I am a huge fan of anything with cheese sauce so last night when I had loads of veggies lying around I decided to make a cheesy vegetable gratin and it was just as yummy as I was hoping!
It is super quick to make and would be great served with a nut roast or veggie sausages. It’s also a great way of getting vegetables into kids, you could also add carrots or sweetcorn to make it a bit sweeter for them.
I used my vegan cheese sauce recipe which you can use in so many ways.
VEGAN CHEESY VEGETABLE GRATIN
- 4 cups Dairy Free Milk I use Oatly Barista
- 1/2 cup Dairy Free Butter
- 5 heaped tbsp Plain Flour
- 1/2 cup Nutritional Yeast
- 1 tsp Dried Oregano, Rosemary or Mixed Herbs
- 1/2 tsp Stock Powder
- 1 tsp Ground Nutmeg
- 1 tsp Wholegrain Mustard
- 1/2 cup Grated Vegan Cheese optional
- Salt & Pepper to taste
- 1 Cauliflower
- 1 Brocolli
- 1 cup Peas
- 4 cups Fresh Breadcrumbs See notes
- 1 tsp Rosemary
- 5 tbsp Oil
TO MAKE THE CHEESE SAUCE
Heat up the milk in a saucepan, this is important as it stops the sauce from splitting.
Melt the butter in a large pan on a low heat.
Whisk in the flour, one spoon at a time.
Slowly add the hot milk, whisking all the time.
Add the mustard, stock powder, dried herbs, nutmeg, nutritional yeast, salt & pepper vegan cheese if using. Whisk over a low heat until the sauce has thickened.
ASSEMBLING THE GRATIN
Add the vegetables to a pan of boiling water and cook until they are to your liking, I prefer my veggies al dente but I know some people like them really soft! Drain them and then put in a lasagne dish.
Pour the cheese sauce over them.
Sprinkle the breadcrumbs and rosemary all over the top then drizzle with the oil.
Place under a hot grill for a few minutes until the breadcrumbs have toasted.
For the breadcrumbs I just add some bread to my blender until it's broken down into small pieces. I used a sourdough for this but you could use any kind of bread you like.
I hope you’ve enjoyed this vegan vegetable gratin recipe, you can find more of my vegan recipes here.