Here’s a recipe that looks comforting, tastes delicious and is extremely easy to make, with just about 15 minutes of hands-on cooking time. My Vegan Artichoke Potato Gratin. Each bite of this dish is creamy and has the unique flavor of artichokes. These thorny green globes are in season now, but I made my job a little easier by using frozen artichoke hearts because who has the time to prep artichokes? Not me. Besides, unless you’re farming artichokes in your backyard, it’s likely much more economical to just use the frozen or canned variety. But if you do have fresh artichokes, and the time to prep them, please use them by all means. I like combining artichokes with potatoes and the beefless “beef” in this recipe because it makes it a complete and very filling meal rather than a side. The best part is, it is really versatile– this is an awesome breakfast or brunch recipe, but it also makes for an elegant and filling dinner. Or lunch. The breadcrumb topping on this gratin is really, for the lack of a better metaphor, the icing on the cake. The breadcrumbs toast up all crunchy and golden, and they are cheesy with nutritional yeast, savory with herbs, and quite delicious, really. Check to get new recipe updates by email.
You can serve this vegan gratin with a fresh, green salad and make it a lunch or dinner. Because there’s protein, veggies and carbs in this dish, however, it’s perfectly great and nutritious on its own as well.
More recipes from the blog
Recipe card
