Creamy baked goodness is what this Coco Vegetable Gratin offers – a unique twist on the traditional béchamel sauce. With natural, fresh ingredients, this dish is designed to provide your body with essential nutrients.
Cocochamel sauce is a wonderful substitute for a gratin sauce for vegans. The preparation process is similar to that of a white béchamel 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, they provide a significant source of Vitamins A, C, K, and various B vitamins, as well as Potassium, Magnesium, Iron, and Zinc. In addition, these vegetables are packed with antioxidants that help eliminate toxins, combat premature aging, and reduce inflammation. Cauliflower also provides choline, which is essential for a healthy nervous system.
Ingredients
- 2 medium carrots, cubed
- 1 zucchini, cubed
- 1/4 red bell pepper, diced
- 1/2 a head of cauliflower, cut into small florets
- 1 medium sweet potato, cubed
- 1 yam, skinned and cubed
- 1 fennel bulb stalk, sliced
- 2 large kale leaves
- 2 tablespoons of coconut oil
- a teaspoon of ghee (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 1 teaspoon cinnamon
- 1 teaspoon mustard seeds
Instructions
In a saucepan over medium heat, sauté all the spices for 30 seconds.
Add the cubed sweet potato and yam, and sauté until they are half-cooked, about 5-7 minutes.
Mix in the carrots with the sweet potato and cover for 5 minutes.
Add all the remaining vegetables and allow them to simmer for another 5 minutes.
Remove from heat and transfer to a baking pan or dish.
Drizzle with Cocochamel sauce and bake for 10 minutes at 300°F (150°C).
Once done, serve hot and enjoy!
Nutrition
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241.0 Calories
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41.2g Carbohydrates
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0.0mg Cholesterol
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7.8g Fat
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9.7g Fiber
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5.6g Protein
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6g Saturated fat
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102.0mg Sodium
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6.7g Sugar
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0.0g Trans fat
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