The last recipe of the Celery week will be another simple, easy and yummy way of eating more veggies!
Who doesn’t like a gratin?? It’s creamy, comforting, warming and flavorful! Here I made a better for you version of a gratin but full of flavor!!
Enjoy this easy, quick dinner!
WHAT YOU WILL NEED:
for 3-4 people
- 6 Celery sticks
- 1 medium onion, chopped
- 2 garlic cloves, mashed
- 500ml veggie stock(or water)
- 100ml veggie cream
- 1 tablespoon mustard
- ½ teaspoon nutritional yeast(optional)
- 1 tablespoon olive oil
- ½ cup corn (cooked from fresh, frozen or canned)
- 4 tablespoons chickpea flour(rice or almond flour also work)
- 1 tablespoom coconut oil
- 1 teaspoon Dried herbs(thyme, rosmary, oregano…)
- ¼ teaspoon salt
HOW TO:
Heat a pan with a drizzle of olive oil and fry the onions and garlic with a pinch of salt until tender and juicy;
Add veggie stock, cover the pan and let it cook for about 10 minutes;
Add the vegan cream, mustard and nutritional yeast and let it boil for 1 minute;
Meawhile, mix the corn + chickpea flour + salt + herbs + coconut oil in a small food Processor for 30 seconds(or mix with the hands if you desire to have whole corn grains);
Cut each celery stick in 2 smaller pieces and place in a baking tray. Pour the warm cream over it and top it with the corn crumble;
Bake at pre-heated oven at 180°C for about 40 minutes;
Serve it still warm. It goes really well with BlackBean Burger patties or Veggie Kibbeh.