Vegan Savoyard Crozets Gratin with Coconut Milk

Peel and thinly slice the onions, mince the garlic, and cube the smoked tofu. Measure out the coconut milk, oat cream, nutritional yeast, miso, mustard, nutmeg, salt and pepper. Whisk the cornflour with the cold water in a small bowl until smooth and set aside.

Bring a large pot of well-salted water to a rolling boil over high heat. Add the crozets and cook for 2 minutes less than the packet instructions (typically 18–20 minutes total), until just al dente — they will finish cooking in the gratin.

Drain the crozets, toss with a drizzle of olive oil to prevent sticking, and set aside.

Heat 2 tablespoons olive oil in a wide, heavy-based pan over medium-low heat. Add the onions with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until deeply golden and jammy — they should be sweet and collapsing rather than merely softened.

Add the garlic and smoked tofu to the onions and cook for 3 minutes, stirring, until the garlic is fragrant and the tofu takes on a little colour.

Pour in the white wine and cook for 2 minutes, scraping the base of the pan, until the alcohol smell dissipates and the liquid reduces by half.

Add the coconut milk, oat cream, 2 tablespoons of the nutritional yeast, the miso paste, Dijon mustard, and nutmeg. Stir well to dissolve the miso fully, then bring to a gentle simmer over medium heat.

Pour in the cornflour slurry and stir continuously for 2 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt and pepper.

Remove the pan from the heat and fold in the drained crozets, turning everything together until evenly coated. Transfer to a 28 × 20 cm gratin dish and spread level.

Combine the remaining 2 tablespoons nutritional yeast, the breadcrumbs, and 1 tablespoon olive oil in a small bowl. Scatter this mixture evenly over the surface of the gratin.

Bake in the centre of an oven preheated to 190°C (fan 170°C or 375°F) for 20 minutes until the sauce is bubbling vigorously at the edges.

Switch the oven to the grill setting on high and grill for 4–5 minutes, watching constantly, until the top is deeply golden and blistered in places. Rest for 5 minutes before serving.