quick + easy side dish spring summer

Vegan Vegetable Gratin w/ Crunchy Carrot Crust

October 22, 2010

Green Vegetable Gratin w/ Crunchy Carrot Crust

Vegetable gratins always remind me of my Mum’s wonderful cooking growing up, we often had vegetables cooked with a lovely creamy white sauce and it was one of my favourite dishes. Simple to prepare but, full of flavour, gratins are a great way to dress up vegetables; especially good for those who might dig their heels in when it comes to eating a plate of veggies :)

The crunchy carrot and almond topping gives this simple vegan gratin wonderful added crunch and flavour that compliments the green vegetables perfectly. Use whatever greens you like for this vegetarian recipe and make sure you use lovely fresh multi-grain bread for the breadcrumbs.For this recipe I made a vegan white sauce but if you prefer use butter and dairy milk and add a little cheese to the topping if you desire but, as is, the recipe really is perfectly delicious and the white sauce creamy and full of flavour.

A scrumptious vegan meal full of vitamins, minerals and plenty of tasty flavour!! Enjoy this healthy vegetable dish as a great family meal served with salad, brown rice or bread; or serve as a great side when entertaining.

<Green Vegetable Gratin w/ Crunchy Carrot Crust

Vegan Vegetable Gratin w/ Crunchy Carrot Crust

Preparation time: 40mins // Serves 4-6

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  • 1 leek, cut into 5cm pieces
  • 250g (9 oz) broccoli, cut into small florets
  • 2 zucchini, cut into 5cm pieces
  • 2½ cups vegetable stock
  • 1/3 cup dry white wine
  • ½ cup rice milk (or other non-dairy milk of your choice)
  • 2 tbs rice bran oil or vegetable oil
  • ¼ cup plain flour

Carrot Almond Topping

  • 150g (5 oz) / 3 slices fresh multi-grain bread, finely diced
  • 2 carrots, grated (approx. 2 cups)
  • 50g (1½ oz) slivered almonds
  • ¼ cup parsley, roughly chopped
  • For a non-vegan version add ¼ cup of feta or tasty vegetarian cheese

To make the topping mix all ingredients together in a large bowl, toss well to combine and season with a little salt and pepper, set aside.

Preheat the oven to 180°C/356°F

Place the vegetables in a large pot with the stock and wine, bring to a gentle simmer and allow to cook for 3 minutes until just tender {ensure not to over cook them or they will loose flavour and texture}.

Using a slotted spoon remove the vegetables and arrange in an oven proof dish, reserving the liquid.

In a jug combine 1 cup of the reserved vegetable cooking liquid with the rice milk.

Heat the oil in a saucepan over a medium heat, add the flour and cook over a gentle heat for 3-4 minutes without browning. Gradually add the stock and milk mixture, whisking over a gentle heat for 4-5 minutes to form a smooth creamy sauce.

Pour the white sauce over the prepared green vegetables, top with the prepared topping and drizzle over a little olive oil.

Place in the oven and cook for 20-25 minutes until golden {I finished the gratin off under the grill for 1-2 minutes to really crisp up the topping}.

Enjoy as a healthy and light meal with salad, brown rice or crusty bread. Or serve as a great vegetable side dish.

Green Vegetable Gratin w/ Crunchy Carrot Crust

This recipe was adapted from Flora Airey’s Leek and Caraway Gratin with Carrot Crust found in the Fast and Healthy cookbook.

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  • delicieux October 22, 2010 at 6:15 pm

    Mmm this looks fantastic. I love the carrot and almond crust as the crunch that almonds would give it would be fantastic. Another great recipe of yours bookmarked!

  • Nic's Notebook October 22, 2010 at 9:19 pm

    Oh yes, will def like this – I’m a veggie but really struggle with nice meals.

  • Xiaolu @ 6 Bittersweets October 23, 2010 at 6:16 am

    Mmm gratin is a great idea to make vegetables heartier so my boyfriend will enjoy them as much as I do. I never have white wine on hand, but looks like it’s time to correct that.

  • Joanne October 23, 2010 at 3:26 pm

    I found you and your blog via tastespotting and would it be weird to say that I’ve fallen slightly in love All of your food looks amazing and I can’t wait to explore it further.

