Dish of the Day: The Reluctant Vegetarian’s recipe for Gruyere, Spinach and Sprout Bake with Basil Oil Topping

Anna Barnett

IMG 4755 262x300 Dish of the Day: The Reluctant Vegetarians recipe for Gruyere, Spinach and Sprout Bake with Basil Oil Topping

This has to be my ideal hangover dish and it’s perfect on a rainy day when you’re in need of some comfort food and stodge. Serve it up with a salad or keep it simple and get stuck into this on its own. The beauty of this dish is its versatility; you can swap in any green vegetables or stick with what’s seasonal. Peas and mushrooms work really well too. A great dish if you’re feeding a few: it will not disappoint. If you’re unable to find vegetarian Gruyere then just switch with any veggie cheese you can get your hands on.

Cooking / Preparation Time – 40 mins

Feeds: 6/8


500g x Conchiglioni – Cooked until al dente

1/2 x White onion – Finely sliced

500g x Fresh spinach

1 x Ball of veggie Mozzarella

400g of Brussels sprouts – Outer layer peeled and cut in half

Cheesey Sauce Ingredients

300g vegetarian Gruyere cheese – Grated

1 x Pint of semi skimmed mik

Salt & Pepper

1 x Teaspoon of English mustard

2 x Tbsp of butter

2 x Tbsp of plain flour

Basil Oil

1 x Handful of fresh basil leaves

1 x Garlic clove

1 x Tbsp of grated vegetarian Parmesan style cheese

Extra virgin olive oil

IMG 4772 262x300 Dish of the Day: The Reluctant Vegetarians recipe for Gruyere, Spinach and Sprout Bake with Basil Oil ToppingInstructions:

Start by boiling a large pan of water add a sprinkle of salt followed by the Conchiglioni, cook for about 10 mins on a high heat.

While the pasta is cooking, melt the butter on a medium heat in a separate pan. Once melted add the flour and stir into a paste, allowing it to cook for a couple of minutes. Begin to gradually add in the milk, continuing to do this until you’ve added all the milk and the flour has dissolved.

Add the salt, pepper and mustard followed by the grated veggie Gruyere. Continue to stir until you have a smooth thick cheesey sauce. Give it a try to check the seasoning and adjust accordingly before adding in the sliced onion, sprouts and spinach and cook for a further five minutes.

Once the pasta is partly cooked, drain and add to a large ovenproof dish. Tear up the veggie mozzarella over the pasta and cover with your cheese sauce, sprouts and spinach. Add some extra grated cheese over the top and bake for 20 mins on 190 degrees Celsius, if it’s still not crispy enough place it under the grill until golden.

For the basil oil, muddle the garlic, basil and veggie Parmesan together before stirring in extra virgin olive oil. Drizzle over the pasta once it’s cooked and serve straight away.

For a whole load more vegetarian dishes check out the Get In My Gob website and blog

Follow Anna on Twitter @GETINMYGOB

  • Adrian

    Looks tasty, gotta be worth a try.

  • Tom in London


    1. Why do you get drunk? If you didn’t, you wouldn’t have hangovers. And drunkenness is ugly.

    2. Why does this have to be your ideal hangover dish? Is someone pointing a gun at you saying “make this your ideal hangover dish”?

    3. Isn’t all this cheese terribly fattening?

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