Vegan pasta gratin

Dough gratins are perfect for making a basic meal really more comforting! The trick is to finish baking on “broil” or “grill” to brown the top!

I made this dish with the last old cherry tomatoes of the season that I had at home. They wouldn’t have been great to eat raw on their own, so now was the time to cook them. (The French-es I know that your seasons are always early so you’re going to tell me that cherry tomatoes have been over for 2 months haha but I can’t change that ).

Malted yeast = nutritional yeast in Quebec // beer can be omitted.


  • garlic – 1 – 2
  • salt
  • soy cream – 250 < /span>(mL)
  • cherry tomatoes – 200 (g)
  • dry pasta – 300 (g)
For the small cheese au gratin:

  • salt < !---->
  • agar-agar – 1 ( tsp)
  • tapioca starch – 1 ( càs)
  • beer< /span>– 30 (mL)
  • malted yeast– 20 (g)
  • vegetable milk – 250 (mL)


  • In a gratin dish, put the clove of garlic with its skin still on, the cherry tomatoes, salt, pepper and olive oil. Bake the dish at 180 degrees C (355•F) for 20 minutes. Time to cook the pasta in water!
  • While cooking the cherry tomatoes in the oven and the pasta in the pan, prepare the cheese sauce to gratin! Mix all the ingredients in a blender. Then pour the mixture into a saucepan. Heat while whisking constantly. When the mixture thickens and becomes stringy like melted cheese, turn off the heat.
  • Drain the pasta. Get your gratin dish out of the oven. Add pasta and soy cream. Mixed. Adjust the seasoning. Pour the “cheese” on top and bake for 10 minutes. Finish cooking for 2-3 minutes on the “grill” or “broil” function to brown the top! It’s ready
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