Creamy Plant-Based Gratin

Simple
0:50 m
17 ingredients

We love this veggie gratin! If you are looking for something to cook for dinner or perhaps a quick lunch recipe then here is a tasty vegan dish you will love. We've used veggies in season that we've roasted to give them a lovely depth of flavour. The béchamel sauce is really easy to be make and is so versatile. You can use our béchamel sauce for a vegan mac & cheese recipe, easy lasagnes dishes or anything else you need a creamy sauce for. This recipe is so comforting in this cold weather. Make sure you give it a try- and tag us in your instagram story!

Serves: 4

Ingredients

For the recipe

4 tbsp wholemeal breadcrumbs
1 red onion
1 carrot
1 parsnips
200g celeriac
200g cauliflower
2 clove garlic cloves
50g olive oil + 2 tbsp
50g plain flour
750ml plant-based milk
400g haricot beans
10g nutritional yeast - nutritional yeast, optional
5 thyme sprigs
1 bay leaf
100g kale
5g fresh sage
5g parsley
300g tenderstem broccoli

Before you start

Step 1

Preparing the veg

Peel and chop the onions into small chunks
Trim, peel and roughly chop the carrot and parsnip into 2cm chunks
Trim, peel and chop the celeriac and cauliflower into 2cm pieces
Drain and rinse the haricot beans
Rip the stem off the kale and finely chop the kale
Finely chop the sage and parsley leaves

Ingredients

1 red onion
1 carrot
1 parsnips
200g celeriac
200g cauliflower
400g haricot beans
100g kale
5g fresh sage
5g parsley

Step 2

Roast the veg

Place the onion, carrot, parsnip, celeriac, cauliflower and unpeeled garlic cloves in a mixing bowl, drizzle over 2 tbsp olive oil, a pinch of salt and stir to cover
Spread the red onion, carrot, parsnip, celeriac, cauliflower and garlic over the baking sheet
Put the sheets in the oven and bake for 25 minutes

Ingredients

2 clove garlic cloves

Step 3

Making the sauce

While the vegetables are roasting, make the bechamel sauce
Add the oil to a large deep frying pan and warm over a medium heat
Add the flour and stir for several minutes till well combined
Add the plant based milk, a few tablespoons at a time stirring continuously, the mixture will become very thick at first but the more milk you add, the more creamy it will become
Once the bechamel is ready, set aside to cool

Ingredients

50g olive oil , 2 tbsp
50g plain flour
750ml plant-based milk

Step 4

Blend the sauce

Pour the bechamel into a blender, add the beans and blitz until smooth
Pour the sauce back into the pan, add the magic dust, thyme, bay and a touch more milk if the sauce is too thick
Warm the sauce over a low heat for 5 minutes
Taste and season to perfection with salt and pepper

Ingredients

10g nutritional yeast - nutritional yeast
optional
5 thyme sprigs
1 bay leaf

Step 5

Assemble the dish for baking

Remove the roasted vegetables from the oven
Squeeze the roasted garlic out of the skins into the bechamel and stir to combine
Remove the bay and thyme sprigs from the bechamel
Mix the roasted vegetables and kale into the pan
Pour the contents of the pan into 2 individual oven proof dishes, evenly sprinkle the breadcrumbs and sage over the top
Place the dishes in the oven and bake for 20-25 minutes until golden

Finish and serve

While the gratin is baking, trim and cut the broccoli in half longways
Place the broccoli into the steamer and steam for 2-3 minutes
Take the Vegetable and Bean Gratin out of the oven, plate up one, with half the broccoli, sprinkle over half the parsley and serve
Transfer the remaining Gratin, broccoli and parsley to a sealable container, place the container in the fridge and eat later in the week, ensuring the gratin is piping hot

Ingredients

4 tbsp wholemeal breadcrumbs