Gratin ușor de legume (Ia-ți cele 5 porții de legume pe zi!)

Aceasta Gratin ușor de legume is a delicious plant-based dinner recipe, loaded with 5 veggies, full of taste, and super creamy.

Cuprins

+ Vezi mai multe- Vezi mai puțin

I love to make large dishes for dinner, like my Caserolă vegană de cartofi dulci, Spaghete vegane cu dovleac Alfredo, Quinoa la cuptor cu legume, because they are not only delicious, but they are perfect to meal-prep many days of lunches or dinners.

Today, I wanted to make a similar casserole dish, but I wanted it loaded with many different kinds of veggies and full of a creamy sauce.

Gratin ușor de legume

This Easy Vegetable Gratin is a delicious plant-based dinner recipe, loaded with 5 veggies, full of taste, and super creamy.

5 de la 2 voturi

Recenzie Economisește Salvat!

Ponderea pe Facebook Pin Salvați în e-mail

Timp de pregatire: 50 minute min

Timp de gătit: 40 minute min

Timpul total: 1 oră hr 30 minute min

Curs: Cina, garnitură

Bucătăria: american

porţii: 6 portii

calorii: 335.4 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 4 cupe Floretele de conopidă - about half a large head of cauliflower
• ▢ 1 mare Cartof dulce - în cuburi
• ▢ 6 mini Morcovi - peeled, halved lengthwise
• ▢ 3 mic Cartofi - unpeeled, cut into quarters
• ▢ 1 Ceapa rosie - feliat
• ▢ 1 Cap de usturoi - top sliced off
• ▢ 2 linguri Ulei de avocado
• ▢ ½ linguriță Praf de usturoi
• ▢ ½ linguriță Sare
• ▢ ½ linguriță boia de ardei
• ▢ 1 linguriță Oregano

For the Bechamel sauce

• ▢ ⅓ ceaşcă Făină - (nota 1)
• ▢ 3 linguri Unt fără lactate (nesărat)
• ▢ 2 ⅓ cupe Lapte cald de migdale - (nota 2)
• ▢ ⅛ linguriță Nucşoară
• ▢ 1 linguriță Sare

To top up the dish

• ▢ ¾ ceaşcă Dairy-Free Grated Cheese - (nota 3)
• ▢ ½ ceaşcă Panko Crumb - (nota 4)

Instrucțiuni

• Preîncălziți cuptorul la 430 ° F (220 ° C).
• Prepare your vegetable: cut cauliflower into florets, peel and slice the mini carrots in half lengthwise, cut the potatoes into quarters, peel and dice the sweet potatoes, slice the red onion, and cut off the top of the garlic head.
• Lay the vegetables randomly on the baking dish, except for the garlic. Make sure the veggies don't overlap too much – that's why I use an extra-large baking dish – they roast better this way.
• Sprinkle spices on top of the veggies: salt, garlic powder, paprika, and oregano.
• Drizzle avocado oil on top of the veggie and use your hands to massage the veggies and coat them evenly with the oil and spices.
• Place the garlic head somewhere on top of the veggies, in the middle of the dish, and drizzle a tablespoon of oil inside.
• Bake the veggies for 25-30 minutes at 430 °F (220 °C) until they are roasted and the garlic is soft.

Make the Bechamel

• Meanwhile, prepare the bechamel sauce. Pour the almond milk into a glass microwave-safe jug and microwave it for 1-2 minutes or until warm. Set aside.
• In a non-stick saucepan over medium heat, melt the vegan butter, then whisk in the flour until it forms a smooth paste.
• Gradually add the warm milk, whisking at the same time to dissolve the flour mixture into the warm milk.
• Bring the liquid to a light boil. You should see bubbles on the sides of the pan. Keep whisking gently to avoid the mixture from sticking to the bottom of the pan.
• When bubbles form, the bechamel should be thick and ready. Stop the heat and stir in salt and nutmeg. Set aside.

Assemble the vegetable gratin

• Remove the roasted vegetables from the oven, reduce to 350 °F (180 °C), and take the garlic head out of the dish. Let the garlic cool down for 10 minutes until you can handle it, then squeeze out the soft roasted garlic into the bechamel and discard it.
• Blend the bechamel with an immersion blender a few times to break the roasted garlic nicely into the sauce.
• Pour the bechamel over the roasted vegetable, sprinkle panko crumb and dairy-free cheese on top, and return to the oven until the sauce bubbles, the cheese has melted and the crumb is nicely golden.

notițe

Notă 1: All-purpose gluten-free flour also works.

Notă 2: Any non-dairy milk works, but I found soy milk or oat milk a bit sweet to make this sauce.

Notă 3: Any hard, grated, dairy-free cheese works like cheddar or mozzarella-style cheese. 

Notă 4: Use gluten-free panko crumbs if needed.

