q Vegan Gratin - Ada's Vegan
Vegan Gratin
When we were children, Gratin was one of the dishes we kept asking mum to make.
Hence why, veganizing it was a no-brainer for us.

Preparation time: 60mins

Difficulty: Easy

Extra Tips

You can replace Ada’s Vegan Brie with Ada’s Vegan Mozzarella or Ada’s Vegan Cheddar, all three could be grated if frozen for 2 hours in advance. 

For a gluten free version, replace flour with Corn Starch, Potato Starch or Tapioca (thin it with a bit of water and stir it in, while the sauce is boiling after adding the salt and peppers, instead of in the beginning like for the flour).

Ingredients

200 grs Ada’s Vegan Brie
– 3 tablespoons Vegan Butter (or Coconut Oil)
– 3 tablespoons flour
– 2 cups of Almond milk (or any other vegan milk)
– 5 big mushrooms
– 3 medium zucchinis
– 3 medium carrots
– half a cauliflower
– 2 medium potatoes
– Nutmeg
– Black Pepper
– Cinnamon
– Salt

Recipe

1- Place 100grs of Ada’s Vegan Brie in the freezer for 2 hours in advance (to grate them on top of the Vegan Gratin in the end).

2- Steam the vegetables and cut them into equal slices.

3- Melt the Vegan Butter/Coconut Oil in a sauce pan.

4- Stir in the flour and cook while stirring until it bubbles for about 2 mins (make sure it doesn’t brown).

5- Add the almond milk.

6- Add Salt, Nutmeg, Cinnamon and Black Pepper to taste.

7- Add 100grs of thinly cut Ada’s Vegan Brie.

8- Layer the vegetables in a large dish and pour the sauce over them.

9- with a wooden spoon make sure you slightly move the vegetables slices so the sauce gets between them and is equally distributed.

10- Grate Ada’s Vegan Brie on top (The 100grs you froze for 2 hours).

11- Bake in the oven for about 15 to 20 mins.

Extra Tips

You can replace Ada’s Vegan Brie with Ada’s Vegan Mozzarella or Ada’s Vegan Cheddar, all three could be grated if frozen for 2 hours in advance.

For a gluten free version, replace flour with Corn Starch, Potato Starch or Tapioca (thin it with a bit of water and stir it in, while the sauce is boiling after adding the salt and peppers, instead of in the beginning like for the flour).

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