Vegetarian

vegan gratin (by Nikki) is for Side Dish.

vegan gratin (by Nikki) takes 60 minutes to prepare.

vegan gratin (by Nikki) takes 20 minutes to cook.

vegan gratin (by Nikki) makes 12 servings.

The ingredients for vegan gratin (by Nikki) are:

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

Here is how you make vegan gratin (by Nikki):

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 soymilklayer 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: 12Recipe submitted by SparkPeople user ACREED4191.

The nutritional information for vegan gratin (by Nikki) is:

• 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

vegan gratin (by Nikki) is French cuisine.

The dietary needs meet for vegan gratin (by Nikki) is Vegan