Vegan Vox Vegetable Gratin (serves 4)
It's Tuesday, which means here at Vegan Vox Blog, it's recipe time! I posted this picture last week on Instagram and Twitter and had some lovely feedback, so I thought I'd share the recipe with you.
2 medium courgettes (zucchini)
3 medium carrots (peeled)
6 baby new potatoes
6 closed cup mushrooms
1 small onion
2 garlic cloves
400ml soy milk (or other vegan alternative)
3 tbsp (T) cornflour (corn starch)
1 tbsp (T) lemon juice
pinch of nutmeg
Grate the courgettes and peeled carrots into a dish, and finely slice the potatoes (unpeeled) and mushrooms.
In a large pan, melt half of the butter (I use hard Stork for cooking as I feel it behaves more like butter than soft spreads. Please note the soft Stork in the tubs is not vegan but the hard Stork in the foil packets is.)
Using this melted butter sauté the vegetables with some rock or sea salt for around 8 minutes until they are soft.
Put the remaining butter into another pan on a high heat and add the onion (finely chopped) and the garlic (crushed).
Sauté for 2 minutes until the butter has melted and the onions are transparent.
Add the cornflour and and stir to form a paste.
Add the lemon juice, soy milk, yeast, nutmeg, salt and pepper and stir with a whisk.
Reduce to very low heat and keep whisking until sauce has thickened, making sure not to burn the bottom of the pan.
Pour the vegetables and the sauce into an oven dish and sprinkle with grated mozzarella and powdered parmesan cheeses. You can also add a few breadcrumbs for a crunchier topping.
Place in a preheated oven at 170C/325F for 15-20 minutes until the top has gone golden and bubbly.
Serve with a large green salad or some steamed green vegetables. Enjoy!
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