Winter Vegetable Gratin — madeleine olivia

Name: Winter Vegetable Gratin — madeleine olivia
Prep time: 30 h
Cook time: 30 h
Total time: 60 h
Cuisine: European, French, Mediterranean
Ingredients: 250g brussels sprouts, halved; Half a small savoy cabbage, roughly chopped; Small head of broccoli, cut into florets, and stalk chopped; 50g vegan butter; 8 cherry tomatoes, cut in half; 2 tins of pinto beans, drained and rinsed (or any pulse can be substituted); 600ml oat milk (or any dairy-free milk you prefer); 2 heaped tbsp cornflour; Salt & black pepper; 1 tbsp wholegrain mustard; 4 tbsp nutritional yeast; 1 tsp paprika; 1 tsp cayenne pepper; 2 slices of bread, made into breadcrumbs (enough to sprinkle over top of dish)

7 steps

Prep:30hCook:30h

Hearty, warming and made with all of the best winter vegetables! The cold season is here, and I am craving baking trays filled with vegetables and warming sauces, spices, and carbs. Gratins are a favourite in our house, because frankly topping your food with breadcrumbs is always a good idea.

Updated at: Thu, 17 Aug 2023 03:49:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories484.8 kcal (24%)

Total Fat16.8 g (24%)

Carbs66.1 g (25%)

Sugars8.7 g (10%)

Protein21.3 g (43%)

Sodium792.5 mg (40%)

Fiber16.1 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gbrussels sprouts

halved

0.5savoy cabbage

small, roughly chopped

broccoli

Small, cut into florets, and stalk chopped

50gvegan butter

8cherry tomatoes

cut in half

2tins of pinto beans

drained and rinsed, or any pulse can be substituted

600mloat milk

or any dairy-free milk you prefer

2 heaped tbspcornflour

salt

black pepper

1 Tbspwholegrain mustard

4 Tbspnutritional yeast

1 tsppaprika

1 tspcayenne pepper

2slices of bread

made into breadcrumbs, enough to sprinkle over top of dish

Instructions

Step 1

Preheat oven to 200C fan.

Step 2

Bring a large saucepan of water to the boil. Add the brussel sprouts, broccoli and cabbage, and bring back to the boil, and simmer for 5 minutes. Drain your vegetables, and refresh under cold water.

Step 3

In a small bowl, mix the cornflour with a little milk to form a loose paste. Melt the butter in a pan over medium heat and then add the milk to a pan, and heat slowly until almost boiling, stirring occasionally.

Step 4

Add the cornflour paste to the milk and butter, and using a whisk stir constantly until thickened. Take care to make sure it doesn’t burn the bottom by keeping the heat at medium and stirring. Season with salt and pepper, and stir in the mustard and half the nutritional yeast.

Step 5

In an oven-proof gratin dish, add in the drained vegetables, tomatoes, and beans, and pour over the white sauce and mix all together.

Step 6

Combine the remaining half of the nutritional yeast with the bread, cayenne pepper, paprika in a blender, and sprinkle on top of the dish. Dot with a little butter.

Step 7

Bake the gratin in the oven for around 30 minutes until golden brown on top.

View on madeleineolivia.co.uk

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