Vegan Vegetable Gratin w/ Crunchy Carrot Crust

Vegetable gratins always remind me of my Mum’s wonderful cooking growing up, we often had vegetables cooked with a lovely creamy white sauce and it was one of my favourite dishes. Simple to prepare but, full of flavour, gratins are a great way to dress up vegetables; especially good for those who might dig their heels in when it comes to eating a plate of veggies 🙂

The crunchy carrot and almond topping gives this simple vegan gratin wonderful added crunch and flavour that compliments the green vegetables perfectly. Use whatever greens you like for this vegetarian recipe and make sure you use lovely fresh multi-grain bread for the breadcrumbs.For this recipe I made a vegan white sauce but if you prefer use butter and dairy milk and add a little cheese to the topping if you desire but, as is, the recipe really is perfectly delicious and the white sauce creamy and full of flavour.

A scrumptious vegan meal full of vitamins, minerals and plenty of tasty flavour!! Enjoy this healthy vegetable dish as a great family meal served with salad, brown rice or bread; or serve as a great side when entertaining.

Read More


Vegan Vegetable Gratin w/ Crunchy Carrot Crust

Preparation time: 40mins // Serves 4-6

  • 1 leek, cut into 5cm pieces
  • 250g (9 oz) broccoli, cut into small florets
  • 2 zucchini, cut into 5cm pieces
  • 2½ cups vegetable stock
  • 1/3 cup dry white wine
  • ½ cup rice milk (or other non-dairy milk of your choice)
  • 2 tbs rice bran oil or vegetable oil
  • ¼ cup plain flour

Carrot Almond Topping

  • 150g (5 oz) / 3 slices fresh multi-grain bread, finely diced
  • 2 carrots, grated (approx. 2 cups)
  • 50g (1½ oz) slivered almonds
  • ¼ cup parsley, roughly chopped
  • For a non-vegan version add ¼ cup of feta or tasty vegetarian cheese

To make the topping mix all ingredients together in a large bowl, toss well to combine and season with a little salt and pepper, set aside.

Preheat the oven to 180°C/356°F

Place the vegetables in a large pot with the stock and wine, bring to a gentle simmer and allow to cook for 3 minutes until just tender {ensure not to over cook them or they will loose flavour and texture}.

Using a slotted spoon remove the vegetables and arrange in an oven proof dish, reserving the liquid.

In a jug combine 1 cup of the reserved vegetable cooking liquid with the rice milk.

Heat the oil in a saucepan over a medium heat, add the flour and cook over a gentle heat for 3-4 minutes without browning. Gradually add the stock and milk mixture, whisking over a gentle heat for 4-5 minutes to form a smooth creamy sauce.

Pour the white sauce over the prepared green vegetables, top with the prepared topping and drizzle over a little olive oil.

Place in the oven and cook for 20-25 minutes until golden {I finished the gratin off under the grill for 1-2 minutes to really crisp up the topping}.

Enjoy as a healthy and light meal with salad, brown rice or crusty bread. Or serve as a great vegetable side dish.

This recipe was adapted from Flora Airey’s Leek and Caraway Gratin with Carrot Crust found in the Fast and Healthy cookbook.

Read More
promotions solid

Trending Pages