Vegan Gratin de Fruits de Mer

Vegan Gratin de Fruits de Mer is a delightful plant-based twist on the classic French seafood dish, featuring a medley of ocean-inspired flavors crafted from nourishing vegetables and aromatic seasonings. Topped with a crispy, golden crust, this gratin is a comforting yet sophisticated dish perfect for any occasion.

Ingredients

• Cauliflower - 200 grams, cut into florets
• King oyster mushrooms - 150 grams, diced
• Zucchini - 100 grams, diced
• Seaweed flakes (nori or dulse) - 15 grams
• Coconut milk - 200 ml
• Nutritional yeast - 30 grams
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Bread crumbs - 50 grams
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 190°C (375°F).
2. In a pot, bring water to a boil and blanch the cauliflower florets for 5 minutes until slightly tender. Drain and set aside.
3. In a frying pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add diced king oyster mushrooms and zucchini to the pan, cooking until soft, about 5-7 minutes.
5. Stir in the blanched cauliflower and seaweed flakes, mixing well.
6. In a mixing bowl, combine coconut milk, nutritional yeast, lemon juice, salt, and black pepper. Pour this mixture over the vegetable medley and stir to combine.
7. Transfer the mixture to a baking dish, spreading it evenly.
8. In a small bowl, mix bread crumbs with chopped parsley. Sprinkle this mixture evenly over the gratin.
9. Bake in the preheated oven for 20 minutes or until the top is golden brown and crispy.
10. Remove from oven, let it cool for a few minutes, then serve warm.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 34 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• High in fiber, aiding digestion and contributing to a feeling of fullness.

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