Broccoli Gratin with Plant-Based Mince and Goat Cheese

Name: Broccoli Gratin with Plant-Based Mince and Goat Cheese
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 600 g broccoli; 1 onion; 1 garlic clove; 1 egg; 1 goat cheese log; 50 g grated Gruyère; 20 g butter; 250 g plant-based mince; 100 g vegetarian bacon; 5 cl vegetable stock; 5 sun-dried tomato; 2 tbsp flour; 2 tbsp olive oil; 1 tsp salt; 1 tsp pepper

A comforting vegetarian gratin combining broccoli purée, a plant-based mince filling and slices of goat cheese, all baked until golden. Serve with a salad.

Total time : 1 h 5
Servings : 4 servings
Difficulty : Medium

MARIE FRANCESE DA SILVAShared by @mariefrancesedas2aexwh

Broccoli Gratin with Plant-Based Mince and Goat Cheese

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Steps

1
Cook the broccoli florets for 8 minutes in salted boiling water, drain and mash, then stir in the egg, flour, 30 g of Gruyère, salt and pepper.
8 min
2
Preheat the oven to 190 °C.
3
Peel and chop the onion and garlic, cut the sun-dried tomatoes into pieces and slice the goat cheese log.
4
Heat the olive oil in a frying pan and sauté the onion for 3 minutes.
3 min
5
Add the plant-based mince, garlic and sun-dried tomatoes, pour in the stock, season with salt and pepper, and cook for 5 minutes, stirring.
5 min
6
Butter a baking dish, then layer in the broccoli purée, the plant-based mince mixture and the goat cheese slices.
7
Cut the vegetarian bacon into pieces and add it, sprinkle with the remaining Gruyère, drizzle with a little olive oil and bake for 25 minutes.
25 min
8
Serve with a salad.

Nutrition · per serving · Estimate

687 kcal

Protein

45 g

Carbs

33 g

Fat

45 g

Macronutrients

Protein

89% RI

45 g

Carbs

13% RI

33 g

of which sugars

14% RI

13 g

Fat

64% RI

45 g

of which saturates

102% RI

20 g

Fiber

31% RI

7.7 g

Minerals

Sodium

58% RI

1391 mg

Potassium

72% RI

1437 mg

Calcium

87% RI

698 mg

Iron

41% RI

5.8 mg

Magnesium

35% RI

130 mg

Zinc

43% RI

4.3 mg

Vitamins

Vitamin C

184% RI

148 mg

Vitamin D

18% RI

0.9 µg

Vitamin A

45% RI

363 µg

Vitamin B6

57% RI

0.8 mg

Vitamin B12

68% RI

1.7 µg

15/15 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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Broccoli Gratin with Plant-Based Mince and Goat Cheese

A comforting vegetarian gratin combining broccoli purée, a plant-based mince filling and slices of goat cheese, all baked until golden. Serve with a salad.

Total time : 1 h 5
Servings : 4 servings
Difficulty : Medium

MARIE FRANCESE DA SILVAShared by @mariefrancesedas2aexwh

Photo

Watch the original

Cook this recipe in the app

Full-screen cook mode, timers and shopping list. Free to start.

DOWNLOADApp Store

GET ITGoogle Play

Steps

1
Cook the broccoli florets for 8 minutes in salted boiling water, drain and mash, then stir in the egg, flour, 30 g of Gruyère, salt and pepper.
8 min
2
Preheat the oven to 190 °C.
3
Peel and chop the onion and garlic, cut the sun-dried tomatoes into pieces and slice the goat cheese log.
4
Heat the olive oil in a frying pan and sauté the onion for 3 minutes.
3 min
5
Add the plant-based mince, garlic and sun-dried tomatoes, pour in the stock, season with salt and pepper, and cook for 5 minutes, stirring.
5 min
6
Butter a baking dish, then layer in the broccoli purée, the plant-based mince mixture and the goat cheese slices.
7
Cut the vegetarian bacon into pieces and add it, sprinkle with the remaining Gruyère, drizzle with a little olive oil and bake for 25 minutes.
25 min
8
Serve with a salad.