I don’t exactly know what the word gratin means, especially vegan gratin (doesn’t it usually involve lots of cheese?), but what I do know is that I adapted this recipe that calls itself a gratin from One Green Planet and that it was delicious. You could think of it as a casserole, or just a delicious pile of creamy and flavorful veggies if you like. Don’t be fooled by the fancy word, this is really easy (although it takes about an hour), and just requires blending a bunch of stuff, pouring it over veggies, and baking it.
The flavorings in this dish struck me as an unusual combination, but they were delicious together. There’s coconut milk, fresh ginger, and curry powder which makes it warm and flavorful, but there’s also butternut squash, garlic and onion powder, lemon juice, cashews and nutritional yeast which give it a little bit of a savory, creamy, and cheesy taste. Odd or not, I loved it!
For my thoughts about weighing mixed category dishes like this, check out this post: Weighing Soups & Mixed Category Dishes. In this dish, I weigh the veggies raw and add a few ounces to account for the cooking factor. The butternut squash is weighed cooked. Everything else is easy to measure.
Creamy Cauliflower & Butternut Squash Gratin
Each Serving Contains:
- 10 oz Veggies (easily adjustable to your food plan)
- 1 Protein Serving
- 1 Fat Serving
- Weigh 3 veggie servings of the following (raw):
- Cauliflower, cut into florets (about 1 head of cauliflower)
- 1 cup corn, fresh or frozen
- 1 jalapeño, chopped fine (optional, for heat)
- 1 recipe of the creamy butternut sauce, below
- 9 oz chickpeas, (1 can, drained and rinsed) (1.5 protein servings)
- 1 recipe of the creamy butternut sauce, below (2.5 protein servings)
- 1 recipe of the creamy butternut sauce, below (4 fat servings)
Creamy Butternut Sauce (Contains 1 veggie serving, 4 fat servings and 2.5 protein servings)
- 10 oz cooked butternut squash (1 veggie serving, adjust up or down as needed, this sauce is forgiving)
- 1 oz (about 1/4 cup) raw cashews (1/2 protein serving)
- 16 oz (2 cups) almond milk (2 protein servings)
- 2 oz (1/4 cup) coconut cream, I used the solid part at the top of a can of regular coconut milk (2 fat servings)
- 2 tablespoons olive oil (2 fat servings)
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 2 teaspoons sweet curry powder
- 2 teaspoons grated fresh ginger
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon powdered cayenne pepper
- Salt and black pepper, to taste
- 2 tablespoons sun-dried tomatoes, sliced thin (optional garnish)
- Grain Additions: Add 16 oz of diced potatoes into the gratin, serve over roasted potatoes, or serve over 4 oz of cooked grain such as quinoa or rice.
- Protein Additions: Add more cashews to the sauce or more chickpeas to the gratin.
- Fat Additions: Increase coconut milk, cashews, or oil.
- Roast the squash, if not using canned or pre-cooked squash.
- Preheat the oven to 400 degrees, slice in half lengthwise, and scoop out the seeds. Lightly oil, salt, and pepper the squash, and place flat side down on a baking sheet lined with parchment paper. Roast for about 30 minutes, stabbing with a fork occasionally.
- Meanwhile, put all the sauce ingredients in a blender and chop and weigh the veggies and chickpeas.
- Place the vegetables and chickpeas in a large cast iron pan, or casserole dish and set aside.
- When the butternut squash is ready and cooled a little, put the blender on the scale, zero the scale, and add 1 veggie servings worth of cooked butternut squash.
- Blend the sauce until smooth.
- Pour the sauce over the veggies, stir to combine, and bake in the oven for about 30 minutes, covered with a lid.
Recipe Source: Katie’s Bright Kitchen, adapted from One Green Planet