Kale and parsnip vegan gratin

Following last post’s concept, today I bring you a side dish that is perfect for the holidays. Actually, I’d have it as a main dish along with some roasted chestnuts and smoked tofu. So if you are looking for something easy, this is for you. However, if you want to bring something that everyone can share as a side-dish, this is just as perfect.

And I also want to leave you with a challenge. If you are not yet vegan, how about going vegan in January? These folks will help you and I’d be happy to support any of you who decide to take the challenge. If you’re already vegan (yey!) let’s spread the message, shall we? 🙂

Ingredients for 4 portions (or two as a main dish)

  • 450g parsnip
  • 200g Lacinto kale
  • 1 garlic clove
  • 150ml vegetable stock
  • 200ml non-dairy cream (I used oatly cuisine)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon whole grain mustard
  • 2-3 tablespoons olive oil
  • salt and pepper


  • Pre-heat your oven to 200Cº.
  • Peel and slice the parsnips lengthwise into thin slices.
  • Toss them with 1-2 tablespoon of olive oil and make sure they are well coated. Season with salt to taste.
  • Spread them in a baking dish and pop them in the oven.
  • Now it’s time to cook the kale gently before adding it to the parsnips. Heat a frying pan with 1 tablespoon of olive and, if using, minced garlic. Roughly remove some of the hardest stalks and add the kale to the pan. Stir-fry for a few seconds and add the vegetable stock and cream. Do not underestimate these two ingredients as they will have a huge influence on final taste. So I recommend using good quality vegetable stock (homemade if possible) and Oatly cuisine – which is basically non-dairy cream made of oats – gives it a nice and sweet twist.
  • Cook the kale in the sauce for a couple of minutes, just enough time until it softens.
  • Now it’s time to add this mixture to the parsnips already in the oven. Spread both the sauce and kale through out the baking dish and make sure everything is well covered with sauce. Otherwise it will burn or become chewy.
  • By this time you can bring the oven temperature a few degrees down – to about 180/190º – and bake for another 10-15 minutes.
  • Remove from the oven and sprinkle with nutrional yeast on top.

How easy was that? 🙂 The parsnip will be so soft and yummy you won’t even believe it.

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