I don’t exactly know what the word gratin means, especially vegan gratin (doesn’t it usually involve lots of cheese?), but what I do know is that I adapted this recipe that calls itself a gratin from One Green Planet and that it was delicious. You could think of it as a casserole, or just a delicious pile of creamy and flavorful veggies if you like. Don’t be fooled by the fancy word, this is really easy (although it takes about an hour), and just requires blending a bunch of stuff, pouring it over veggies, and baking it.
The flavorings in this dish struck me as an unusual combination, but they were delicious together. There’s coconut milk, fresh ginger, and curry powder which makes it warm and flavorful, but there’s also butternut squash, garlic and onion powder, lemon juice, cashews and nutritional yeast which give it a little bit of a savory, creamy, and cheesy taste. Odd or not, I loved it!
- 1 head of cauliflower, cut into florets
- 1 cup corn, fresh or frozen
- 1 jalapeño, chopped fine (optional, for heat)
- 1 can chickpeas, drained and rinsed, 1.5 protein servings
Creamy Butternut Sauce
- 10 oz cooked butternut squash
- 1/4 cup raw cashews , 1 oz
- 2 cups almond milk
- 1/4 cup coconut cream, or use the solid part at the top of a can of regular coconut milk
- 2 Tbsp olive oil
- 1/4 cup nutritional yeast
- 1 Tbsp fresh lemon juice
- 2 tsp curry powder
- 2 tsp grated fresh ginger
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/4 tsp ground nutmeg
- 1/8 tsp powdered cayenne pepper
- Salt and black pepper, to taste
- 2 Tbsp sun-dried tomatoes, sliced thin
- Roast the squash, if not using canned or pre-cooked squash.
- Preheat the oven to 400° F, slice in half lengthwise, and scoop out the seeds. Lightly oil, salt, and pepper the squash, and place flat side down on a baking sheet lined with parchment paper. Roast for about 30 minutes, stabbing with a fork occasionally.
- Meanwhile, put all the sauce ingredients in a blender and chop and weigh the veggies and chickpeas.
- Place the vegetables and chickpeas in a large cast iron pan, or casserole dish and set aside.
- When the butternut squash is ready and cooled a little, add the cooked butternut squash to the blender.
- Blend the sauce until smooth.
- Pour the sauce over the veggies, stir to combine, and bake in the oven for about 30 minutes, covered with a lid.
- For those counting categories, the creamy butternut sauce contains 1 veggie serving, 4 fat servings and 2.5 protein servings. The meal is completed with the additional veggies and the chickpeas. Divide the final batch into 4 portions.