Home » Vegan Side Dishes » Vegan Traditional Vegetables Au Gratin

Vegan Traditional Vegetables Au Gratin

Jump to Recipe

Print Recipe

Traditional vegetables au gratin is a delicious vegan dish that can be enjoyed as a side-dish or as a main. Perfect for a special Holiday meal such as Thanksgiving, Christmas, Boxing Day, New Years or an Easter-time dinner.

Vegetable au gratin is so easy and is a great way to use up any leftover cooked veggies, veggie bargain buys, or clean-out-the-fridge veggies.

Tasty, wholesome veggies covered in a savoury white sauce and topped with a crispy, nutty, cheesy flavoured topping. Guaranteed to be a family favourite.

Featured image for vegan vegetables au gratin, close up of scalloped bowl of au gratin with wooden handled fork, and tea towel with the word 'gather'.

Quick Origins of Vegetables Au Gratins

Au gratin originates from an old French cooking term that simply refers to the dish having a brown, crispy topping. Some claim the name refers to ‘food burnt on top’! The word gratin was first recorded in Britain in 1846 but the actual method was likely being practiced in kitchens for much longer.

The main ingredients can be a single ingredient or a mix of meat, fish, vegetables, potatoes, pasta, beans, lentils, rice or other grains, with some type of sauce bringing everything together.

Various toppings can be added including breadcrumbs, cheese, nuts, seeds, crackers, cereal, herbs, seasonings, etc and the gratin can be browned and crisped up by either baking, broiling or grilling (under the heat source).

Vegetable au gratin was a popular meal in Britain during the second world war as the dish was so economical and easy. As well as being adaptable as easily-sourced ingredients could be added.

vegetables au gratin baked in casserole dish, with serving bowls to side with cutlery, and place mat with word 'gather' and leaves.

Vegan Traditional Vegetables Au Gratin

Preparing vegan traditional vegetables au gratin is really easy. The dish starts with the veggies already cooked so is perfect for using up leftover veggies. I decided to use Brussel sprouts, broccoli and carrots as they were needing used up, so steamed those until soft. The cooked veggies are tipped into a casserole dish.

I also added some frozen peas, there was just a small amount left in the package so that was a good way to make use of them. The peas did not need cooked as the baking time in the oven was enough to cook those through. A can of drained haricot/navy beans were tipped over the veggies. The haricot beans are so tasty with the savoury white sauce.

Next the onion and garlic is sautéed with either the vegan margarine or half a cup of veggie stock for 8 minutes. The flour is mixed through the onions and cooked for a further minute, stirring constantly.

The plant milk is poured in a splash at a time and stirred well, until all the milk is incorporated. The sauce is simmered for 4 minutes and then the white miso paste, nutmeg, salt and pepper is whisked through. The sauce is simmered for a few more minutes before being poured over the veggies.

To prepare the crunchy topping the cornflakes, walnuts and nutritional yeast flakes are added to a mixing bowl, and using your hands scrunch up the cornflakes a little and snap the walnuts into smaller pieces. Everything is mixed together and sprinkled over the veggies and white sauce.

All that’s left to do is bake in the oven for 15-20 minutes until the gratin is nice and hot, and the topping is crispy and golden. Delicious.

How To Prepare Traditional Vegetables Au Gratin Side dish

Serve up the creamy, saucy beans, peas and veggies with a crispy, nutty, cheesy topping for a delicious side or main.

Recipe Notes And FAQS

How do I store leftover vegetables au gratin?


Leftovers can be stored in the fridge, within a covered container or with a covering over the gratin baking dish, for up to 3 days.

How do I reheat leftover vegetables au gratin?


Place a piece of kitchen foil over the gratin to cover and bake at the cooking temperature for 15-20 minutes or until piping hot throughout. Remove from the fridge about 30 minutes before reheating to remove the chill which will make reheating quicker.

Is vegetables au gratin suitable for batch cooking or meal prep?


Yes!

Gratin can be prepared a few days in advance and stored in the fridge before baking. If preferred the topping can be added just before cooking. The topping can also be prepared in advance and stored in an airtight container for a few days.

Preparing in advance is perfect for serving the gratin during the Holiday period as it will save valuable time.

Is vegan vegetables au gratin suitable for gluten-free diets?


With a few considerations, vegetable au gratin is perfect for gluten-free diets.

Choose a gluten-free cornflake cereal or similar cereal, gluten-free vegan stock, and a gluten-free plain flour blend.

Make sure any other ingredients are also gluten-free such as white miso paste and vegan margarine.

What veggies can I use for vegetables au gratin?


Anything at all.

Leftover cooked veggies are perfect, as are reduced-price bargain buy veggies, and any veggies that just need using up.

Around Christmas time, in the UK, supermarkets often have lots of seasonal veggies inexpensive for sale so these would be perfect.

Veggies such as (although some of these are technically a fruit):

* parsnip
* carrot
* Brussel sprouts
* onions, shallots
* celeriac
* cabbage and other greens
* peas and sweetcorn
* turnip/swede
* sweet potato
* butternut squash/pumpkin
* courgette
* tomatoes
* broccoli
* cauliflower
* mushrooms

Can I substitute any of the ingredients?


This recipe adds a can of haricot/navy beans but any type of bean can be added instead.

Also any fresh herbs you have available can be added.

Replace the walnuts for any type of nut you prefer, or a seed such as pumpkin or sunflower.

The cornflakes can be replaced with breadcrumbs or a similar crunchy cereal. Bran flakes or Weetabix would be tasty.

