Friday, July 29, 2016

Vegan Summer Gratin

We have an abundance of summer squash, poblano peppers, and new potatoes from our garden, so we made a Vegan Summer Gratin

1 large summer squash
1-2 poblano pepper
3-5 new potato
1 onion

2 cup vegetable broth

6 oz plain unsweetened almond yogurt
1 cup daiya cheddar

Buckwheat topping
1/2 cup crispie buckwheat ground
1 tsp parsley
1 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
2 TBS nutritional yeast
1 tsp salt
Mix together

Directions: use a mandolin to slice the squash, pepper, potatoes, and the onion.  We layered each topped with daiya cheese half of the yogurt, and sprinkled the buckwheat topping. We repeated this one more time. The third layer didn't have any yogurt. Pour over the gratin the 2 cups of vegetable broth. The majority of the buckwheat topping went on the top layer. Bake 350 for 35 minutes

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