A Vegan Thanksgiving: Cauliflower and Fennel Gratin

This can be probably the most scrumptious factor I’ve ever made. I do know I am very enthusiastic concerning the meals I make for this weblog, however this gratin was significantly transcendent. Creamy on the within, crunchy on the surface, gloriously caramelized onions and fennel, a Thanksgiving dream come true.

I have been batting across the concept of a vegan béchamel for a vegan lasagna for some time now, however I have never truly tried making it but. This recipe gave me an excuse to attempt it out. I used a standard béchamel recipe (from the Pleasure of Cooking), however white sauces usually depend on the ultimate addition of a cheese for physique and well-rounded taste. Clearly cheese is out, however cashew cream provides a comparable richness. This cream sauce turned out so properly that I can’t wait to use it to different vegan variations, like a spinach and mushroom lasagna, and even a vegan macaroni and cheese.

Though a gratin shouldn’t be a standard Thanksgiving dish, it incorporates pleasant fall flavors like cauliflower, onions, and fennel. It additionally offers an expensive factor to the standard simplicity of greens, legumes, and entire grains. I can not say sufficient good issues about this dish. It is vast open to adaptation. I am planning to make it with cauliflower and broccoli for the large day. It will even be good for potatoes and different root greens, in a extra conventional gratin. You would additionally incorporate pasta with the greens for a type of casserole. In any case, it is a cozy, satisfying dish for fall and winter, so make it quickly!

three tablespoons olive oil
1 onion sliced
1 bulb fennel quartered, cored, and sliced
1 head cauliflower minimize into florets
1/three loaf bread processed into crumbs
1/2 cup almonds processed into crumbs
half cup cashews
1 clove garlic
1/three cup scorching water
2 tablespoons non-dairy butter
2 tablespoons flour
1 1/four cups non-dairy milk
1/four teaspoon cayenne pepper
Salt and pepper

Warmth oven to 400º. Place onions and fennel in an oven proof pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 20 to 30 minutes or till tender. Take away from oven and put aside.

Convey a pot of water to a boil. Prepare dinner the cauliflower florets till tender, about 5 minutes. Drain and put aside.

Place bread crumbs and almond items on a sheet pan in a single layer. Bake till dry and crispy, about 5 minutes. Take away and put aside.

Course of the cashews and garlic clove in a meals processor. Add the remaining two tablespoons olive oil and course of till it types a paste. Add the recent water whereas the processor is on, till the combination is thick and creamy.

Add the milk to a small sauce pan, and convey to a simmer. Take away from warmth. In one other sauce pan, soften the butter. Whisk the flour into the butter to make a roux. Slowly add the milk to the flour combination, whisking continuously. Prepare dinner till the sauce begins to thicken, four to five minutes. Stir the cashew purée into the béchamel. Add the cayenne pepper. Style for salt and pepper.

Warmth the oven to 350º. Stir the cauliflower, fennel, and onion into the béchamel. Spoon right into a 9″ x 9″ baking dish. Prime evenly with the bread crumb and almond combination. Bake for 30 minutes, or till the middle of the gratin is 160º on an instant-read thermometer.

Serve instantly!


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