Not a fan of nutritional yeast flakes? Replace with some vegan shredded cheese or perhaps some garlic and/or onion powder, or paprika, for extra flavour.

Switch out the white miso paste for a tsp or two of English or Dijon mustard,

What can I serve with vegetables au gratin?

This gratin can be served as a main along with sides especially tasty for a special Holiday meal such as Thanksgiving, Christmas, Boxing day, New Year, Easter, etc.

Serve the vegetables au gratin with potatoes, veggies, gravy, cranberry sauce, apple sauce, stuffing, the works!

Or enjoy the vegetables au gratin as a side-dish along with:


* crusty bread
* cornbread
* quick dinner rolls
* American biscuits
* vegan garlic bread
* large crispy green salad
* raw veggie salad
* potato wedges/fries
* mashed potatoes
* polenta mash or polenta chips
* grits
* champ (a traditional mash of potato, cabbage and turnip)
* corn-on-the-cobs
* steamed green veggies
* roasted veggies
* fresh spinach
* vegan sausages
* veggie burger
* vegan meatloaf
* baked beans
* vegan coleslaw
* cranberry sauce
* apple sauce
* vegan gravy

veggies added to dark blue casserole dish along with haricot beans for the vegan vegetable au gratin.
Featured image for vegan vegetables au gratin, close up of scalloped bowl of au gratin with wooden handled fork, and tea towel with the word 'gather'.

Crispy Vegetables Au Gratin (Vegan)

Print Recipe
Delicious veggie packed recipe that can be enjoyed as a side-dish or as a main.
Perfect for a special Holiday meal such as Thanksgiving, Christmas, Boxing Day, New Years or an Easter-time dinner.
Course Dinner, Side Dish
Cuisine American, British
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 4 as a main or 6-8 for a side
Calories 558
Author Jacq

Equipment

  • Casserole dish/Lasagna dish ( around 30cm/12 inch x 20cm/9 inch)
  • Saucepan, for sauce
  • Mixing bowl, for topping

Ingredients

  • 1 kg mixed vegetables cooked, any combination or leftover veggies, perfect for cleaning out the fridge or freezer
  • 1 can haricot beans drained, 400g/15 oz can/ or 240g cooked beans

Sauce:

  • 2 tbsp vegan margarine or vegan butter/ or replace with ½ cup/125 ml veggie stock
  • 1 medium onion diced, 1 medium
  • 4 cloves garlic minced or fine diced
  • 3 tbsp plain flour or all-purpose/plain wholemeal/gluten-free plain flour
  • 600 ml plant milk
  • 200 ml veggie stock
  • 1 tsp vegetable stock powder or bouillon/paste/ ½ stock cube, optional
  • 1 tbsp white miso paste or tsp of English mustard
  • 1 pinch nutmeg or cayenne pepper

Topping:

  • 2 cup cornflakes give them a little bash to break up a little but not too much
  • 50 g walnuts rough chopped, replace with any nut
  • 4 tbsp nutritional yeast flakes or replace with vegan shredded cheese

Instructions

  • Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.
  • Add the cooked veggies to the casserole dish, along with the haricot beans.

Prepare the sauce:

  • Heat the vegan margarine or ½ cup of veggie stock in a saucepan and add the onion and garlic. Sauté for 8 minutes over a medium heat.
  • Add the flour and stir to a smooth paste for 1 minute.
  • Slowly pour in the plant milk, mixing well each time to avoid lumps. Next pour in the veggie stock and bring to a simmer.
  • Cook for 4 minutes simmering over a low heat, stirring frequently to avoid lumps and sticking to the pan.
  • Whisk through the white miso paste, nutmeg, and salt and pepper to taste.

Prepare the topping:

  • Tip the cornflakes, walnuts and nutritional yeast flakes into a mixing bowl.
  • Using your hands crush up the cornflakes a little, and snap the walnuts into smaller pieces. Mix everything well.

Assemble the gratin:

  • Pour the white sauce over the veggies in the casserole dish.
  • Sprinkle the topping over the sauce.

Bake:

  • Bake for 15-20 minutes, until the gratin is heated throughout and the topping is crispy and golden.

Notes

  • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
  • Leftovers can be stored in the fridge, within a covered container or with a covering over the gratin baking dish, for up to 3 days.
  • To reheat place a piece of kitchen foil over the gratin to cover and bake at the cooking temperature for 15-20 minutes or until piping hot throughout. Remove from the fridge about 30 minutes before reheating to remove the chill which will make reheating quicker.
  • For gluten-free diets choose a gluten-free cornflake cereal or similar cereal, gluten-free vegan stock, and a gluten-free plain flour blend. Make sure any other ingredients are also gluten-free such as white miso paste and vegan margarine.

Nutrition

Calories: 558kcal | Carbohydrates: 87g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 966mg | Potassium: 1076mg | Fiber: 18g | Sugar: 16g | Vitamin A: 13638IU | Vitamin C: 33mg | Calcium: 338mg | Iron: 10mg

More Veggie Packed Delicious Vegan Meals:

Veggie hotpot

Easy everyday vegetable curry

Red Thai sweet potato, broccoli and chickpea curry

Green bean casserole

Traditional Scottish hotchpotch soup

Roasted pumpkin, sweet potato and red pepper soup

Prepared one of our recipes?

We’d love to know how you got on. Pop a comment below. All feedback very much appreciated.

Sharing a photo on social media?

Tag us @traditionalplantbasedcooking #traditionalplantbasedcooking

Thanks so much x

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top