Fennel, Leek, Onion and Zucchini Gratin, Vegan

Prep Time

20 minutes

Cooking Time

25 Minutes

Yields

6 Servings

Ingredients

  • 1 tbsp olive oil
  • 1 leek, sliced
  • 1 large onion, sliced
  • 1 medium fennel bulb, sliced
  • 2 zucchinis, sliced
  • 3 cloves garlic, chopped
  • 1/4 tsp salt for the vegetables and 1/4 tsp salt for the sauce
  • 1/2 cup cashews soaked overnight (or in boiling water for 10 minutes)
  • 3/4 cup almond or oat milk (unsweetened)
  • 1 tbsp dijon mustard
  • 1 tsp white pepper (or 1/2 tsp black pepper)
  • 2 tbsp nutritional yeast*
  • 1 cup vegetable broth
  • 1 tsp Herbes de Provence
  • Paprika for sprinkling

Directions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. If you haven’t soaked your cashews overnight, put them in boiling water for 10 minutes, while you sauté the vegetables.
  3. In a large chefs pan, heat the oil on medium heat and then add in the leeks, fennel, onion, zucchini and garlic. Sprinkle with salt and sauté for about 10 minutes, until they become soft, slightly caramelized and golden in color. Set aside.
  4. Drain the cashews.
  5. In a high speed blender add the drained cashews and almond or oat milk and blend until completely smooth. Pour the mixture into a pot and add in the mustard, pepper, nutritional yeast and broth. Simmer for 5 minutes, stirring constantly with a whisk, until the liquid begins to thicken. It should coat the back of a spoon. Stir in Herbes de Provence.
  6. Pour the cashew cream blend into the skillet with the veggies and stir through so that it coats all of the vegetables.
  7. Transfer the mixture to a gratin (or casserole) dish and sprinkle with paprika.
  8. Bake for 20 minutes until bubbly and then put under broiler for an additional 5 minutes, watching to make sure it doesn’t burn.
  9. Serve and enjoy!

NOTES

You can add a multitude of veggies to this dish. The leek and fennel are really essential, but you could do it with sautéed mushrooms, broccoli, sautéed greens… etc.

This is delicious with roasted potatoes, roasted sweet potatoes… etc.

If you prepare this in a cast iron skillet, you can bake it right in the skillet rather than transferring it to a casserole dish.

*If you are not vegan, you could use 1/4 cup parmesan cheese instead of nutritional yeast.

Adapted from Every Last Bite, with gratitude.