Broccoli and tempeh gratin
Hello ! New week, new recipe! Who likes gratins? I know that traditionally we cook this dish in winter, but the temperatures are changing a lot at the moment, a little gratin doesn't hurt :). I had never prepared a broccoli-based gratin, this is a first and the result is surprisingly very good and light (the gratin is generally a heavy dish, we agree?) I told myself that I would share with you this recipe :) In addition, I added béchamel (homemade of course), which adds a creamy texture and a very good taste to the dish! Simple, quick to make, good for your health, the only result is the good of this recipe! So get your aprons ready and let's go!
The necessary ingredients are broccoli, tempeh, half a pepper, dried tomatoes, parsley, paprika, cumin, salt, pepper, oregano, margarine, flour, starch, oat milk, nutmeg, grated vegan cheese, soy cream. The necessary utensils are a kitchen scale, teaspoons, tablespoon, a measuring cup, a gratin mold, a frying pan, a saucepan, device for steaming, a whisk .
This broccoli and tempeh gratin recipe is:
Easy and quick to make
Easy to make a gluten free version
Perfect for lunch or dinner
2 big broccoli
200g of tempeh
1/2 red bell pepper
4 dried tomatoes
2 tsp of parsley 2 tsp paprika 2 tsp cumin 1/2 teaspoon of salt 1 pinch of oregano 3 turns of a pepper mill Vegan grated cheese Soy cream
50g of margarine
2 tbsp of flour
1 tbsp of cornstarch
200ml of oat milk
Salt, pepper, nutmeg
-Rinse with clean water and cut the broccoli. - Steam until tender, then set aside.
- Brown the tempeh (previously cut into small cubes) in a pan over low / medium heat in a drizzle of olive oil. - Wash in clear water and cut the half pepper and the dried tomatoes into small / medium pieces. Add them to the pan containing the tempeh. - Let it heat up for about 6min. Then add the spices, stir. Let everything heat up for about 10 minutes, then set aside. - Preheat the oven to 180 ° c.
Preparation of the béchamel: - Slightly melt the margarine. Off the heat, add the starch and flour. - Mix well with a whisk, once the mixture is homogeneous, put back on the heat (low heat) then add the oat milk. - Stir until the cream thickens then turn off the heat. - Add salt, pepper and nutmeg (for me it was only pinches), then stir.
- In your gratin mold, add the broccoli (drained), then the tempeh mixture, pour the bechamel on top, distribute well with a tablespoon on top. Sprinkle with grated vegan cheese and pour a drizzle of soy cream so that the cheese melts well. (optional). - Bake for about 30 to 35min.