Vegan Zucchini Gratin

This recipe debuts my homemade vegan Cheese Sauce! I’ve made Vegan Nacho Cheese  and Mac-n-Cheese, but a sauce, nice and creamy and Cheesy? Nope not until now! I have been having some serious cravings lately, one which has been Cheese Fries, and every time I drive by a Royal Farms I have to tell my self to just keep going, that I don’t need potato wedges, cheese sauce and Krispy Creme Donuts (but I do!). So in attempt to give myself something crispy and cheesy, but go a homemade route that’s a little lighter and healthier I have made this Zucchini Gratin.

What You’ll Need:

4 Summer Squashes, Yellow and Green

4 Tbsp Canola Oil

8 Tbsp Nutritional Yeast

1 Cup Unflavored Soy Milk

4 Tbsp Earth Balance Butter

3 Garlic Cloves

3 Tbsp Chili Powder

1/2 Cup Garbanzo Flour

Salt & Pepper

Cashews

Lets Get Cooking:

Start by preheating the oven to 350 degrees. As the oven preheats lets first wash off our squash. Once the squash is clean we’ll use a peeler to remove the skin first, this can be discarded and put into the trash. Than continue to use the peeler on each squash making thin strips of zucchini until getting towards the core. Once at the core we will discard that part of the squash as well. Once all 4 squashes have been turned into thin strips take out your baking pan of choice. I used a small glass pan that in the past I have used to make loaves of bread. Line the inside of the pan lightly with Canola Oil and than begin to layer the thin strips of squash side by side until you reach the other side of the pan. Once you finish first layer, repeat for a second layer. Once finished add more Canola Oil over all of the squash and than put pan into the Oven. As the Zucchini begins to cook, lets turn a burner on the stove top on to Medium heat. First we will add the Soy Milk, let heat up and than add in the Flour, Nutritional Yeast, Butter, Garlic, Salt, Pepper and Chili Powder. This will make a very dense cheese sauce (yay!). Depending on how long this takes, just turn the burner off and place the sauce aside. You want the squash to cook for about 30 minutes first, and than add this sauce on top, put pan back into the oven and cook for at least another 30 minutes.

You’ll want to cook until cheese gets slightly brown with a little crisp. Once finished feel free to put some crushed up cashews on top of the dish to add some extra texture. Now let cool and than dig in!

 

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