Veggie Faux Gratin <3

Every year as it gets colder outside, my body undergoes some sort of weird winter transformation where it only wants comfort food ever. Suddenly, the only vegetables I crave are those that can be roasted or mashed, and I want BREAD FOR EVERY MEAL. I drink five different kinds of tea a day when I’m at home, and if I forget to bring some with me, it’s onward to one of my favourite cafes for a chai with almond milk.

The other day, I saw a picture of AU GRATIN, which I have never tried for obvious reasons. However, after that moment all I wanted in my life were delicious vegetables smothered in vegan cheese and breadcrumbs. So, I threw together this recipe, and while it isn’t necessarily accurate as far as measurements go, I thought I would share in case anyone else wants to experiment too!

Veggie Faux Gratin

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Ingredients:
Veggies
3 medium sized red potatoes, washed, and sliced thinly
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 medium sized yellow onion, chopped
5-6 broccoli and cauliflower florets
1/2 head of kale, chopped
Sauce
1 can of full fat coconut milk (or creamy soup)
1/3 cup nutritional yeast
2 tbsp melted Earth Balance
1 tsp garlic powder
2 tsp summer savoury seasoning (or your favourite savoury herbs)
salt and freshly cracked pepper to taste
Topping
1-2 cups your favourite vegan “cheese” (I used mozzarella Teese)
1 cup breadcrumbs
(I used Panko. This recipe can be gluten free if you use your own favesies)

Instructions:
-Preheat oven to 375 degrees fahrenheit
-Toss all veggies in a large bowl, then pour into 9×9 inch casserole dish
-Separately, combine all sauce ingredients in smaller bowl and whisk together.
-Pour sauce along the sides of the casserole dish and you should see it start to come up and cover your veggies!
-Sprinkle with your favourite vegan “cheese”, and breadcrumbs. The “cheese” step isn’t necessary, but it does give the faux gratin a super babely crust and your friends will be like OHHHH WHAAAAT RECIPE PLEASE and then you’ll barely remember it because you just made it up and then post it on your blog a couple weeks later anyways crossing your fingers that it works for other people. I mean…what….
-Bake until veggies are tender. This took mine about 40-45 minutes, but just check on them by stabbing your potatoes or carrots with a fork if you can along the sides. Sauce should also have thickened while baking.
-For the last five minutes of cooking, put oven on broil for a beautiful golden top.
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This recipe should deliver about 6 servings or so. I seriously ate this all week until it was gone because I’m so obsessed with comfort food right now but it’s also a really awesome side dish and you might even choose to serve this alongside a vegan roast or something come the holidays. I MIGHT. WHO KNOWS. WHO EVEN KNOWS ANYMORE.

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Also, fellow Canadian pals, please don’t ask me where I purchased my Teese because I smuggled it home from Oregon and have run out and now I’m sad.

Enjoy darlings. ❤

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5 Comments Add yours

  1. Laura says:

    I normally eat a high-raw diet, but the winter (especially in North Dakota) makes that so hard! This recipes looks comfortable and perfect for the fall!

  2. Jennifer says:

    Looks and sounds terrific!!!

  3. I hate to say it but the states have such awesome products, I remember bringing in field roast products before it was in Canada…my freezer in the trailer was packed lol

    1. thecozyvegan says:

      Right?! My personal favourite thing is trader joes- their mozzarella shreds blow daiya right out of the water!

  4. evehewitt says:

    get in my belly yum yum yum

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