Whole30 Vegetable Gratin
Indulge in a wholesome twist on a classic comfort dish with this Whole30 Vegetable Gratin, a vibrant and dairy-free recipe perfect for anyone following the Whole30 program or embracing a plant-based lifestyle. This gratin bursts with layers of nutrient-packed vegetables like sweet potatoes, zucchini, yellow squash, and cauliflower, all smothered in a creamy, homemade sauce crafted from almond milk, nutritional yeast, and aromatic spices like thyme and paprika. The clever combination of arrowroot powder and cauliflower creates a rich, velvety "cheese" sauce without any dairy. Baked to perfection, the tender veggies soak in the sauce, resulting in a dish that’s irresistibly flavorful and satisfying. With just 25 minutes of prep and easy customization options, this gratin is ideal for meal prep, weeknight dinners, or special gatherings. Healthy yet indulgent, it’s sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1 medium head cauliflower
- 1 large onion
- 3 cloves garlic
- 1.5 cups almond milk, unsweetened
- 0.5 cup nutritional yeast
- 2 tablespoons arrowroot powder
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or a non-stick spray compliant with Whole30 guidelines.
Peel the sweet potatoes and thinly slice them into rounds about 1/8-inch thick. Do the same with the zucchini and yellow squash. Set them aside.
Break the cauliflower into florets and steam them until tender, about 8-10 minutes. Once cooked, transfer the cauliflower to a blender or food processor.
Peel and dice the onion, and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes. Add to the blender or food processor with the cauliflower.
To the blender, add almond milk, nutritional yeast, arrowroot powder, thyme leaves, salt, black pepper, and paprika. Blend until smooth and creamy. This will serve as the dairy-free cheese sauce.
Spread a thin layer of the sauce on the bottom of the prepared baking dish. Layer the sweet potato slices on top, followed by zucchini slices, then yellow squash slices. Repeat this layering until all the vegetables are used.
Pour the cauliflower sauce evenly over the layered vegetables, ensuring it seeps into all the layers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and bubbly.
Allow the gratin to cool for 5 minutes before serving. Garnish with extra thyme leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.7 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1012 mg | 22% | |
*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.
