Purple Potato and Artichoke Au Gratin

By andreajayros

Ingredients

• 6 large artichokes (or 8 ounces fresh or frozen artichoke hearts)
• 2 tablespoons earth balance
• 3 medium leeks (white and light-green parts only, sliced thin)
• 2 pounds purple potatoes (sliced 1/8 inch thick)
• 2 tablespoons chopped fresh thyme
• 1 cup cashew cream
• 1/2 cup veggie broth or not chicken bouillon
• 1 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup grated vegan parmesan cheese (or nutritional yeast)

Preparation

Step 1

Preheat oven to 400 F, and set a large pot of water to boil.

When the pot of water comes to a boil, drop in artichokes and boil until tender. Remove from the water and allow to cool until comfortable enough to handle. Trim away tough leaves to expose the heart. Remove the choke with a spoon and finely chop the artichoke heart, stem and any tender leaves.

Melt earth balance in a skillet over medium heat. When it froths, stir in leeks and chopped artichokes, sauteing until fragrant and tender - about five minutes.

Whisk cashew cream, veggie stock, salt and pepper together in a small mixing bowl and pour over the layers of vegetables. Top with grated vegan cheese and a final sprinkling of thyme.