Happy Meatless Monday! I came across this delicious gratin recipe from The Minimalist Baker and had to try it! I didn’t have any yellow squash or asparagus, but I did have some potatoes lying around and used them instead! I imagine any veggie would work well, eggplant, any squash variety or root veggie for an added hearty crunch. Just make sure you slice whatever you are using very thin. The recipe is easy to follow and the vegan parmesan brings a creamy, nutty, satisfying flavor. I sprinkled it over every layer, because who doesn’t want a more cheesy flavor?! One more thing, I tossed my sliced veggies in olive oil, salt and garlic powder, I have a slight garlic obsession, not just for it’s flavor, but nutritionally benefits: garlic is known to help boost the immune system, its vitamin C contents help fight germs as well as helping to fight against cardiovascular disease. And with that, happy cooking! Feel free to follow the above link from The Minimalist Baker ‘s recipe or the one I tweaked below based on what I had:
1 medium onion, sliced thin
1 large zucchini, sliced into thin discs
5 small-medium potatoes, sliced into thin discs
2 Tablespoons of olive oil
Sprinkle of garlic powder
Salt to taste
Vegan Parmesan, as much as you like!
Pre heat the oven to 400 degrees Fahrenheit
Saute the onions and cook for about 7-10 minutes until translucent and soft, adding salt to taste along the way
While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic powder and salt, set aside
When the onions are cooked, transfer to a baking dish
Add a layer of zucchini, sprinkle the vegan parmesan
Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way
Bake for 35-40 minutes until the potatoes are crispy and brown.
The balance of the soft squash, crisp potatoes and creamy cheese topping that has now formed a crust is a yummy dish that can be a star as a main or a supporting side to accompany any meal. Enjoy!