Intro: Vegan Creamy Vegetable Gratin
This yummy recipe had to be Veganized before cooking. I know it's not a traditional Gratin, but believe me when I write: It tastes AMAZING!
Let it brown on the top a little bit more. I was kind of in a hurry, so I took it out of the oven before completely browning.
Step 1: Ingredients
1 1/2 cups Broccoli
1 1/2 cups Cauliflower
1 cup Carrots
1/2 cup Celery
1 small Onion
3 cloves of Garlic
1 tbsp Chives
2 tbsp Parsley
1/2 tbsp Basil
1/4 cup Vegan Cream Cheese
1/2 cup Vegan Mozarella
1 cup Soy Milk
3/4 cup Water
2 tbsp Vegan Margarine or Oil
2 tbsp Flour
Step 2: Cooking and Serving
Chop the broccoli, cauliflower, and carrots. Steam them for 5 minutes. If you;re using frozen or precooked vegetables, don't steam them.
While the veggies are steaming, chop the onion and garlic finely and cook in the margarine or oil over medium heat.
When the onion is translucent (do not brown), add the two tbsp of flour and whisk for 2 minutes until the flour is cooked. Turn the up to medium-high, start adding the water slowly and keep whisking. When you have added all of the water, let it boil for 2 minutes, then slowly add the soy milk, let it cook for one more minute, then add the Vegan cream cheese. Season with salt and pepper if you want and taste it. At this point, you should have a creamy sauce, but not very thick, just creamy. Let it rest for 5 minutes away from the heat.
Meanwhile, start chopping the herbs and add them to the sauce along with the celery. If you want, you can add 1/8 tsp of Cumin, but that's totally optional. What that does is give it a smoky flavor that goes really well with the creamy sauce.
Put the vegetables in the baking dish, pour the sauce and mix well. Add some Vegan mozzarella on the top, just enough to cover the vegetables.
Bake at 450 degrees for about 15 or until the top is brown and serve.
Serves 5 people.
A great variation is to serve this over pasta!!! Or throw the cooked pasta in the mix and bake everything together.