Vegan Courgette Gratin

What is Gratin? 

In French, the word gratin originally referred to the tasty crust left behind in a pan after baking, which was scraped off and eaten as a bonus for the chef.

A gratin is usually topped with grated sharp cheese and/or breadcrumbs. Adding just cream will also produce a lightly browned crust if baked in high heat. Technically, macaroni and cheese is a gratin, in that a protective crust form while it bakes, giving it a lightly browned and crunchy topcoat, while keeping the rest of the dish moist. Gratins are served straight from the dish.

Today, i giving a try to do with this french dish, but the vegan way. I have chosen olive oil, cream of soya with chickpea powder and top with dried soya bits. Size of tray at your choice, courgetti/zucchini sliced thinly and laid on the base of the tray. Shredded carrot (optional). Pour some olive oil over.

Prepare about 5 tbsp of chickpea flour with cream of soya. Blend well to remove crumbs from the flour. Salt for tasting, add some water to the batter if too thick. Spread over the vegetable. Sprinkled with herbs and spices, and soya bits.

 Put to bake in a preheated oven at 180 degrees C for about 20 mins or until you see some cracks on top.

Remove from oven, and served hot. The top crust is crispy while the courgettes are soft and tasty.