Leek, mushroom & kale bake

Serves 1
Ready in 18


  • 25g vegan butter/spread
  • 2 leeks sliced and cleaned
  • 4 cloves garlic sliced
  • 400g Mushrooms sliced
  • 100g Kale chopped
  • 2 tbsp fresh Thyme

Wet mix;

  • 600 ml plant based milk
  • 1 tsp garlic powder
  • 3 tbsp nutritional yeast
  • 1 tbsp wholegrain mustard
  • 2 tbsp chickpea flour
  • Salt and black pepper to taste
  • 1 tbsp fresh thyme
  • 6 slices of Bertinet Bakery white sourdough bread sliced in half
  • Vegan cheese of choice


  1. Pre-heat your oven to 180c
  2. Add the butter and leeks to a frying pan and fry until soft and caramelising – aprox 7-8 minutes.
  3. Now add garlic, mushrooms and kale. Fry for 3-4 minutes, until tender.
  4. Set aside
  5. Transfer to a medium oven proof dish.
  6. In a medium jug – whisk together the plant based milk, garlic powder, nutritional yeast, salt and ground black pepper to taste.
  7. Start layering the veg in a medium oven proof dish, then bread then pour a little milk mix over the bread. Repeat
  8. Finish with a bread layer then pour over the remaining wet mix so that the bread is submerged.
  9. Top with grated vegan cheese if you wish.
  10. Bake in the preheated oven for 1 hour or until the bake is set and the tops of the bread are golden-brown on top.


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