Festive sides: Creamy cheesy kale gratin

Super excited to start conjuring up delicious festive dishes over the coming month. Ho ho ho…. One simple dish a day to get you prepared for your merry vegan Christmas. So here we go.

Day 1: Creamy cheesy kale gratin.

What you will need:
A large bunch of Kale
1 Onion
2 garlic cloves
Panko flakes
Art of Zen Foods​ parmesan
Dairy free butter
Coconut milk
Almond milk
Wholemeal flour
Salt and pep


Sautée a finely diced onion and minced garlic in a pan until golden brown and then set aside
Remove kale leaves from stalk and pull apart into small edible pieces
Steam in a little water until 3/4 cooked

kale 5

Make a quick bechamel sauce vegan style:
Melt two knobs of butter
Add half a tin of coconut milk and 1 cup of almond milk
A shake of nutmeg
Slowly add 2 spoons of wholemeal flour stirring constantly
Bring to the boil, reduce and leave to simmer stirring occasionally
Season with salt and pep

kale 6

In an ovenproof dish:
Pop in the kale
Sprinkle over the onion/garlic combo evenly
Spread sauce on top
Finish with a generous shake of panko flakes, thyme and grated parmesan

Into the oven at 180c for 20 min
Finish off under the grill.
Serve up and enjoy


Super simple side bursting with flavour. The quantities for this side aren’t huge as it is a side dish. Prob enough for 4 nice scoops. I ate the whole thing mind you but that was for research of course. Ahem…



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