Gluten-Free, Dairy-Free, Serves 4
- 2 Tbsp vegan butter
- 3 leeks trimmed and thickly cut
- 1 cup asparagus roughly chopped
- 2 cups almond milk
- 4 cups shredded cooked chicken
- 2 Tbsp almond flour
- 1 Tbsp vegan parmesan
- 2 Tbsp dijon mustard
- 3 Tbsp gluten-free breadcrumbs
- 2 Tbsp sunflowers
Directions:
Preheat the oven to 375 degrees F. In a medium saucepan, melt the butter. Remove half of the butter and set it aside. Add the leeks to the pan and 2 Tbsp water. Season to taste, cover and cook for 5-6 minutes or until softened. Meanwhile, boil the asparagus for 2 minutes or until al dente. Drain and rinse with water. Blend the milk and flour together in a bowl until smooth. Pour the milk mixture into the leek pan and bring to a boil. Stir until thickened. Cook for 1-2 minutes, then remove from the heat and stir in the mustard, asparagus, and chicken. Transfer to a shallow baking dish. Mix the breadcrumbs with the reserved butter, parmesan, and seeds. Sprinkle over the top and bake for 10-12 minutes or until bubbling hot and crisp.