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Autumn vegetable gratin

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people
500 g pumpkin
500 g of mixed vegetables leaf (cabbage, escarole, endive, radicchio chicory, spinach, kale, etc.)
1 clove of garlic or 1 shallot
extra virgin olive oil
aromatic salt
100 ml vegetable cream or coconut cream
1 tablespoon nutritional yeast flakes
1 tablespoon soy sauce (shoyu)

Instructions

A tasty dish and warming mat, ideal for cold weather, very rich in vitamins, minerals and antioxidants.

Peel all the vegetables.
Cut the pumpkin into chunks and cook by steaming.
Cut the other vegetables and put them in a pan with a little olive oil and chopped garlic.
Season with salt, add a few tablespoons of water and cover.
Simmer about 10 minutes, stirring occasionally, making sure vegetables don't stick to the bottom of the pan.
Meanwhile, prepare the sauce by mixing vegetable cream into a small bowl cover with nutritional yeast flakes and soy sauce: mix all ingredients well until you get a smooth consistency.
Grease an ovenproof dish and pour in all the vegetables as soon as they are ready.
Mix gently and cover with the sauce of coverage that you have prepared.
Bake for 20-25 minutes in preheated oven at 190° C and serve steaming!


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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