#plantbasedgratin

This vegan pasta gratin is a hearty and tasty dish that's great for any event. Without any dairy, the creamy cauliflower chickpea sauce gives the dish richness and depth of flavor. This makes it a healthier alternative to traditional gratin recipes.

Ingredients: 250g pasta of choice. 1 small head cauliflower, chopped. 1 can 400g chickpeas, drained and rinsed. 2 cloves garlic, minced. 1 onion, chopped. 2 tbsp nutritional yeast. 1 cup unsweetened almond milk. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup breadcrumbs optional. Fresh parsley for garnish optional.

Instructions: Start by heating the oven up to 400F 200C. Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pot over medium-low heat. When you add the chopped onion and minced garlic, saut until the onion softens. Chickpeas and cauliflower florets should be added to the pan. After 5 minutes, the cauliflower should start to get soft. Nut milk and nutritional yeast should be added. Add pepper and salt. Give it a good stir, and then let it cook for another 5 to 7 minutes, until the cauliflower is soft. Using an immersion blender or a blender, blend the cauliflower and chickpea mixture until it is smooth. Put the cooked pasta and cauliflower chickpea sauce in a large baking dish. Make sure the pasta is covered evenly by mixing it well. If you're using breadcrumbs, spread them out evenly on top. Put it in an oven that is already hot and bake it for 20 to 25 minutes, until the top is golden and bubbly. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This dish is a delicious vegan take on the traditional zucchini gratin. It has thinly sliced zucchini baked in a creamy, flavorful almond milk sauce and topped with crunchy breadcrumbs. It's a great way to use up all the zucchini you have this summer and makes a great side dish for any event.

Ingredients: 3 medium zucchinis, thinly sliced. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 tablespoons cornstarch. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 cup breadcrumbs. 2 tablespoons olive oil. Fresh parsley for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a mixing bowl, whisk together almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, salt, and pepper. Layer half of the sliced zucchinis in a baking dish. Pour half of the almond milk mixture over the zucchinis. Repeat with the remaining zucchinis and almond milk mixture. In a small bowl, combine breadcrumbs and olive oil. Sprinkle this mixture evenly over the zucchini. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the zucchini is tender. Garnish with fresh parsley, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes