Vegan Vegetable Gratin

Indulge in the comforting flavors of this Vegan Vegetable Gratin, a plant-based twist on a classic favorite that's as nourishing as it is delicious. Featuring layers of tender Yukon gold potatoes, zucchini, carrots, and vibrant broccoli florets, this dish is smothered in a luscious, dairy-free cashew cream sauce enhanced with nutritional yeast and fresh thyme for a cheesy, savory depth. A golden, crispy topping of panko breadcrumbs brings the perfect crunch to every bite. This gluten-free-friendly recipe is ideal for weeknight dinners, potlucks, or any occasion where wholesome comfort food is a must. With only 20 minutes of prep and a quick stint in the oven, this vegan gratin is both easy and satisfying, making it a favorite for vegans and non-vegans alike!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium-sized Yukon gold potatoes
• 1 medium-sized Zucchini
• 2 medium-sized Carrots
• 2 cups Broccoli florets
• 1.5 cups Unsweetened almond milk
• 1 cup Raw cashews
• 1 cup Vegetable broth
• 3 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Sea salt
• 0.5 teaspoon Ground black pepper
• 1 cup Panko breadcrumbs (gluten-free if needed)
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.

Step 2

Thinly slice the Yukon gold potatoes, zucchini, and carrots into evenly sized rounds. Steam the broccoli florets for 3–4 minutes until slightly tender but still bright green.

Step 3

In a blender, combine the raw cashews, almond milk, vegetable broth, nutritional yeast, garlic powder, onion powder, thyme, sea salt, black pepper, and lemon juice. Blend until you achieve a smooth and creamy consistency.

Step 4

Spread a thin layer of the cashew sauce on the bottom of the prepared baking dish.

Step 5

Layer the sliced vegetables in the dish, alternating between potatoes, zucchini, carrots, and steamed broccoli. Continue layering until all the vegetables are used.

Step 6

Pour the cashew sauce evenly over the vegetable layers, ensuring it seeps into the cracks and coats everything generously.

Step 7

In a small bowl, mix the panko breadcrumbs with 2 tablespoons of olive oil. Sprinkle the breadcrumbs evenly over the top of the gratin.

Step 8

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the top is golden brown and crispy.

Step 9

Allow the gratin to cool for 5–10 minutes before serving. Garnish with additional fresh thyme if desired.

Nutrition Facts

Serving size	(2004.1g)

Amount per serving	% Daily Value*
Calories	2164.7

Total Fat 89.2g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 5984.2mg	0%
Total Carbohydrate 294.3g	0%
Dietary Fiber 32.5g	0%
Total Sugars 40.8g
Protein 66.9g	0%

Vitamin D 131.8IU	0%
Calcium 1008.0mg	0%
Iron 20.9mg	0%
Potassium 5119.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 11.9%

Carbs: 52.4%