Minimalist Baker · by Minimalist Baker★ 5.0 (126)
Vegan Zucchini Gratin
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 27%
CARBS 21G26% OF CAL
4G FIBER5G SUGAR12G OTHER
FAT 23G63% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted zucchini and asparagus layered with a creamy cashew-based sauce and finished with baked until golden. A vegan, gluten-free gratin that's substantial enough for dinner.
maincasserole⚙️ food processor🍳 skillet⚡ microwave🔥 oven🌀 blendergluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 2 medium zucchini squash ((sliced in thin rounds // I used 1 zucchini, 1 yellow))
- 1 small bundle asparagus
- 1/2 medium yellow or white onion ((cut into thin rings))
- 2 Tbsp olive oil ((plus more for sautéing onion))
- 1/2-3/4 tsp sea salt ((plus more for sautéing onion))
- 1 pinch black pepper
- 3/4-1 cup Vegan Parmesan Cheese
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 27%
CARBS 21G26% OF CAL
4G FIBER5G SUGAR12G OTHER
FAT 23G63% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 631mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 745mg
- Calcium
- 44mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.