🧑🍳 Medium
⏲️ 25 min
Vegetable Gratin with Cabbage & Ground Meat
Ingredients
- 400g of “Vegetarian & Gourmet” Ground Meat Substitute
- 1 kilogram of potatoes
- 1 green cabbage
- 1 vegetable bouillon cube
- 2 onions
- 1 small pat of vegetable margarine
- 200 g soy cream
- 2 plant-based eggs (e.g., Le Papondu)
- 60 g of grated vegan cheese
The Step-by-Step Recipe
- Cut the cabbage into strips and blanch them in boiling water for 10 minutes. Dissolve the bouillon cube in ½ liter of water and cook the cabbage strips for 15 minutes. Drain. Cook the potatoes in a pot of boiling water.
- Preheat the oven to 210°. Peel and finely chop the 2 onions. Lightly “butter” a gratin dish. Sauté the plant-based ground meat with the onions in margarine. Season with salt and pepper. Mix well.
- Arrange half of the cooked potato slices, the cabbage strips, the chopped onion mixture, and finally the remaining potatoes in the bottom of the dish.
- In a bowl, whisk the plant-based eggs with the soy cream and pour the mixture into the baking dish. Sprinkle the grated vegan cheese over the top. Bake for 40 minutes.
- ENJOY!