  • Sally - My Custard Pie October 25, 2010 at 4:13 am

    I have all these ingredients in my veg box – perfect.

  • Trudy (veggie num num) October 26, 2010 at 2:13 pm

    Hi delicieux, glad you like it, the almonds give a wonderful crunch as you say :)

    Nicola, I’m sure you’ll like it too, it’s easy and quick to prepare but super tasty, enjoy!

    Hi Xialou, hope both you and your boyfriend enjoy the veggies in this dish, covered in creamy white sauce and a tasty crunchy topping, how could he not like them :)

    Joanne, thanks so much for such a lovely comment!! Hope you enjoy discovering all Veggie num num’s recipes and I’ll be heading over to check your blog out too :)

    Yay Sally! I love it when that happens :)

  • Jules October 26, 2010 at 11:13 pm

    This looks absolutely divine! A perfect winter warmer. I really like the idea of the carrot and almond topping – very healthy! Yum yum yum.

  • Hillary October 27, 2010 at 5:46 pm

    This dish was WONDERFUL! Not only did it taste excellent, it was hearty and satisfied my family’s varying restrictions – no meat, no dairy, and I made it gluten free by substituting the flour and bread. I used summer squash because I had it on hand, and thought it added great color (also sprinkled with scallions after baking). I enjoyed this more than traditional gratins. Perfect for crisp fall vegetables, but this has the flexibility to take liberties. THANK YOU! Loved it!

  • theaxx November 4, 2010 at 11:40 am

    Yum yum yum! A Carrot crust?! I’d never thought about thta before. Ingenious! Can’t wait to try this, thanks!



  • Trudy (veggie num num) November 5, 2010 at 9:48 am

    Hi Jules, the carrot and almond make a real delicious topping, a nice change from the typical breadcrumbs, thanks for dropping in here at Veggie num num.

    My pleasure Hillary! I love how you adapted the recipe, it certainly allows for plenty of delicious variations, thank you for the wonderful kind feedback :)

    Hi Thea, the carrot crust really sets this dish apart from your typical gratin and is super delicious with the crispy toasted almonds, enjoy!

  • theaxx November 9, 2010 at 12:53 pm

    we made this last night for dinner and it was honestly CRAZY DELICIOUS!!!!!!!!! you’re a genious!


  • Trudy (veggie num num) November 10, 2010 at 8:41 am

    he-he thea!! Thank you!! Awesome to hear you loved it!!

  • Julia December 9, 2010 at 4:04 am

    I made this last night – sooo delicious, thanks for the recipe! I altered it a bit: I used cream cheese and milk for the sauce and added curcuma and black sesame seeds to the topping :)

  • Kady April 3, 2011 at 4:15 pm

    I love this meal, it’s great to see some inexpensive meals that students can make :)
    Thank you

  • Trudy ~ Veggie num num April 8, 2011 at 11:33 am

    Yum Julia that sounds like a nice version of this recipe, so glad you liked it, thanks for dropping in :)

    My pleasure Kady!! Super happy you enjoy this recipe and thank you for the great feedback :)

  • Kristine September 26, 2011 at 8:44 pm

    Yummy – fast, simple, healthy, tasty and my 2 year old loved it!

  • Toni Kulma October 21, 2011 at 11:44 am

    I don’t understand the 2 T oil or rice bran in the ingredients. Can you use rice bran instead of oil?

  • Trudy ~ Veggie num num October 22, 2011 at 7:24 am

    Lovely to hear Kristine!! Thanks for the great feedback :)

    Hi Toni – i have amended the recipe so it reads rice bran oil to avoid further confusion for other readers too, thank you! Rice bran oil (or rice bran extract) is an oil extracted from rice, It has a mild flavour and is a good multi-purpose oil that should be avaliable in any good supermarket. Of course simply substitute in vegetable oil instead if you like.

  • Tamara February 22, 2012 at 4:25 pm

    I made this for dinner last night and it was so yummy! It was the first time I had made a vegan white sauce, and was very happy with how it turned out. Hubby even went back for seconds! I used a bunch of asparagus instead of the leek which worked well. Thanks for aother great receipe Trudy : )