vegan gratin (by Nikki)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 143.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 62.1 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.2 g
- Protein: 4.5 g
View full nutritional breakdown of vegan gratin (by Nikki) calories by ingredient
Introduction
colorful vegetable gratin made with soymilk. Low fat.I like my dishes very low sodium, but others may want to add extra seasoning to the veggies or sauce.
sometimes turns out more like a casserole. either way it's healthy :) colorful vegetable gratin made with soymilk. Low fat.
I like my dishes very low sodium, but others may want to add extra seasoning to the veggies or sauce.
sometimes turns out more like a casserole. either way it's healthy :)
Number of Servings: 12
Ingredients
-
for sauce:
2 cups soymilk
3 Tbsp flour (for thickening)
1 Tbsp seasoning
Veggies:
3 large potatos
2~3 carrots
2 cups chopped squash
1 onion
3~5 cloves garlic
1/4-1/2 cup frozen green peas
1 cup~ mushrooms (adds nice txture)
small amount of olive oil
2 slices whole wheat toast for topping breadcrumbs
Directions
steam the potatos, carrots and squash.
heat small amount of olive oil in pan, add chopped garlic. in about 30 seconds add the onions. Add small amount of water if starts sticking. cook until a little underdone.
grease a 9x9 or slightly larger ceramic casserole dish with small amount of olive oil.
sift flour and seasoning into soymilk
layer all of the vegetables, pour the soymilk mixture over.
add breadcrumbs.
bake at 350 for anywhere from 10-40 min, depending on how raw you left the veggies. If cooking for the veggies, start out with a cover over the pan.
done once the dish is bubbling nicely, and slightly browned.
Number of Servings: 12
Recipe submitted by SparkPeople user ACREED4191.
heat small amount of olive oil in pan, add chopped garlic. in about 30 seconds add the onions. Add small amount of water if starts sticking. cook until a little underdone.
grease a 9x9 or slightly larger ceramic casserole dish with small amount of olive oil.
sift flour and seasoning into soymilk
layer all of the vegetables, pour the soymilk mixture over.
add breadcrumbs.
bake at 350 for anywhere from 10-40 min, depending on how raw you left the veggies. If cooking for the veggies, start out with a cover over the pan.
done once the dish is bubbling nicely, and slightly browned.
Number of Servings: 12
Recipe submitted by SparkPeople user ACREED4191.