Vegan Zucchini and Rice Gratin

 Vegan Zucchini and Rice Gratin

This recipe is a great way to use up the summer glut of zucchini (courgettes) - its creamy, soothing, and delicious!  It's really a vegan adaptation of the recipe over on Smitten Kitchen;  when I saw the photos I knew I had to give it a shot!  

It was very easy to veganize, so I don't have much to say...even if you don't normally like zucchini, give this a try.  We're very picky about our zucchini not being soggy, and I was a bit concerned it would end up a pile of mush, but it held its texture and taste really well.  I will definitely be making this again soon!

 

Vegan Zucchini and Rice Gratin

Total time: 1 hour
Serves: 4

1/2 cup uncooked brown rice
Olive oil
3 medium zucchini, sliced into thin rounds
200g (about 1/2 pound) cherry tomatoes, quartered
1 onion, diced
2 cloves garlic, minced/crushed
1 block silken tofu
2/3 cup vegan parmesan (I used the cashew parmesan recipe from the Minimalist Baker)
1/4 tsp dried thyme
1/4 tsp bouillion powder
salt and pepper to taste

Boil the rice in plenty of water until cooked (about 30 minutes), then rinse in cold water to stop the cooking process, drain, and set aside.

Meanwhile, preheat the oven to 230C/450F.  Rub the zucchini slices and tomato quarters with olive oil, and roast them for about 10 minutes, then remove the tomatoes from the oven and set aside.  Flip the zucchini over, and roast for a further ten minutes or so, until well browned and crispy.

While the zucchini is roasting, sautee the onion and garlic until caremelised in 2 tsp olive oil.  Then, add this mixture, the tofu, thyme, boullion powder and half of the vegan parmesan to a blender, and blitz until fully combined and creamy.  Combine this 'custard' with the drained rice.

Prepare a large casserole dish (I used a 9x13) by either greasing it with olive oil, or lining it with parchment paper.  Spread half the rice mixture into the bottom of this dish, and place half the tomatoes and zucchini on top.  Cover with the remaining rice, top with the left over zucchini and tomato, and sprinkle vegan parmesan liberally on top.  Drizzle or spray with olive oil, and bake for about 15 - 20 minutes, until the top has browned nicely.