Vegan Braised Endives
Braised endives are a classic elegant side dish: tender, sweet‑and‑slightly‑bitter Belgian endives slowly cooked until soft, caramelised at the edges, and coated in a glossy savoury glaze. This 100% vegan version replaces traditional butter and dairy with wholesome plant ingredients, balancing the natural bitterness of endives with gentle sweetness and bright citrus, keeping the melt‑in‑mouth texture and refined flavour without any animal products at all.
Shared by katty
Time
35 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 4–5 heads Belgian endive, trimmed and any damaged outer leaves removed
- 3 tbsp olive oil or vegan butter.. 1 tsp maple syrup or coconut sugar (balances bitterness)
- 2 tbsp fresh lemon juice.. 100 ml vegetable stock.. ½ tsp sea salt
- Freshly ground black pepper, to taste.. 1 bay leaf (optional).. Fresh thyme or lemon thyme sprigs, for garnish
👩‍🍳 Instructions
- 1
Prep: Trim the base of each endive; cut a tiny shallow cross in the root end so they hold together while cooking. Halve large endives lengthwise if needed for even cooking.
- 2
Sear: Heat olive oil or vegan butter in a wide skillet over medium heat. Place endives cut‑side down in a single layer. Cook for 3–4 minutes until golden and lightly caramelised. Turn over and cook 2 minutes more.
- 3
Braise: Drizzle with maple syrup/sugar, lemon juice, salt, pepper, and bay leaf. Pour in the vegetable stock. Bring to a gentle simmer, then cover, lower heat, and cook for 12–15 minutes until endives are tender when pierced with a knife.
- 4
Glaze: Remove the lid, increase heat slightly, and cook for 2–3 minutes, basting frequently, until the liquid reduces to a shiny, thin glaze coating the endives evenly. Discard the bay leaf.
- 5
Serve: Transfer to a warm platter, spoon over any remaining glaze, and garnish with fresh thyme or extra lemon zest. Serve warm.