However, I’ve been thinking of a way to vegan-ize gratin while keeping it simple, natural, flavorful, and gluten-free. No easy task, but I think I’ve cracked the code. The magic starts with vegan parmesan cheese. Have you tried it? Dairy-free and vegan friends, if you haven’t you are simply missing out on fairy dust GOLD. Trust me, I have loved parmesan for years. I used to put it on my eggs at breakfast, my soup at lunch, and my potatoes and salads at dinner. Don’t get me started on how much I put on my pizza. I adore its salty, slightly dry goodness on anything and everything, and have a discerning tongue for how it should taste. Considering this, I had low expectations for how this vegan version would perform. This – 4 ingredient wonder bomb – actually tastes like parmesan and acts like it in cooking, too! While it won’t melt into pasta sauces and other hot dishes, it will absolutely toast up and get a nice color. And the most important part, the taste is spot on. If you haven’t tried vegan parm, get some in your life. One last note, nutritional yeast is a wonder food if you haven’t already heard. It’s high in folic acid, contains 5 grams of protein per 2 Tablespoons (that’s about as much as an egg!), contains 2 grams of fiber per serving, and boasts an entire day’s worth of Vitamin B-12 (crucial for red blood cell production) in just 1 Tablespoon. I mean, c’mon. And it tastes like cheese? I mean… So even if you aren’t vegan or dairy free, there’s good reason to consider incorporating even a little bit of nutritional yeast into your daily diet. Once you have your parm ready, move onto your veggies. I opted for yellow and zucchini squash as a base and asparagus for accent because it’s just so beautiful (and cheap!) this time of year. Oh asparagus, I could paint you you’re so pretty. The other veggie in the mix is onion, which I sautéed to make a nice savory “crust” or base for the asparagus and zucchini to nestle on. This replaces the need for breadcrumbs, puff pastry or pie crust which some veggie tarts require, keeping things light, natural and veggie-focused just the way my body likes it. Once the onions are sautéed, simply toss your veggies in a bit of olive oil and arrange them in a pretty pattern on top. It doesn’t have to be perfect. In fact, it shouldn’t be. Just put them in a pattern that makes you happy. Then, the fun part. Top that baby with loads of vegan parm. I mean LOADS. Do your thang girl. Then bake bake bake until golden brown and toasty. You guys are gonna love this dish. It’s: LightFlavorfulPacked with veggiesPerfectly ‘cheesy’Super satisfying& Lovely for spring and summer In my opinion, it’s just what we need to get us past the last of these icky winter days and into warmer weather. Cheers!
