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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a simple recipe to make. It is quick in preparation time but a bit long in baking time (2 hours). It tastes very nice. (simple recipes doesn't mean you eat bad things). This principle can be used as a base to make other au gratin vegetables. I am thinking of making a courgette tian (adapted from a non vegan recipe). Ingredients:
250 g pumpkin, diced ((1/2) |
1 glass soymilk |
1/2 garlic clove, minced |
1 teaspoon almond puree |
1 teaspoon olive oil (or to taste) |
breadcrumbs, ground |
salt |
Directions:
1. Preheat the oven (300°F, 150°C, Th 5). Put the pumpkin dices in a oven dish.
2. Put the garlic, almond puree, olive oil and salt in bowl.
3. Pour the soy milk little by little while stirring.
4. The mixture has to be smooth.
5. Pour the mixture over the pumpkin.
6. Sprinkle with ground bread crumbs.
7. Put in the oven and bake for 2 hours.
8. NB: if you like almonds, you can add 1 tea spoon ground almonds in the mixture before adding the soy milk.
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