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vegetable gratin recipe

VEGAN CHEESY VEGETABLE GRATIN

Servings 4

Ingredients

CHEESE SAUCE

  • 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

GRATIN

  • 1 Cauliflower
  • 1 Brocolli
  • 1 cup Peas
  • 4 cups Fresh Breadcrumbs See notes
  • 1 tsp Rosemary
  • 5 tbsp Oil

Instructions

TO MAKE THE CHEESE SAUCE

  1. Heat up the milk in a saucepan, this is important as it stops the sauce from splitting. 

  2. Melt the butter in a large pan on a low heat.

  3. Whisk in the flour, one spoon at a time. 

  4. Slowly add the hot milk, whisking all the time.

  5. 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

  1. 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.

  2. Pour the cheese sauce over them.

  3. Sprinkle the breadcrumbs and rosemary all over the top then drizzle with the oil.

  4. Place under a hot grill for a few minutes until the breadcrumbs have toasted. 

Recipe Notes

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.