Today’s recipe is one of those dishes that, once cooked and devoured, you wonder why you don’t cook it more often. Vegan Gratin With Pesto sauce and vegetables, a title that describes both flavors and textures.
If you think that the gratin is out of reach of Japanese cookbooks, well you are wrong.
It is in fact one of the most popular dishes within Youshoku cookbooks, and its best feature is undoubtedly its versatility.
You can variegate the vegetables used and flavor the sauce with the flavors you like the most.
(A substitute for pesto could be sautéed tomatoes, or spicy sauces…)
I hope you will enjoy it!
Wash the vegetables and cut them into pieces. As for the broccoli, I left small and medium-sized pieces; the leek in cylinders of the same size; the potatoes in round shapes and I left them soaked in water.
Add the oil in a sauce pan over medium heat. Add flour and whisk until thickened and bubbling, but not browned. It will take 2-3 mins. Pour the room temperature soy milk in the pan and continue to whisk until sauce is thickened.
Once ready, turn of the heat, add salt, pepper and nutmeg and stir to combine.
Add the vegetables to an ovenproof dish and pour the sauce over the top. Add the two tablespoons of pesto and with the help of the base of a spoon, spread it over the surface
Sprinkle with breadcrumbs and nutritional yeast, then bake at 200 ºC for 20 min or until golden brown.
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