Vegan Gluten-Free Endive Gratin by @le.renard.et.les.raisins

58 min

6 servings

🥬

2 packets

Endives

🧈

60 g

Dairy-free margarine

🌾

60 g

Flour

🫘

800 ml

Soy

🧅

1 tbsp

Onion powder

🧄

1 tsp

Garlic powder

🌼

2 tbsp

Mustard

🌶️

1 tsp

Paprika

🫘

700 g

White beans

🧀

150 g

Vegan grated cheese

🧂

Salt

⚫

Pepper

🫒

Olive oil

  1. Boil
    • Endives

    Bring a large amount of salted water to the boil, then plunge in the washed endives.

  2. Simmer
    • Endives

    Lower the heat to a light simmer and cook the endives for 8 minutes.

  3. Drain
    • Endives

    Drain the endives and let them rest in the colander.

  4. Heat
    • Soy or oat milk

    Heat the soy or oat milk until almost boiling.

  5. Melt
    • Dairy-free margarine
    • Flour

    In a pan over medium heat, melt the margarine, then add the flour.

  6. Mix
    • Flour

    Mix with a wooden spatula and let the flour turn golden.

  7. Add
    • Soy or oat milk

    Add the hot milk ladle by ladle, stirring regularly, until a smooth bechamel forms.

  8. Add
    • Paprika
    • Mustard
    • White beans

    Add the spices, salt, pepper, white beans, mustard and grated cheese to the bechamel, keeping some cheese aside for topping.

  9. Step
    • Salt

    Taste and adjust the seasoning if needed.

  10. Preheat

    Preheat the oven to 200°C.

  11. Place
    • Endives

    Place the endives in an oven dish and pour the bechamel over them.

  12. Sprinkle
    • Vegan grated cheese
    • Olive oil

    Sprinkle the remaining cheese on top and drizzle with olive oil.

  13. Bake

    Bake for 15 minutes at 200°C.

  14. Bake

    Lower the oven to 180°C and bake for a further 15 minutes.

Vegan Gluten-Free Endive Gratin by @le.renard.et.les.raisins

58 min

6 servings

🥬

2 packets

Endives

🧈

60 g

Dairy-free margarine

🌾

60 g

Flour

🫘

800 ml

Soy

🧅

1 tbsp

Onion powder

🧄

1 tsp

Garlic powder

🌼

2 tbsp

Mustard

🌶️

1 tsp

Paprika

🫘

700 g

White beans

🧀

150 g

Vegan grated cheese

🧂

Salt

⚫

Pepper

🫒

Olive oil

Preparation Steps

  1. Step 1/14

    Bring a large amount of salted water to the boil, then plunge in the washed endives.

    🥬Endives
    🍲Pot

  2. Step 2/14

    Lower the heat to a light simmer and cook the endives for 8 minutes.

    🥬Endives
    🍲Pot

  3. Step 3/14

    Drain the endives and let them rest in the colander.

    🥬Endives
    🧺Colander

  4. Step 4/14

    Heat the soy or oat milk until almost boiling.

    🥛Soy or oat milk
    🍲Pot

  5. Step 5/14

    In a pan over medium heat, melt the margarine, then add the flour.

    🧈Dairy-free margarine
    🌾Flour
    🍳Pan
    🪵Wooden spatula

  6. Step 6/14

    Mix with a wooden spatula and let the flour turn golden.

    🌾Flour
    🪵Wooden spatula

  7. Step 7/14

    Add the hot milk ladle by ladle, stirring regularly, until a smooth bechamel forms.

    🥛Soy or oat milk
    🥄Ladle
    🪵Wooden spatula

  8. Step 8/14

    Add the spices, salt, pepper, white beans, mustard and grated cheese to the bechamel, keeping some cheese aside for topping.

    🌶️Paprika
    🧅Onion powder
    🧄Garlic powder
    🧂Salt
    ⚫Pepper
    🫘White beans
    🌼Mustard
    🧀Vegan grated cheese
    🪵Wooden spatula

  9. Step 9/14

    Taste and adjust the seasoning if needed.

    🧂Salt
    ⚫Pepper

  10. Step 10/14

    Preheat the oven to 200°C.

  11. Step 11/14

    Place the endives in an oven dish and pour the bechamel over them.

    🥬Endives
    🍳Oven dish

  12. Step 12/14

    Sprinkle the remaining cheese on top and drizzle with olive oil.

    🧀Vegan grated cheese
    🫒Olive oil
    🍳Oven dish

  13. Step 13/14

    Bake for 15 minutes at 200°C.

    🍳Oven dish

  14. Step 14/14

    Lower the oven to 180°C and bake for a further 15 minutes.

    🍳Oven dish

Composition

Ingredients

Types

Vegetables, Fats, Grains, Plant-based milk, Spices, Condiments, Legumes, Plant-based dairy alternative, Oils

Ingredients

Endives, Dairy-free margarine, Flour, Soy, Onion powder, Garlic powder, Mustard, Paprika, White beans, Vegan grated cheese, Salt, Pepper, Olive oil

Notes

Endives (washed), Flour (wheat flour or gluten-free, e.g. chickpea flour), Soy (plain/unsweetened, or oat milk), Paprika (sweet or smoked), White beans (cooked, rinsed and drained), Vegan grated cheese (some reserved for topping), Salt (to taste), Pepper (to taste), Olive oil (drizzle)

Allergens

Gluten, Soy, Mustard, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Sugar-Free

Calories

320 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 32g, Fat: 14g, Fiber: 8g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 2.5mg, Potassium: 550mg, Sodium: 620mg, Magnesium: 60mg

Vitamins

Vitamin A: 400µg, Vitamin B9 (Folate): 90µg, Vitamin K: 100µg, Vitamin C: 8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

38 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Colander, Wooden spatula, Ladle, Oven dish, Pot, Pan

Appliances

Stove, Oven

Type

Type

Type Of Dish

Gratin, Main Course, Casserole

Occasions

Everyday Meal, Meal Prep, Budget-friendly Dinner

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Melty, Tender

Flavors

Savory, Umami, Mildly Bitter, Mustardy, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (in an airtight container,reheat in oven or microwave before serving), freezer : 1 month (store in a freezer-safe airtight container,thaw in the fridge before reheating)