Broccoli and Cauliflower Gratin (Vegan friendly)

The Ingredients

Broccoli and Cauliflower Gratin (Vegan friendly)


Ingredients
400 gr broccoli

400 gr cauliflower

Pot of water + salt 

2 Tbsp Margarine (I use Keiju blue as this was told to be without anything of animal origin)

1-1 1/2 Tbsp of flour

200 ml soya milk

200-250 ml oat cream (oatly cooking cream, the black box in this picture)

Dash of nutmeg

Dash of white pepper (as strong as you want it to be)

Salt to taste

Optional

1 tsp Vegetable fond

Dash of Garlic powder (not in picture because I was too fast with the photo :P)

Method

• Boil a pot of water and put in the harder stems from broccoli to cook for a few minutes (2-3 mins) followed by the cauliflower and the rest of the broccoli florets (cook for another 3 mins or so)
• Drain the veggies leaving behind some of the broth to add taste and to thin the gratin sauce. Pour the veggies into a oven proof bowl that is greased with margarine. Heat a saucepan (stainless steel pot) with the margarine and whisk in the flour until it turns into roux (thicker consistency)
• Reduce heat and pour in the soya milk and continue to whisk until flour has dissolved. Add the cream and continue to whisk. Now put in all the spices and add the broth from the veggie to thickness you desired (I usually add about 100 ml of the broth). Taste and add more salt if needed. You may also add some vegetable fond and garlic for the extra kick. It's good without it anyways :).
• Pour the finished gratin sauce all over the broccoli and cauliflower. Cook in the oven for 30 -35 mins at 200 °C (fan assisted at 180°C for 30-35 mins) or otherwise until there's a slight golden layer.

Caution: Don't serve the casserole immediately. Leave it to cool after removing it from the oven for 5-10 mins. 

Enjoy!

The Finished Product