Vegan Broccoli Gratin
Indulge in the creamy, cheesy delight of Vegan Broccoli Gratin—a plant-based twist on the classic comfort food! This recipe features tender, lightly steamed broccoli coated in a velvety, dairy-free béchamel sauce made with almond milk, nutritional yeast, and a hint of Dijon mustard for a flavor-packed punch. Topped with a golden, garlicky breadcrumb and vegan parmesan crust, this gratin is baked to perfection for a crisp, irresistible finish. Whether served as a hearty side dish or a satisfying main course, this easy, 45-minute recipe is perfect for weeknight dinners or holiday spreads. Packed with wholesome ingredients and bursting with rich, cheesy flavors, this Vegan Broccoli Gratin proves that plant-based eating can be indulgent and delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams broccoli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium shallot, finely chopped
- 2 tablespoons all-purpose flour
- 500 milliliters unsweetened almond milk
- 4 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 50 grams breadcrumbs
- 50 grams vegan parmesan cheese, grated
Instructions
Preheat your oven to 200°C (390°F).
Cut the broccoli into small florets and steam them for 3-4 minutes until bright green and just tender. Set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped shallot. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the flour and cook for another minute, stirring constantly to form a roux.
Gradually whisk in the almond milk, ensuring there are no lumps. Cook for 5 minutes, stirring often, until the sauce thickens.
Add the nutritional yeast, Dijon mustard, salt, ground black pepper, and lemon juice. Stir well to combine and remove from heat.
Gently toss the steamed broccoli florets into the sauce, ensuring they are well coated.
Transfer the broccoli mixture into a baking dish and spread evenly.
In a small bowl, mix the breadcrumbs with grated vegan parmesan cheese and fresh parsley.
Sprinkle the breadcrumb mixture evenly over the top of the broccoli mixture.
Bake in the preheated oven for 12-15 minutes until the top is golden brown and crisp.
Let cool slightly before serving. Enjoy your Vegan Broccoli Gratin as a comforting side dish or main course!
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5309 mg | 231% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 15.1 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1308 mg | 101% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
