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. Although tasty for every day wholesome budget-friendly family meals.
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 (or mustard), 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.