The idea for Veggie Au Gratin came to me out of the blue: roasted vegetables in a savory lentil “gravy” topped with an aquafaba-based batter that bakes up golden and crisp. It’s simple, satisfying, and delicious.
I call this Veggie Au Gratin because, as defined, a gratin is any dish topped with a browned crust. If you make it, please leave a comment below to share how it turned out.
How To Use Aquafaba
Aquafaba—the liquid from a can of chickpeas—is an unexpectedly versatile ingredient. Whipped, it becomes airy and meringue-like and is the basis for the topping in this recipe. I demonstrate the technique in a short video if you want a visual guide. The same batter is used for the chiles rellenos recipe in my cookbook.
Why Legumes Can Cause Gas
If you don’t eat legumes often, introduce them gradually before trying this dish. Legumes contain oligosaccharides, complex starches that some people have difficulty digesting, which can cause gas. Aquafaba contains many of these compounds, but they also serve as prebiotics that feed beneficial gut bacteria. With slow introduction, most people can enjoy legume-based recipes without problems. Legumes are nutrient-dense — rich in protein, fiber, folate, iron, magnesium, phosphorus, potassium and more — and are a valuable part of a balanced plant-based diet.
Method Overview
- Roast the vegetables until golden.
- Cook red lentils into a thick, spiced “gravy.”
- Combine lentils and roasted vegetables in a casserole or ramekins.
- Whip aquafaba with chickpea flour to form a topping and bake until crisp and golden.
Print Recipe
Vegetable Au Gratin
Equipment
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Baking sheet(s)
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Medium saucepan
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Hand mixer
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Medium and large mixing bowls
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6 ramekins or 1 medium casserole dish
Ingredients
The Veggies
- 1 medium-small cauliflower, core and break into small bite-sized florets
- 3 large carrots, cut 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 paprika, or sweet paprika
- 3/4 cup chickpea aquafaba (juice from a 15-ounce can of unsalted chickpeas)
Instructions
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Preheat the oven to 425°F (220°C).
To Roast the Cauliflower, Red Pepper, Carrots
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Line two baking sheets with parchment paper.
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Divide the cauliflower, red pepper, and carrots between the two sheets and roast about 30 minutes, flipping halfway, until golden and tender.
To Prepare the Lentil Gravy
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Rinse the red lentils in a fine mesh colander, checking for any debris. Drain well.
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Combine the lentils and water in a saucepan. Bring to a boil, then reduce to a simmer, partially covered, and cook until the lentils are very soft and mostly broken down and most of the water has cooked off. Remove from the heat.
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Stir in cayenne, salt, cumin, and turmeric to season the lentil mixture.
To Assemble the Casserole
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Fold the peas and roasted vegetables into the lentil “gravy” until evenly combined.
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Transfer the mixture to one casserole dish or divide among six individual ramekins.
To Prepare the Topping and Bake
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Whisk the chickpea flour, garlic powder, sea salt, and smoked paprika together in a large bowl.
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Pour the aquafaba into a separate medium bowl.
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Use a hand mixer to whip the aquafaba until it reaches a stiff, meringue-like consistency — it should hold its shape and not slide when the bowl is inverted.
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Gently fold the whipped aquafaba into the dry mixture until combined.
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Place spoonfuls or dollops of the topping on the vegetable mixture and immediately return the dish(es) to the oven.
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Bake about 20 minutes, or until the topping is set and golden brown. Serve warm.
Notes
Nutrition
| Carbohydrates: 42g
| Protein: 16g
| Fat: 2g
| Saturated Fat: 1g
| Sodium: 359mg
| Potassium: 948mg
| Fiber: 16g
| Sugar: 8g
| Vitamin A: 6112IU
| Vitamin C: 84mg
| Calcium: 63mg
| Iron: 4mg
Optional Omnivore Variation
For an omnivore version, stir cubed cooked chicken into the portion intended for meat-eaters before adding the aquafaba topping. If using one casserole dish, add the cooked chicken to one side so vegetarian diners can be served from the other side.
