Creamy Vegetable Gratin

Ingredients

• 1 head of broccoli, cut into florets
• 2 medium zucchini, cut into slices
• 2 medium carrots, cut into slices
• 2 tbsp olive oil
• 2 tbsp all-purpose flour (or gluten-free)
• 2 cups plant-based milk (almond, soy, or certified gluten-free oat)
• 1/4 cup nutritional yeast (optional, for cheesy taste)
• Salt and freshly ground black pepper to taste
• Grated nutmeg (a pinch)
• Gluten-free breadcrumbs (for the top, optional)

Preparation steps

1. Preheat the oven to 180°C (350°F).
2. Steam the broccoli, zucchini and carrots or blanch them in boiling salted water for 3-5 minutes, just enough to soften them slightly. Drain and set aside.
3. In a medium saucepan, heat the olive oil over medium heat. Add the flour and cook for 1 minute, stirring constantly to form a roux.
4. Gradually add the plant-based milk, whisking to avoid lumps. Bring to a boil, then reduce the heat and simmer until the sauce thickens. Add the nutritional yeast (if using), salt, pepper and nutmeg.
5. In a gratin dish, place the precooked vegetables. Pour the creamy sauce evenly over the vegetables.
6. If desired, sprinkle gluten-free breadcrumbs on top for a crunchy texture.
7. Bake for 20-25 minutes, or until the gratin is golden and bubbly. Leave to rest for a few minutes before serving.