Vegan Carrot and Parsnip Gratin
Elevate your next plant-based meal with this indulgent Vegan Carrot and Parsnip Gratin, a cozy and flavorful twist on traditional gratin recipes. Featuring thinly sliced carrots and parsnips paired with a rich, creamy oat milk sauce infused with garlic, nutritional yeast, Dijon mustard, and zesty lemon juice, this dish packs both nutrition and luxurious taste. A golden layer of crispy panko breadcrumbs tops this gratin, creating a satisfying crunch that beautifully complements the tender roasted vegetables beneath. Perfect as a hearty side dish or a standalone entrée, this recipe is entirely dairy-free, making it an ideal option for vegans and anyone seeking a nourishing yet decadent comfort food. Ready in just over an hour, this crowd-pleaser is garnished with fresh parsley for a touch of color and vibrancy. Make this your go-to recipe for holidays, special occasions, or weeknight dinners that call for wholesome, rustic flair!
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Recipe Information
Ingredients
- 3 large carrots
- 3 large parsnips
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups unsweetened oat milk
- 1 cup nutritional yeast
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Peel and thinly slice the carrots and parsnips into rounds or half-moons, about 1/8-inch thick.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add the minced garlic and cook for about 1 minute until fragrant.
Sprinkle in the flour and stir to combine, cooking for another minute. Gradually whisk in the oat milk, ensuring there are no lumps.
Increase the heat slightly and continue to whisk until the mixture begins to thicken, about 4-5 minutes.
Stir in the nutritional yeast, dijon mustard, lemon juice, thyme, salt, and black pepper. Remove the skillet from the heat and set aside.
In an oven-safe baking dish, layer half of the carrots and parsnips. Pour over half of the creamy sauce.
Add the remaining carrots and parsnips, followed by the rest of the sauce, ensuring the vegetables are well-coated.
In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle this evenly over the top of the gratin.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the vegetables are tender and the top is golden brown.
Once baked, remove from the oven and let the gratin sit for a few minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 204 mg | 16% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 898 mg | 19% | |
*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.
