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roasted vegetable gratin

Roasted Vegetable Gratin

Creamy vegan gratin with roasted veggies, packed with nutrients!
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Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Servings 6 people

Ingredients
  

For the roasted vegetables

  • 2 medium onions chopped
  • 1 large carrot chopped
  • 2 stalks celery chopped
  • 2 medium parsnips chopped
  • 3 medium potatoes chopped
  • 3 cloves garlic crushed
  • 250 g cauliflower chopped
  • 1-2 tbsp oil I used sunflower oil
  • 1/2 tsp salt

For the white sauce

  • 70 g oil I used sunflower oil
  • 70 g plain flour
  • 1000 ml soy milk
  • 1 can cannellini beans washed and drained
  • 3 tbsp nutritional yeast
  • 1/2 tsp mixed herbs
  • some salt and black pepper for seasoning

Other things

  • 100 g curly kale washed and hard stalk bits removed
  • some bread crumbs
  • 40 g vegan cheese (optional) cut into small pieces

Instructions
 

For roasted vegetables

  • Preheat the oven to 200°C (gas mark6). 1. Prepare a baking tray lined with baking paper. 2. Prepare a rectangular baking tin (about 25cm x 30cm or similar size), grease with some oil. Set aside.
  • Chop all of the vegetables. I didn't peel the potatoes and the parsnips as we like the skins but you can peel them if you want to.
  • Put all of the vegetables together in a large mixing bowl and drizzle with the oil and sprinkle with the salt. Mix thoroughly to coat the vegetables.
  • Place the vegetables on the prepared baking tray. Don't worry about overlapping a little. Pop it in the oven and bake for about 30 minutes or until they are cooked and slightly caramelised. Don't forget to give it a stir half way through the cooking.

For the white sauce

  • While the vegetables are cooking in the oven, prepare the white sauce. Heat the oil in a large pot (I used a stock pot) on a lower medium heat. Put in the flour and mix for a minute until combined.
  • With one of your hand, slowly start adding about 1/3 of the soy milk while the other hand stirring the mixture. Keep stirring for a minute then slowly add 1/2 of the remaining soy milk, stir for a minute. Add the rest of the milk and continue stirring until the mixture starts thickening up a little. Don't worry if there are lumps of flour, they will be gone when you use an immersion in the next step. Turn off the heat.
  • Add the cannellini beans and nutritional yeast in the mixture and stir. Take out one of the garlic cloves that are roasting in the oven and put in. With an immersion blender, blend the mixture until smooth. Add the mixed herbs and season with the salt and black pepper.
  • Cook on a low heat for a few minutes until you have a thick white sauce consistency. Please keep stirring the sauce constantly to avoid burning and sticking. Take off from the heat when it's done.

Putting everything together

  • Put the curly kale into the hot white sauce in the sauce pan and stir until the kale wilts a little. Drop all of the roasted vegetables in and mix everything together well. Pour into the prepared baking tin and sprinkle the top with some bread crumbs and vegan cheese (optional).
  • Bake for 30-35 minutes or until the top is golden. When it's baked, please let it sit outside the oven for about 10 minutes before serving. This will make it easy to cut into portions.
  • Leftovers should be kept in the fridge and reheated thoroughly in the oven or microwave before serving.