Our recipe for the delicious, vegan recipe for potato gratin with vegetables is an absolute comfort food. Feel free to try it out.
When this casserole bakes in the oven, the whole apartment smells! And the delicious potato gratin that we are introducing to you today is completely vegan.
The combination of wafer-thin potato slices, mild zucchini and slightly tart aubergine simply impresses everyone at the table - whether they are die-hard vegans or skeptical meat eaters. And the sauce is also impressive. Of course, you can also simply make these from vegan cream or cooking cream. But I love sauces made with cashews. The seeds give them a buttery, nutty taste.
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Why am I still such a big fan of this vegan potato gratin? The preparations are really limited in terms of time. They only last 20 minutes. The oven then takes care of the rest.
But not vegan? These foods contain animal ingredients!
Recipe for a vegan potato gratin with vegetables
By the way, this sauce owes its flavor to the dream pair of yeast flakes and nutmeg. Contrary to what many might think, yeast flakes are primarily a spice. They give dishes a delicate cheese aroma.
That's exactly why you can basically do without vegan sprinkled cheese, because it doesn't need it in terms of taste. But if you like gratinated food, you can of course still sprinkle it over the vegan potato gratin.
Nutmeg, on the other hand, is used anyway when it comes to tuber dishes. I don't have to say anything else. So let's get cooking right now - you won't regret it.
You need these ingredients for 4 people:
For the casserole:
- 750g potatoes
- 1 Zucchini
- 1 Aubergine
- 100 g vegan sprinkled cheese (optional)
For the sauce:
- 140 g Cashewkerne
- 1 onion
- 2 cloves of garlic
- Olive oil (for frying)
- 240 ml vegetable broth
- 240 ml plant-based milk
- 50 g Hefeflocken
- 1 tsp nutmeg (ground)
- Salt and pepper
And this is how it is prepared:
1. The first step is to preheat the oven(180 degrees circulating air). Also provide hot water and soak the cashews in it for about 20 minutes. Then drain.
2. Peel potatoes. Wash zucchini and eggplant. Cut or grate the potatoes into very thin slices and cut the other two ingredients into slightly thicker slices.
3. Now prepare the sauce by first peeling off the onion and garlic and chopping them finely. Heat oil in a pan and sauté the onion cubes. Roast the garlic briefly, then remove the pan from the heat.
4. Puree cashews, broth, plant milk and yeast flakes until a fine sauce is formed. Bring this to the boil, stir in the onion and garlic cubes and season with nutmeg, salt and pepper.
5. A baking dish(order directly from Amazon here*)grease. Lay out a layer of potatoes, zucchini and eggplant and repeat until the vegetable slices are used up. Then pour the sauce over it and the gratin45 minutesput in the oven. After 30 minutes, sprinkle the vegan cheese on top if you want to use some.
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We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
