Veggie No-Chicken & Broccoli Gratin
with panko topping & homemade cheese sauce
Gouda is one of the most popular cheeses in the world! This mild, creamy cheese develops a nuttier flavour and more crumbly texture as it ages, and it's perfect for melting!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
250 g
Broccoli
½ unit
Red onion
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
1 unit
Garlic
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Middle Eastern spice mix
1 pinch
Nutmeg
80 g
Vegan chicken pieces
(Contains: Soja)
½ unit
Shallot
Not included in your delivery
¾ tablespoon
Sunflower oil
70 milliliters
Low sodium vegetable stock
15 g
[Plant-based] butter
20 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Peel the potatoes and dice into 3cm chunks.
- Heat a light drizzle of sunflower oil in a frying pan over high heat. Fry the potatoes for 20 - 25 minutes until golden-brown, covered. Toss regularly.
- Boil plenty of water in a pot or saucepan for the broccoli. Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli for 5 minutes, covered, then drain and set aside.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 4 minutes until lightly browned, then add a splash of water.
- Fry for 1 more minute until the water has evaporated.
- When the potatoes are done, add the veggie chicken and the broccoli and set aside.
- Meanwhile, slice the onion into thin half rings.
- In a bowl, combine the onion with the panko breadcrumbs and half of the cheese. Season with salt and pepper, then set aside.
- Prepare the stock.
- Chop the shallot and crush or mince the garlic.
- Melt the butter in a saucepan over medium-high heat. Fry the shallot and garlic for 2 - 3 minutes, then stir in the flour.
- When it turns golden brown, pour in the cream and the stock.
- Bring to a boil, stirring continuously so as to prevent clumps from forming.
- Reduce the heat and grate a pinch of nutmeg directly into the sauce.
- Add the rest of the cheese and season to taste with salt and pepper (see Tip).
- Add the Middle Eastern spices to the broccoli-potato mixture.
- Mix well to combine, then turn off the heat and transfer everything to an oven dish.
Tip: add an extra splash of water if the sauce is too thick; if it's too thin, add some extra flour.
- Pour over the cheese sauce and mix well to combine, then press down with the back of a spoon so as to ensure it is even.
- Scatter over the panko mixture, then bake in the oven for 10 minutes or until golden-brown.
- Serve the gratin on plates.
