Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Pastel Gratin

Plant-Based, No Oil, Whole Grain

 

Sometimes, I get carried away shopping for veggies and find I’ve (once again!) overstuffed the fridge. What to do? Why, just make a beautiful gratin for a scrumptious, powerfully nutritious, beautiful meal!  Think lasagna…minus the pasta.  Whatever season and whatever produce is on hand, there are endless delicious veggie combinations to play with. Gratins make a beautiful focus for a brunch, lunch party or any holiday table.

 

Prep time 40 minutes             Cook time 45 minutes               Makes one 9 by 13” pyrex baking dish or 3 quarts, serving 4-6

 

Ingredients

1 pound green beans, blanched

1 pound Brussel sprouts, blanched, then halved

1 pound new potatoes, boiled or microwaved, cut in ¼” slices

1 pound broccoli florets, blanched

1 pound small golden beets, scrubbed (no need to peel), blanched cut in ¼” slices

1 bunch young mixed radishes, scrubbed, blanched, then halved

Light grind of black pepper

Sea salt, if using, to taste

 

White Sauce

1 cup white whole wheat flour¹

1 quart almond milk

2 Tablespoons nutritional yeast

¼” freshly ground nutmeg

Large pinch white ground pepper

Sea salt, if using, to taste

 

1/3 cup whole wheat panko breadcrumbs

 

  • For gluten-free, substitute ½ cup arrowroot for flour. Top will gluten-free panko.

 

Directions

Preheat oven to 400°F/205°C

 

Veggie Prep

Blanch veggies separately: Boil 1-3 minutes, depending on vegetable hardness, in ample water, test for doneness. Scoop out with strainer or slotted spoon. Shock immediately in ice water. Set aside.

 

Combine white sauce ingredients in a blender, run until smooth. Cook in a saucepan, whisking continually for 5 minutes or until sauce thickens to becomes velvety. Correct seasonings as desired.

 

In the pyrex baking dish lay down a base layer of sliced potato. Lightly season as desired. Spoon on white sauce to cover. Continue layering with each vegetable, spooning white sauce as you go. Towards the top add beets and radishes, decoratively. Top with final spoonfuls for white sauce.  Sprinkle panko on top.

 

Cover loosely with parchment, bake for 30-40 minutes. When the contents are bubbling, remove the parchment for final 5-10 minutes, or until top is golden.  Remove to a cooling rack. Allow to cool 15 minutes for the white sauce to congeal for easier cutting and neater plating. Enjoy!

Pastel Gratin