Veg au gratin

Autumn gratin: aubergine, mushroom, courgette, tomato and sweet potato with a fresh crumbly crumb #vegan #gratinI’m gonna start with saying the photo does not do this dish justice. Now that the days are getting shorter, by the time you get home from work, unfortunately its that time of day which is a photographer’s nightmare: Fake Kitchen light had to be used! :O And everyone knows that fake light (or dare i say.. FLASH) doesn’t produce great looking photos. Yet this dish, is seriously tasty, warming and filling. If you’re low on time, this dish can be done in under 45 minutes if you buy pre-made tomato and herb sauce. Just make sure you buy a good quality, low sugar/sodium sauce. Otherwise, a recipe for the sauce has been provided here.

I was going to name this dish  Autumn au Gratin, but then i realized that i eat this year round (except in July & August – i do not eat this in August). I love making it in individual dishes cos it just seems more homely and comforting that way. You could however easily make it in one big pyrex, and make it a nice one-dish meat-free meal for the family. Since its quite a filling dish, i usually just serve with a warm spinach and pea salad. And of course, fresh brown bread – u know, only to soak up the juices that are left on the plate!

dsc01336-2Just a note that this dish freezes really well, and is great couple days later as leftovers. I always make more than i need (that’s if Ryan doesnt find it and devour it) because its great for those days when i don’t have time to cook.

Enjoy, with plant-based love

Veg au gratin

* Buy aubergines that are oblong and relatively thin so that they cut into smaller circles. Same goes for the sweet potatoes ** 4tbsp of milk for each individual pyrex. If you are making one large pyrex, then use 10tbsp[wpurp-searchable-recipe]Veg au gratin – – – [/wpurp-searchable-recipe]

  • Prep Time: 15m
  • Cook Time: 55m
  • Total Time: 1h 10m


  • 2 aubergines * /μελιντζάνες *
  • 2 medium courgettes / κολοκυθάκια
  • 2 sweet potatoes / γλυκοπατάτες
  • 2 hard tomatoes / σκληρές ντομάτες
  • 4 portobello mushrooms (or 6 normal mushrooms) / μανιτάρια πορτοπέλο (ή 6 κανονικά μεγάλα)
  • 2 slices brown bread / φέτες μαύρο ψωμί
  • 2 tbsp. chopped fresh parsley / φρέσκο κομμένο μαιντανό
  • 2 tbsp. fresh thyme leaves / φρέσκο θυμάρι
  • zest of 1 lemon / ξύσμα ενός λαμονιού
  • 1 1/2 tbsp. nutritional yeast (optional - adds a cheezy flavour)
  • 10 almonds / αμύγδαλα
  • 4 tbsp. plant-based milk / φυτικό γάλα **

Sauce (or buy pre-made herby tomato sauce)

  • 1 small onion, diced / κρεμμύδι, ψιλοκομμένο
  • 1 large garlic clove, minced / σκελίδα σκόρδο, τριμμένη
  • 1 tbsp. tomato paste / κ.σ. ντοματοπολτός
  • 1 tsp. ground cloves / αλεσμένο γαρύφαλο
  • 6 tbsp. red wine (or quality veg stock) / κ.σ. κόκκινο κρασί
  • 1 can chopped tomatoes / κονσέρβα κομμένες ντομάτες
  • 1 tsp. honey / κ.γ. μέλι
  • 1 1/2 tbsp. any dried herbs (thyme and oregano go best) / αποξηραμένο θυμάρι ή ρίγανη
  • 1 tsp. salt / κ.γ. αλάτι


  1. Heat your oven to 200C. While waiting, prepare your veggies, by cutting the aubergines, sweet potato, mushroom, courgette and tomato into circles. Try slice all the veg width-wise to end up with circles. Do the same with your mushrooms if possible. (see photo above)
  2. Lay the aubergines, courgette, sweet potato and tomato on one baking sheet and the mushrooms on a separate one. Dont worry if the veg overlap a little. Drizzle them with olive oil, fresh thyme leaves and salt and pepper. Add your veg in oven when ovens ready (for 20mins). Add your mushrooms in 5 minutes later than the other veg because they take less time to cook.


  1. If you are buying pre-made sauce, skip this part. Otherwise: Fry onion in 1.5tbp of olive oil. After 3-4 minutes add in crushed garlic. Saute for a couple minutes more. Now add in your tomato paste, ground cloves and herbs (i added oregano and thyme). 2 minutes later de-glaze the pan with the red wine. Once the red wine is on a rolling boil, add in your chopped tomatoes, honey and pepper.
  2. Bring to a boil and when it does, reduce heat so that your sauce is on a low simmer with a half-on lid for 15 minutes. turn off heat, allow to cool.


  1. When your veg have been in oven for 20 minutes (15 for mushrooms) remove them from oven. Set aside.
  2. Make your gratin: In a food processor blend the bread together with the parsley, lemon zest, almonds, salt and nutritional yeast, to become a fine crumb. Stop the blender, add in 1.5tbsp of olive oil, and blend for 3 seconds more to combine. (If you dont have a processor you can grate the breadcrumbs and mix with the rest of ingredients)
  3. Grease your oven dish(es) and start layering in concentric circles: At the bottom put a layer of sweet potato. Top with a layer of aubergine. Salt your veggies and add some more thyme. Next add a circular layer of mushrooms, then tomato and lastly the courgette. Pour your sauce, with the milk, all over the veggies and shake the pan so some sauce goes to the bottom. Top with your gratin / breadrcumb mixture.
  4. Pop in oven for 15-20 minutes. If the top isn't crispy enough for your taste, give it a quick blast under the grill.
By | 2017-02-18T17:50:25+00:00 November 24th, 2016|Bakes & One-pot, Dinner|0 Comments

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