Vegan Vegetable and Béchamel Gratin

A gratin filled with fresh vegetables under a vegan béchamel slightly lemony. This vegetable gratin is perfect for a quick dinner for the hot season, but it is just as comforting on cold nights.
Vegetables: sweet potatoes, peppers, zucchini, spinach

Bechamel sauce: garlic, thyme, salt, pepper, soy milk, lemon zest, rice flour, margarine, mustard powder, garlic. 

Allergens

Contains gluten, parmesan, garlic and soy. Produced in a facility containing peanuts, tree nuts, soy, lactose, gluten (wheat, barley, couscous and spelled), sesame and mustard. May contain sulphites 

Cooking instruction

For individual format: Keep frozen, remove the plastic cover and cover with foil. Bake in a conventional oven at 375 ° F for 45 minutes. Remove the foil for the last 10 minutes. Note that these instructions are indicative and may vary depending on the oven.

For family format: Keep frozen, remove the plastic cover and cover with foil. Bake in a conventional oven at 375 ° F for 75 minutes. Remove the foil for the last 10 minutes. Note that these instructions are indicative and may vary depending on the oven.

Our suggestions

Try it with a soup