Vegan Vegetable Gratin
Indulge in the comforting, plant-based goodness of this Vegan Vegetable Gratin, a wholesome twist on a classic favorite. This dairy-free dish layers tender Yukon gold potatoes, zucchini, carrots, and broccoli under a luscious, creamy cashew-based sauce infused with the savory flavors of nutritional yeast, garlic, and fresh thyme. Finished with a crispy, golden panko breadcrumb topping, this gratin is baked to perfection, offering a satisfying mix of textures and flavors. Perfect as a hearty main course or a delicious side dish, this vegan gratin is gluten-free adaptable and packed with nourishing vegetables. Ready in just an hour, it's an easy, crowd-pleasing bake that’s ideal for weeknight dinners or special occasions alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized Yukon gold potatoes
- 1 medium-sized Zucchini
- 2 medium-sized Carrots
- 2 cups Broccoli florets
- 1.5 cups Unsweetened almond milk
- 1 cup Raw cashews
- 1 cup Vegetable broth
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground black pepper
- 1 cup Panko breadcrumbs (gluten-free if needed)
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Thinly slice the Yukon gold potatoes, zucchini, and carrots into evenly sized rounds. Steam the broccoli florets for 3–4 minutes until slightly tender but still bright green.
In a blender, combine the raw cashews, almond milk, vegetable broth, nutritional yeast, garlic powder, onion powder, thyme, sea salt, black pepper, and lemon juice. Blend until you achieve a smooth and creamy consistency.
Spread a thin layer of the cashew sauce on the bottom of the prepared baking dish.
Layer the sliced vegetables in the dish, alternating between potatoes, zucchini, carrots, and steamed broccoli. Continue layering until all the vegetables are used.
Pour the cashew sauce evenly over the vegetable layers, ensuring it seeps into the cracks and coats everything generously.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of olive oil. Sprinkle the breadcrumbs evenly over the top of the gratin.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the top is golden brown and crispy.
Allow the gratin to cool for 5–10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5984 mg | 260% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 40.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1008 mg | 78% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5119 mg | 109% | |
*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.
