml) 

3 large tbsp of bread crumbs (we used Vegbred Toasting Loaf) 

100g or 1 cup of grated non dairy cheeze (we love Violife Mediterranean block) 

A good glug of olive oil

Salt & pepper to season 

Method 

Pre heat your oven to 180 

1 - Melt the butter in a pan over a low to medium heat. 

2 - Add the shallots and let them gently caramelise for 10 mins. 

3 - Sprinkle your herbs over shallots and add a splash of boiling water to the pan. 

4 - Turn the shallots, season with salt & pepper and continue to cook for a few mins. 

5 - Pour in and stir through the Oatly cream. We’ve found this one works really well and doesn’t separate. 

6 -Whilst this is slowly coming to a simmer get your topping ready. 

7 - In a separate bowl mix your bread crumbs, herbs, grated cheeze and olive oil together. 

8 - Transfer your shallots to an ovenproof dish and generously sprinkle over your topping. 

9 - Pop this into the oven and let the magic happen for approx 30 mins. 

10 - Once this is a gooey bake with a crispy topping its ready.