Cheesy Vegan Broccoli & Cauliflower Gratin

This is such a lovely dish to serve with roast veggies, a nut roast or a mock meat roast. I’ve made this at Christmas since being vegan as it’s one of those special meals my (very traditionally British) family have, but it’s begun to creep into our menu more regularly! It may seem difficult reading the steps but is really simple and totally worth it!

Note: If you haven’t made a white sauce before, ensure the flour and butter mixture does bubble to prevent the sauce from tasting like flour. Also make sure you don’t leave the stove, keep on stirring, or it will go lumpy! vegan-cheese-sauce

Cheesy Vegan Broccoli & Cauliflower Gratin
  • 1 head of broccoli, chopped into bite size florets
  • 1 small cauliflower, chopped into bite size florets
  • White Sauce Ingredients
  • 50 grams vegan butter (I use Nutlex)
  • 2 tablespoons plain flour
  • 2 tablespoons nutritional yeast (I get mine on iHerb)
  • 1 ½ cups milk (I use unsweetened soy)
  • Vegan Parmesan (optional, recipe here)
  • Vegan cheese such as Cheezly or Notzarella (optional)
  1. Preheat the oven to 180 degrees celsius
  2. Steam the broccoli and cauliflower over boiling water for a few minutes until nearly cooked (they should still be a little crunchy)
White Sauce
  1. Meanwhile, heat butter in a saucepan over medium heat until melted
  2. Add flour, stirring with a wooden spoon, until mixture bubbles
  3. Slowly add milk, approximately ¼ cup at a time, stirring constantly to prevent lumps forming
  4. Cook, stirring until sauce boils and thickens (about 5 minutes)
The final result
  1. Place the veggies into a baking dish and pour the white sauce over them
  2. Sprinkle with vegan parmesan (recipe here) and any other vegan cheese you like
  3. Place in the oven for 20 minutes


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