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Summer Vegetable Gratin with Vegan Béchamel Sauce

Sumati Menda • 13 April, 2017

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Summer Vegetable Gratin with Vegan Béchamel Sauce

If you're used to baked dishes with béchamel sauce being super heavy, we're about to change your world! Maggi has a great béchamel sauce mix that is typically used in dairy-based dishes, as they advertise. However, we thought we'd get a little creative, and gave it a shot with almond milk. The mix itself happens to be completely vegan. Although the ingredients at the back do mention that there may be traces of eggs and milk, they are required to state this because the product is made in a facility that also handles dairy products. But as far as we are concerned, it's safe to say that its a vegan product. Check out the video below for a light and healthy alternative to regular gratin!

Summer Vegetable Gratin with Vegan Béchamel Sauce

  • Total Time: 1 hour 20 minutes
  • Cook Time: 70 minutes
  • Serves: 4

Ingredients:

  • 3 cloves of garlic
  • 1 onion
  • 2 tomatoes
  • 2 red bell peppers
  • 1 zucchini
  • 750ml Almond Milk
  • 1 packet Maggi Bechamel Mix
  • 1 tbsp olive oil
  • bread crumbs
3 cloves of garlic 1 onion 2 tomatoes 2 red bell peppers 1 zucchini 750ml Almond Milk 1 packet Maggi Bechamel Mix 1 tbsp olive oil bread crumbs

Method:

  • Pre-heat oven to 190℃/375℉
  • In a saucepan, combine the almond milk and MAGGI Bechamel Mix. Stir until the mix is dissolved and the mixture is thick. Set aside.
  • In a separate pan, sauté the garlic and onions. Set aside.
  • In a baking dish, layer the zucchini, bell peppers, garlic & onion mixture, and the bechamel sauce. This recipe makes 2 layers.
  • Top with sliced tomatoes and bread crumbs.
  • Bake at 190℃/375℉ for 35 minutes.
  • Serve and enjoy!
Pre-heat oven to 190℃/375℉ In a saucepan, combine the almond milk and MAGGI Bechamel Mix. Stir until the mix is dissolved and the mixture is thick. Set aside. In a separate pan, sauté the garlic and onions. Set aside. In a baking dish, layer the zucchini, bell peppers, garlic & onion mixture, and the bechamel sauce. This recipe makes 2 layers. Top with sliced tomatoes and bread crumbs. Bake at 190℃/375℉ for 35 minutes. Serve and enjoy! Pre-heat oven to 190℃/375℉ In a saucepan, combine the almond milk and MAGGI Bechamel Mix. Stir until the mix is dissolved and the mixture is thick. Set aside. In a separate pan, sauté the garlic and onions. Set aside. In a baking dish, layer the zucchini, bell peppers, garlic & onion mixture, and the bechamel sauce. This recipe makes 2 layers. Top with sliced tomatoes and bread crumbs. Bake at 190℃/375℉ for 35 minutes. Serve and enjoy!
9.5 out of 10 based on 72 user ratings
Nutrition facts: 240 calories, 9 grams fat

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