The idea for Veggie Au Gratin came to me spontaneously. Roasted vegetables are combined with a savory red lentil “gravy” and finished with a golden, crusty aquafaba topping. The result is comforting, flavorful, and surprisingly light.
I call this Veggie Au Gratin because, as noted in culinary references, a gratin involves topping an ingredient with a browned crust. If you try this recipe, please leave a comment below to let me know how it turned out.
How To Use Aquafaba
Aquafaba—the liquid from a can of chickpeas—is a versatile ingredient that whips into an airy, meringue-like batter. I made a video demonstrating how to turn aquafaba into a light, crusty topping; the same batter is used in my chiles rellenos recipe. Aquafaba is a great egg-free option for creating structure and crispness.
Why Legumes Can Cause Gas
If you do not regularly eat legumes, introduce them gradually before making this dish. Legumes contain oligosaccharides—complex starches that can be hard to digest for some people, which may cause gas. Aquafaba also contains these compounds. On the positive side, these fermentable carbohydrates act as prebiotics that feed beneficial gut bacteria.
Introduce legumes slowly and they will typically become easier to tolerate. They are nutrient-dense, offering protein, fiber, folate, iron, magnesium, phosphorus, manganese, potassium, and more—making them a valuable component of a balanced plant-based diet.
Method Overview
- Roast the vegetables until golden.
- Cook red lentils into a thick, seasoned gravy.
- Combine roasted vegetables and peas with the lentil gravy and transfer to a baking dish or individual ramekins.
- Whip aquafaba, fold into chickpea flour mixture, dollop over the casserole, and bake until golden and crisp.
Vegetable Au Gratin
Equipment
- baking sheet(s)
- medium saucepan
- hand mixer
- medium and large mixing bowls
- 6 ramekins or 1 medium casserole dish
Ingredients
The Veggies
- 1 medium-small cauliflower, core removed, florets cut into bite-sized pieces
- 3 large carrots, sliced into 1/4″ half moons
- 1 large red pepper, cubed
- 1 cup peas
For the Lentil Gravy
- 1 cup red lentils
- 3-3/4 cups water
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons turmeric powder
For the Topping
- 1 cup garbanzo bean (chickpea) flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 teaspoon smoked or sweet paprika
- 3/4 cup chickpea aquafaba (juice from a 15-ounce can of unsalted chickpeas)
Instructions
- Preheat the oven to 425ºF.
To Roast the Cauliflower, Red Pepper, and Carrots
- Line two baking sheets with parchment paper.
- Divide the cauliflower, red pepper, and carrots between the sheets and roast about 30 minutes, flipping halfway through, until golden.
To Prepare the Lentil Gravy
- Place lentils in a mesh colander and inspect as you add them, removing any debris, then rinse well.
- Combine the rinsed lentils and measured water in a saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until the lentils are very soft and breaking apart. Most of the water will be absorbed or evaporated. Remove from heat.
- Stir in cayenne, salt, cumin, and turmeric.
To Assemble the Casserole
- Add the peas and roasted vegetables to the lentil gravy and stir to combine.
- Spread the mixture into one casserole dish or divide among six ramekins.
To Prepare the Topping and Bake
- Whisk the chickpea flour, garlic powder, salt, and paprika together in a large bowl.
- Pour the aquafaba into a separate medium bowl.
- Using a hand mixer, whip the aquafaba until it reaches a stiff, meringue-like consistency; it should hold its shape and not slide when the bowl is inverted.
- Fold the whipped aquafaba gently into the dry flour mixture to create a fluffy batter.
- Place dollops of the topping over the vegetable mixture and immediately transfer to the oven.
- Bake about 20 minutes, or until the topping forms a golden, crisp crust.
Notes
Nutrition
|
Carbohydrates: 42 g
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Protein: 16 g
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Fat: 2 g
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Fiber: 16 g
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Vitamin A: 6112 IU
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Vitamin C: 84 mg
Optional Omnivore Variation
For an omnivore option, stir cubed cooked chicken into the vegetable mixture for one side of the dish or into individual ramekins before adding the aquafaba topping.