Stocare: You can store leftovers in the fridge in an airtight container for up to 3 days or freeze them in a sealed container for up to 1 month. Thaw in the fridge the day before, then rewarm in the microwave.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

Ponderea pe Facebook Rețetă Pin

Nutriţie

servire: 1servire | calorii: 335.4kcal | Carbohidrați: 44.4g | Proteină: 6.7g | Gras: 15.2g | Grăsime saturată: 2.8g | Grăsimi polinesaturate: 3.1g | Grasime monosaturata: 6.7g | Grasimi nesaturate: 1g | Sodiu: 988.2mg | Potasiu: 804.4mg | Fibră: 6.6g | Zahăr: 5.6g | Vitamina A: 8227.1IU | Vitamina B12: 0.02pg | Vitamina C: 52.2mg | Calciu: 189.5mg | fier: 2mg | Magneziu: 50.9mg | Fosfor: 127.1mg | Zinc: 0.8mg

Ingrediente și înlocuiri

You need 5 veggies and a few ingredients for the bechamel to make this delicious dish. If you want even more veggies, you can swap the classic bechamel for my Conopidă Bechamel.

• Floretele de conopidă – Cauliflower provides texture and flavors. You can swap with broccoli if preferred but it won’t be as creamy and melt-in-your-mouth.
• Cartof dulce – They add sweetness and color to the dish. Use butternut squash as an alternative.
• Mini Carrots – Peel and halve lengthwise to roast evenly. Baby carrots or chopped large carrots also work.
• Cartofi – Keep the potatoes unpeeled for a rustic feel. Yukon Gold or red potatoes are ideal for this recipe.
• Ceapa rosie – Red onions add a mild sweetness. Swap with yellow onion for a more subtle taste or shallots for a fancy version.
• Cap de usturoi – Roasted garlic brings depth and richness to the béchamel sauce. I use a whole garlic.
• Garlic Powder, Paprika, Oregano, Salt – These enhance the roasted vegetables with earthy, savory notes. Adjust seasonings to taste. You can try thyme or rosemary for a different twist.
• Făină – All-purpose or gluten-free flour both work.
• Unt Vegan – Plant-based butter adds thickness to the sauce. You can also use margarine.
• Lapte de migdale – This is used to make the bechamel. Avoid sweetened non-dairy milks for a balanced flavor.
• Nucşoară – A hint of spice that is essential for the classic béchamel taste. If you don’t have any, skip it, don’t swap it.
• Brânză fără lactate – Mozzarella or cheddar-style vegan cheese melts well and adds creaminess.
• Firimit Panko – These add some crunch to the topping. Use gluten-free panko if needed.

How to Make Easy Vegetable Gratin

This grating takes a wee while to bake, but there’s not much prep to get it going. Here are pictures of the key steps.

Slice all the veggies and place them in a large baking dish.

Spread the spices and drizzle some olive oil on the vegetables.

Bake the pan for 25-30 minutes at 430 °F (220 °C).

Meanwhile, [prepare the bechamel by melting vegan butter in a saucepan.

Gradually incorporate the flour before stirring the milk in the mixture.

Pour the bechamel over the roasted vegetables.

Stir the veggies until they are all coated in the bechamel sauce.

Add grated cheese and panko crumbs and bake again at  350 °F (180 °C) until the cheese has melted.

Sugestii de difuzare

• Împerecheați-l: Serve with a crisp green salad or a loaf of crusty bread to complement the creamy gratin.
• Excelent pentru adunări: This dish works as both a main course or a side, making it ideal for holiday meals or dinners.
• Fă-o înainte: Roast the vegetables and prepare the béchamel in advance. Assemble and bake when ready to serve it.
• Adaosuri de aromă: Add some sautéed mushrooms or roasted Brussels sprouts for a different flavor.

Sfaturile lui Carine

Here are a few more tips to make this recipe perfect every single time.

1. Avoid Overcrowding the Baking Dish – Arrange the vegetables in a single layer for even roasting, if possible. This helps them develop a golden, caramelized finish.
2. Use a Large Baking Dish – An extra-large baking dish ensures better roasting and prevents the veggies from steaming.
3. Roast the Garlic Perfectly – Slice off the top of the garlic head and drizzle with oil to keep it moist. Roasted garlic will become soft and sweet—perfect for blending into the béchamel sauce.
4. Make a Smooth Béchamel – Warm the almond milk beforehand to avoid lumps, and whisk constantly while adding the milk to the flour mixture.
5. Blend the Sauce with Roasted Garlic – An immersion blender helps break the garlic into the sauce, ensuring its flavor is distributed evenly.
6. Golden, Crispy Topping – For extra crunch, lightly toast the panko crumbs before sprinkling them on the dish.
7. Bake Until Bubbly – Reduce the oven temperature after roasting the veggies. The gratin is done when the sauce bubbles, the cheese melts, and the topping turns golden brown.

More Veggie Dinner Recipes

Quinoa la cuptor cu legume

Caserolă vegană de cartofi dulci

Rolatini vegane de vinete

Vinete Miso