Pumpkin & Cauliflower Gratin

Photo: Pumpkin and Cauliflower Gratin
This simple vegan casserole uses hemp milk and herbs for a comforting, warming dish.
4-6 Side Servings
  • 3 cups cubed kabocha pumpkin
  • 2 cups chopped cauliflower
  • ¼ cup thinly sliced red onions
  • 4 cloves garlic, chopped
  • 1 Tablespoon olive oil
  • 1 teaspoon tamari
  • 1 cup unsweetened hemp milk
  • ½ teaspoon each: dried thyme and black pepper
  • 5 teaspoons arrowroot powder
  • ½ cup chopped fresh basil
  1. Preheat oven to 400º. Arrange kabocha, cauliflower, red onion and garlic in a 9"x 13" baking dish.
  2. Drizzle olive oil and tamari onto vegetables, and toss to coat. Bake for 30 minutes, or until pumpkin is fork-tender.
  3. Meanwhile, mix hemp milk, herbs and arrowroot powder in a small bowl. Stir to dissolve arrowroot.
  4. When vegetables are finished cooking, pour arrowroot mixture over the vegetables and toss to coat. Add fresh basil.
  5. Bake for another 10 minutes. Stir gently, and let stand a few minutes before serving. Enjoy!