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)
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
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 / 1/3 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
- 1/4 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
Why do you boil the potato before? Also, do you slice after boiling?
This looks delicious! Can leftovers be frozen?
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!
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!
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!
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
Thank you, Sina! I hope you do get to try it again :-)
This is SO incredibly gorgeous – I can imagine serving this for brunch. Delicious!
Thanks Ceara! It’s totally brunch-worthy :-)
You forgot one thing Aimee … that recipe is also gorgeous! I’m dying to make it now; must go shopping!
Oh thank you so much, Alisa! Let me know if you give it a go :D
I have pale Irish freckly skin, so I get you on the not liking summer thing – but I have trained myself to love it seeing as I now live in California :) This tian is so so pretty!! This will be the perfect thing to bring along to a baby shower I am going to this weekend – cant wait to try it!
I think I would definitely love the sun more if I was living in California, because it’s a sunny place! But when England tries to be sunny, it’s just awful, in my opinion. It can’t pull it off! Anyway, let me know if you give this one a go :-)
Grumpy and pale winter hater here. I love all things summer. I especially love the look of this gorgeous dish. I need to try this.
Thanks Linda! I love “grumpy, pale winter hater” haha :D
That looks so tasty, I will have to try it! Hopefully will fill the quiche-shaped hole in my life ;)
It is seriously tasty! Also, I tried this quiche recipe recently and it was amazing, if you’re looking for something more quiche-y: http://bitofthegoodstuff.com/2015/11/roasted-tenderstem-red-pepper-and-sun-dried-tomato-quiche-dairy-free-egg-free-vegan/
This dish is just beautiful and I can just imagine how wonderful it tastes. I want it for dinner with a great big fresh salad. Yum!
Oh yes, it would be delicious with a lovely peppery salad! Thanks Mel :-)
Such a beautiful dish, and I love the sauce, too. Can’t wait to try this one out this summer! Great pix – you did well with your sunlight :)
Thanks Patricia! Yeah, one more reason to love these brighter evenings – more time for food photography :-)
What a beautiful dish! All ingredients are new to me except veggies! I bet this taste heavenly !
Oh thank you, Uma! :-)
What a gorgeous dish! I’m finding dairy agrees with me less and less and am trying to find alternatives, so happy to have discovered your blog and lovely recipes Aimee!
Thank you, Sus! So lovely to discover your blog too :-) currently drooling over your tumeric hummus recipe!
This dish is so beautiful!! I’m amazed at the crust the cheese sauce formed too. Wow! And I hear ya on the summer heat. I don’t like midwest winters either, but 90 sweltering sticky summer heat is also not my friend. If I could live somewhere where the temps range between 50-72 all year, I would be a happy camper. :)
Same here, Jenn! That would be ideal for me :-)
Summer in a tin right there! Perfect, I know my vegan boy will love this when he comes home for the summer!
Thanks Chris! I love the description “summer in a tin” :-)
What a work of art. I can’t believe this is vegan. Looks like a great mother’s day dish!
Thank you so much, Kelly! I love it when you get to be a little bit “artistic” with a dish.
Looks so delicious! The cheese sauce sounds amazing :D definitely need to give this one a go :)
Thanks Nadia :D You will love it!
I’ve never had a Tian, never made a Tian, but it is a work of veggie art! All those “cheese” coated saucy rainbow layers are calling to me, especially those tomatoes because cooked tomatoes are so good! You’ve got me craving savory food and it’s only breakfast time here, that is a feat :)
I’m just getting my own back for when you make me crave food after I’ve had my dinner ;-)
I am so impressed with this cheese sauce! It looks way too decadent to be oil free, but you did it!
It’s sort of like a cheesy bechamel, I love it! Thanks Becky :-)
I’m just going to skip the part that you think you’re not a summer person….
Ah but this is lovely!!! I’ve never had any type of tian or veggie tart…ever…haha! But this looks so good and such a lovely recipe to change things up with
Thanks Rebecca :-)