Creamy baked goodness is what this Coco Vegetable Gratin offers a different taste and yet keeping the similarity of béchamel sauce. With natural fresh ingredients, this is a traditional meal veganiced to provide your body with essential nutrients.
Cocochamel sauce is a wonderful substitude for gratin for vegans. The preparation process is similar to white bechamel sauce.
follow the recipes below and click the link to prepare the sauce for gratin.
Coco Vegetable Gratin
Nutritional Benefits: All the vegetables in this dish are rich in fiber, vitamins, and minerals. Combined, all the vegetables are a rich source of Vitamin A, C, K, and different kinds of B vitamins, Potassium, Magnesium, Iron, and Zinc. They're also rich in antioxidants which are important in eliminating toxins in the body, reversing the premature aging and inflammation side effects of free radicals. Cauliflower specifically also contains choline which is important for boosting a healthy nervous system.
- 2 medium carrots, cubed
- 1 zucchini, cubed
- 1/4 red bell pepper, diced
- 1/2 a head of cauliflower cut into small flowerets
- 1 medium sweet potato, cubed
- 1 yam, skinned and cubed
- 1 fennel bulb stalk, sliced
- 2 large kale leaves
- 2 tbsp of Coconut oil, a teaspoon of Ghee (optional)
- 1 tsp turmeric powder
- 1 tsp caraway seeds
- 1 tsp cumin seeds
- 1 tsp of cinnamon
- 1 tsp of mustard seeds
In a saucepan over medium heat, sauté all the spices for 30 seconds.
Add the cubed potatoes and yams, and sauté until half-cooked, about 5-7 minutes.
Mix in the carrots with the potato and cover for 5 minutes.
Add all the other vegetables and allow to simmer for another 5 minutes. Remove from heat and place on baking pan or dish.
Add Cocochamel sauce on top and bake for 10 min at 300 ºF / 150 ºC.
Once done, serve hot and enjoy!
6g Saturated fat