GF VEGAN VEGETABLE AU GRATIN GLUTEN-FREE VEGAN VEGETABLE AU GRATIN
Once you try this cheesy vegan vegetable gratin, you’ll be looking for excuses to make it again and again. It’s creamy, delicious and makes a quick breakfast meal or it can also be enjoyed as a perfect weeknight dinner along with some garlic bread on side.
The sauce is so easy to make. All you have to do is melt a little butter in a pan, add finely chopped garlic, cook then add in some flour and stir it for a couple of minutes while it cooks together and then stir in a little milk at a time until you get a beautiful thick sauce. Voila! There you have a basic white sauce, Add nutritional yeast after adding veggies for that extra cheesy flavour or and if you want cheese sauce, just melt in some vegan grated cheese!
I added a little nutmeg to the sauce as it gives a lovely depth of flavour. Add fresh herbs, I’m using fresh basil & rosemary. Just mix the sauce into the veggies, add cheese on top along with vegan Parmesan for that extra nutty flavour and whack it into the oven for 30 minutes. Done! I use homemade vegan cheese. Because the cheese that you buy at the stores have sat on shelf
for a week, wrapped in plastic and have preservatives that change flavour. To be honest...I was running low on a few pantry items including the list of ingredients I needed to make Vegan cheese, so i decided to cook with the ingredients available in my pantry. I mean how hard can it be, I thought... and I topped the casserole with some regular go cheese slices or you can also top it with some GF breadcrumbs if you’re looking for that amazing golden brown crispy topping. Both ways it taste great!
Storage : Refrigerate leftovers in an airtight container for up to 3 days.
Prepation time : 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yields: 4 people
This creamy Vegetable Au Gratin full of nutritious veggies in a cheesy plant based white sauce. Makes a healthy, delicious and quick breakfast or meal recipe. Yum!
1/2 cup chopped french beans
1 cup Broccoli florets
1/2 cup Zucchini, roughly chopped
1 cup button mushroom, quarter cut
1/2 cup sweet corn
1/2 cup frozen peas
2 Cloves garlic
1/2 cup Mixed bell peppers (chopped)
2 shallots, thinly sliced
3 tablespoons unsalted melted butter/ olive oil
1 tablespoon plain flour
11/2 cup Plant based milk
1/4 teaspoon salt
pinch of freshly ground black pepper
1/4 tsp ground nutmeg
1/2 cup grated cheese or slices (Vegan)
3-4 vegan cheese slices (enough to lightly coat the top of your dish)
3 tablespoons nutritional yeast
Fresh basil and rosemary
Bring a large saucepan of water to the boil. Add in the broccoli, french beans, sweet corn, bell peppers, frozen peas, bring back to the boil and cook for 4-5 minutes. Drain vegetables in a colander and refresh under cold water. Leave to drain or steam the vegetables for 10-12 minutes.
Preheat oven to 200°C/400°F.
Melt the butter in a pan over a low-medium heat. Add garlic, cook for 20 seconds. Stir in the flour to form a paste and cook for 2 minutes.
Pour in the plant based milk a little at a time, and continue stirring until a thick, smooth sauce forms. Add in the salt, pepper, nutmeg and stir to combine. Add in half the vegan cheese and stir again until melted and combined.
Place the drained vegetables into an oven-proof casserole dish. Pour over the sauce and mix. Add in vegan Parmesan on top and Sprinkle the rest of the cheese.
Place the dish in the centre of the oven for 30 minutes until golden brown on top.
If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!