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.