Vegan Potato, Fennel and Artichoke Gratin
This gratin brings potatoes, fennel and artichokes together beneath a golden cashew topping. The vegetables become tender under a tight cover before the dish meets the broiler, giving you a soft, savory center and browned edges without dairy. Fennel adds a gentle sweetness, while artichokes and lemon keep the richness lively.
The most useful part of the method is the order. First, the covered dish holds moisture around the vegetables so the potatoes cook through. Then a smooth cashew, oat milk and nutritional yeast topping goes on. Browning is the final flourish, not a substitute for getting the potatoes tender.
Tender Potatoes Come First
Halve small potatoes and quarter larger ones so they cook at a similar pace. Slice the fennel thinly, separating any tightly nested pieces. Toss everything well with the seasoning and the measured reserved artichoke oil. Drain the artichokes first: the recipe uses three tablespoons of their packing oil separately, rather than asking you to tip the entire jar into the dish.
Pour the steaming liquid around the vegetables and seal the foil tightly. After about thirty-five minutes, test a potato with a knife. It should pass through easily. If the center is firm, cover the dish again and continue cooking before adding the topping. An extra few minutes at this point is more helpful than a beautifully browned surface over undercooked potatoes.
Blend Smoothly, Brown Carefully
Soaking the cashews in hot water softens them for blending. Drain that water, then use the topping’s own oat milk, lemon juice and seasonings to make a smooth cream. Nutritional yeast supplies a savory flavor, and the optional white miso adds another layer. Start with unsweetened milk so the sauce stays firmly on the savory side.
Use a dish specifically rated for broiler heat. Once the vegetables are tender, spread the topping evenly and watch it continuously under the broiler, checking from two minutes. Different broilers brown at very different rates. Golden patches are the goal; stop before the cashews scorch, even if less than the suggested maximum time has passed.
Easy Changes and a Generous Finish
Another unsweetened plant milk can replace oat milk. Soaked sunflower seeds are an alternative to cashews, though their flavor and finish will differ; check the other packaged ingredients if avoiding nuts. Sautéed leeks or spinach can join the vegetables before the topping goes on. Cook excess moisture out of these additions so the gratin does not become watery.
The potatoes provide the meal’s starchy foundation, with cashews bringing fat and some protein. Fennel and artichokes add vegetables and fiber. This is a comforting vegetable dish rather than a claim of a complete high-protein meal. A lentil or bean side rounds it out, and optional miso or different plant milks will change its nutrition and allergen details.
Bring the Dish to the Table
Let the gratin rest for five minutes before serving. That brief pause makes it easier to spoon out and lets the bubbling liquid settle. A broad serving spoon can lift some golden topping with each portion. A crisp green salad or simply cooked beans gives contrast without competing with the fennel and artichokes.
To get ahead, roast the vegetables and refrigerate them; reheat thoroughly before adding the topping and broiling. Keeping the final browning for serving preserves its appeal. Jarred artichokes and baby potatoes already simplify the preparation, so there is no need to make every component from scratch. For another vegetable-centered supper, the whole foods vegan taco bowl offers a brighter, separately assembled approach.
Vegan Potato, Fennel and Artichoke Gratin
Ingredients
Equipment
Method
- Heat the oven to 400°F. Cover the cashews with hot water and leave for 10 minutes, then drain.
- Place the potatoes, fennel and drained artichokes in a broiler-safe roasting dish. Toss with the 3 tablespoons reserved artichoke oil, salt, pepper, garlic powder, smoked paprika and lemon juice from the Seasoning group.
- Pour the 3/4 cup oat milk and 1/4 cup water around the vegetables. Cover the dish tightly with foil.
- Roast for about 35 minutes. Check that a knife passes easily through the potatoes; if needed, cover and cook longer before adding the topping.
- Blend the drained cashews with the 1/3 cup oat milk, nutritional yeast, lemon juice, garlic powder, salt and optional miso from the topping group until smooth.
- Uncover the tender vegetables and spread the cashew topping evenly over them. Broil until golden in spots, watching continuously and checking from 2 minutes; depending on the broiler, this may take up to 8–10 minutes. Stop before the topping scorches.
- Rest for 5 minutes before serving.
Nutrition
Notes
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