So you can probably guess from the photos, but a Tian is similar to a gratin recipe.
The name comes from a large round cooking pot used in Provence, France and the dish is made up of layered roasted vegetables.
The end result is comforting, delicious and surprisingly healthy (when you make it with my fat-free cheeze sauce!)
This dish is:
- Vegetarian and vegan
- Dairy-free and eggless
- Gluten-free, grain-free and paleo-friendly
- Fat-free and low calorie
- Nut-free (use nut-free milk)
📖 Recipe
Vegetable Tian with Cheeze Sauce (Vegan)
Yield:
4
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes
This delicious, healthy dish can be served as a side dish or can be made into a whole meal!
Ingredients
- 1 tsp olive oil or low-cal spray
- 1 courgette
- 1 yellow courgette
- 4 to matoes
- 2 medium potatoes
- 1 yellow onion
- 1 tbsp finely chopped mixed herbs, I used sage, basil and rosemary
- Salt & pepper
For the cheeze sauce
- 80 ml / ⅓ cup unsweetened almond milk, or soy milk for nut-free alternative
- 1 heaped tbsp arrowroot powder
- A pinch of nutmeg
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ cup nutritional yeast
Instructions
- Preheat oven to 200C / 390F and bring a pan of water to the boil.
- Once the water is boiling, add the potatoes and cook for 6-8 minutes. Then leave the potatoes to cool in the freezer for about 10 minutes.
- Meanwhile, prepare the rest of the vegetables (excluding the onion) using either a mandolin or a sharp knife to cut them into thin slices. Do the same with the potatoes, once they've cooled.
- Dice the onion and fry in the olive oil until softened. Add to the bottom of a round dish.
- Now start layering on the vegetables alternately in a circular pattern.
- Sprinkle the herbs on top and add salt and pepper to taste.
- Cover in tin foil and cook for 30 minutes then remove from the oven to add the cheese sauce.
Prepare the cheeze sauce
- In a blender, mix the almond milk and arrowroot together until smooth. Transfer to a saucepan and bring to a boil, reduce to a simmer and stir until thickened. Stir in the nutmeg, garlic powder, onion powder and nutritional yeast.
- You can simply pour the cheese sauce on top of the vegetables but you won't see the beautiful pattern! So I like to add it a tablespoon at a time, using the back of the spoon to smooth it between the vegetables so you can still see them peeking out on top.
- Return the dish to the oven, this time without the tin foil and cook for a further 20 minutes until the sauce has formed a crust and the vegetables are starting to crisp on top.
- Serve and enjoy!
Nutrition Information
Yield 4Amount Per Serving Calories 116Carbohydrates 21.2gFiber 4.5gSugar 6.1gProtein 6g
Shelley says
Why do you boil the potato before? Also, do you slice after boiling?
Elissa says
This looks delicious! Can leftovers be frozen?
Aimee says
I’ve not tried freezing this dish, I’m not sure how well it would work to be honest as it could dry out a little too easily. I would add some more sauce before freezing. Let me know if you try it!
Kate says
This looks amazing and I’m currently cooking it – veg is in the oven! But surley 80ml of almond milk can’t be right? I have a ball of glue in the pan! Help! Please!
Aimee says
Hi Kate, if it’s too thin, just add more arrowroot and if it’s too thick, just add more almond milk. It’s best to add a small amount of arrowroot powder in some cold water or almond milk first, and gradually add more liquid. Hope that helps!
Sina @ Vegan Heaven says
This looks sooo good, Aimee! When I was still vegetarian my mom often made something similar for us and I loved it. Haven’t thought of this for years, but I totally need to try your recipe!! <3
Aimee says
Thank you, Sina! I hope you do get to try it again :-)
Ceara @ Ceara's Kitchen says
This is SO incredibly gorgeous – I can imagine serving this for brunch. Delicious!
Aimee says
Thanks Ceara! It’s totally brunch-worthy :-)