What comes to mind when you hear the term “gratin”? What do you think of when you hear the word gratin? Yes, I agree. My stomach usually turns away from this dish, even though my taste buds love it.
But I have been trying to think of a simple way to veganize gratin while still keeping it flavorful, gluten-free, and natural. It was not an easy task, but I believe I have cracked the code.
If you’re dairy-free or vegan, you are missing out on GOLD. Since I was a child, parmesan has been my favorite. I would put it on my breakfast eggs, lunch soup, and dinner potatoes and salads. Do not even get me started about how much I use on my pizza. I love its slightly salty and dry goodness and use it on everything.
This 4-ingredient wonder bomb tastes and cooks like parmesan!
It won’t melt in hot sauces or other dishes, but it will toast and turn a beautiful color. The taste is perfect. Get some vegan pasta if you haven’t already.
If you haven’t heard, nutritional yeast is a Wonder Food. It is high in folic acids and contains 9 grams of proteins per 2 tablespoons. That’s more than a whole egg! It contains 3 grams per serving of fiber and boasts a full day’s worth (vitamin B-12, which is crucial for the production of red blood cells) of Vitamin B-12 in just one tablespoon. Come on, I mean. It tastes like cheese, right? What do you mean?
Even if you’re not vegan or dairy-free, you can still add a small amount of nutritional yeast to your diet.
After you’ve made your parm, it’s time to move on to your vegetables. I chose yellow and zucchini squash for the base and asparagus as an accent because they are so pretty (and inexpensive!) This time of year. You’re so beautiful, asparagus! I could paint you.
This is the other vegetable in the mix. I sauteed the onion to create a savory “crust,” or base, for the zucchini and asparagus to rest on. It’s a great alternative to the usual puff pastry, breadcrumbs, or pie crust that some vegetable tarts call for. This keeps things natural, light, and veggie-focused, which is what my body prefers.
After the onions have been sauteed, toss in some olive oil on your vegetables and arrange them in an attractive pattern. You don’t need to make it perfect. It shouldn’t even be ideal. Put them together in a way that will make you happy.
Ingredients
Vegan Parmesan cheese:
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 1/4 tsp. salt
- Garlic powder 1/4 tsp
For the Gratin :
- Two medium zucchini squashes (sliced thinly in rounds // I used one yellow and two zucchini)
- A small bundle of asparagus
- Half a medium yellow or white onion, cut into thin rings
- Use one pinch of each black pepper and sea salt
- 3/4-1 cup vegan Parmesan cheese
- 2 1/2 Tbsp olive oil
- Garlic powder 1/4 tsp
Instructions
- Prepare vegan parmesan by whirling together all ingredients in a food processor or blender until fine meal or powder forms. Do not overprocess, or the mixture will become clumpy. Set aside. The covered version will be kept in the refrigerator for about one month.
- Sauté onion in 1/2 tbsp of olive oil (as written in the original recipe // adjust batch size if changing batch size) on medium-low until soft, about 10 minutes. Season with sea salt and Pepper. Set aside.
- Preheat oven to 400 degrees F.
- Slice squash into thin slices about 1/8th inch thick (see picture). If you have a mandolin, use it. Otherwise, use a sharp knife.
- Take the top 2 to 3 inches of the asparagus. You’ll only be using the top 2-3 inches of asparagus. The rest can be used for another dish. Split the top half into two halves to better nestle it in the gratin (optional).
- Add the asparagus and squash into a large mixing bowl. Top with 2 Tbsp remaining olive oil, 3/4 teaspoon salt, a pinch of black Pepper, 1/4 teaspoon garlic powder (optional), and 2 Tbsp vegan parmesan (amounts are as written in original recipe // adjust for changes to batch size). Toss the ingredients to coat.
- Spread the onions evenly in the bottom of the pan. As you layer the squash (if you used two colors), alternate between green and yellow. You don’t need to make it perfect. Please start at the outer edge and work inwards, trying to keep them as straight as possible. As soon as the squash has been arranged, insert pieces of asparagus in layers using a circular motion.
- Add a layer of vegan parmesan (3/4 cups // original recipe as written // adjust the batch size if changing the size) on top and bake for 30 minutes at 400 degrees F. Broil the top for 1-2 minutes on high (optional but recommended). It can burn very quickly. Rest for a few moments before serving.
- If you are not vegan, this is a great side dish for brunch, a light lunch, or dinner. Just pair it with a protein like hummus, chickpea salad, scrambled eggs, or fried egg if you want to. The microwave or oven are both good for reheating.
