Kale and Mushroom Gratin
A comforting and creamy vegan gratin made with luscious kale and earthy mushrooms, perfect for a cozy meal.
Ingredients
For Sautéing and Aromatics
- 1 tablespoon olive oil or water (for sautéing) Use high-quality extra virgin olive oil for luscious flavor.
- 1 small onion or large shallot, diced Shallots offer a slightly sweeter, more aromatic base.
Main Ingredients
- 1 lb. mushrooms, sliced or quartered (cremini or baby bellas) Fresh is best! Opt for organic if possible.
- 1 lb. kale (stems removed and chopped) The fresher the kale, the more vibrant your gratin!
- 1/4 cup white wine A splash of Chardonnay works great here.
- 1 cup vegan heavy cream Brands like Forager or So Delicious will do wonders.
- 1/4 cup unsweetened almond milk Ensure it’s unsweetened for the best flavor.
- to taste Himalayan salt and cracked pepper Don't skip on seasoning; it brings everything together!
- Almond Parmesan (for serving) Look for brands like Follow Your Heart or make your own for a fresh topping.
- Grain or pasta (farro, quinoa, rice, barley, bowtie, couscous, penne) Use this as your base to soak up deliciousness.
Instructions
Preparation
- Preheat Your Oven: Start by setting your oven to 350 degrees F.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion (or shallot) and sauté for 3 to 4 minutes until translucent.
- Cook the Mushrooms: Toss in the sliced mushrooms and continue to cook for another 5 minutes, stirring occasionally.
- Add the Wine: Pour in the white wine and bring to a gentle boil for a couple of minutes.
- Incorporate the Kale: Gently fold in the chopped kale, stirring until it wilts—about 4 minutes.
- Creamy Goodness: Add the vegan heavy cream and almond milk and let it simmer for several more minutes, then turn off the heat.
- Season: Season with Himalayan salt and cracked pepper to taste.
- Baking Time: Transfer the mixture to a shallow baking dish and bake for about 25 minutes until the top is golden and bubbly.
- Serve: Dust with almond parmesan, and serve hot over your chosen base.
Notes
Allowing the mixture to rest enhances the flavors. Store leftovers in the fridge for about 3-4 days.