The Vegan Sweet Potato & Apple Gratin with brie, cranberries & walnut crumble is a comforting dish. This recipe contains 10 grams of protein and 550 calories per serving. We made this meal with sweet potatoes, apples, cheese, onion, cooking cream, milk, walnuts, panko breadcrumbs, maple syrup, lemon juice, spices, herbs, and Dijon mustard. This dish only takes one hour and thirty minutes to prepare. Store this Vegan Sweet Potato & Apple Gratin with brie, cranberries & walnut crumble for four days in the refrigerator. You may serve it with vegan dinner rolls, maple-roasted carrots, garlic herb bread, creamy cauliflower soup, or roast dinner.
STATS:
- Total time: 1 hour 30 minutes
- Diet: Vegan
- Cooking time: 65 minutes
- Serving: 8
- Calories: 550 kcal
- Cuisine: American
- Serving size: 1/8
- Course: Side Dish
- Preparation time: 25 minutes
INGREDIENTS:
SWEET POTATO AND APPLE GRATIN:
- 3 medium sliced sweet potatoes
- Half tsp ground cinnamon
- 3 medium sliced Honeycrisp apples
- Quarter tsp grated nutmeg
- 8 oz sliced vegan Brie-style cheese
- Half cup dried cranberries
- 1 cup unsweetened vegan cooking cream
- Half cup unsweetened vegan milk
- 2 minced garlic cloves
- Half tsp kosher salt
- 1 tbsp thyme leaves
- Half a small sliced red onion
- A little vegan butter
- Quarter tsp cracked black pepper
WALNUT CRUMBLE:
- 1/3 cup panko breadcrumbs
- 2 tbsp grated vegan Parmesan cheese
- 1 tbsp melted vegan butter
- Half cup chopped walnuts
- 1 tbsp pure maple syrup
- 1/4 tsp ground cinnamon
- 1 pinch kosher salt
MAPLE-DIJON FINISH:
- One tbsp pure maple syrup
- 1 tsp Dijon mustard
- One tsp lemon juice
GARNISH:
- Thyme leaves
- Toasted walnut pieces
- Cranberries
- Flaky sea salt
INGREDIENT NOTES:
HONEYCRISP APPLES:
- Add them to get the sweet and slightly tart flavor in the recipe. They hold their shape nicely while baking and pair well with the sweet potatoes. You may replace them with Granny Smith apples instead.
SWEET POTATOES:
- They get tender while baking and provide a naturally sweet taste. These potatoes have a rich color that makes the meal look attractive. Utilize Yukon Gold potatoes as another option.
VEGAN BRIE-STYLE CHEESE:
- It gives creamy and cheesy layers to the gratin. This cheese has a soft texture that pairs well with the apples and sweet potatoes. You may use vegan Camembert-style cheese as an alternative.
UNSWEETENED VEGAN COOKING CREAM:
- We use this cooking cream to make the rich sauce that coats the layers nicely. It keeps the meal moist and makes the ingredients tender. Include unsweetened cashew cream as another idea.
INSTRUCTIONS:
- First, grease the dish with vegan butter and warm the oven to 375°F.
- Make 1/8 inch thick slices of the peeled sweet potatoes and cut the apples into the same thickness.
- Now slice the red onion thinly and mince the garlic cloves properly.
- Whisk vegan cooking cream, salt, vegan milk, garlic, thyme, cinnamon, nutmeg, and black pepper in the bowl.
- Arrange an even layer of one-third sweet potato slices in the dish, then add 1/3 of the apple slices.
- Spread some vegan Brie-style cheese, dried cranberries, and sliced red onion on the layer.
- Repeat the same steps and include the same ingredients to make layers.
- Include a layer of vegan cheese and a few cranberries on top, then pour the cream mixture on the dish.
- Cover the dish with foil, then place it in the oven and bake for 40 minutes.
- Mix chopped walnuts, panko breadcrumbs, vegan Parmesan, melted vegan butter, maple syrup, cinnamon, and salt in the bowl.
- Remove the foil and sprinkle walnut crumble on the surface, then bake the dish for 25 minutes.
- Whisk maple syrup, Dijon mustard, and fresh lemon juice in a small bowl.
- Drizzle the maple-Dijon mixture on the gratin and leave it for 15 minutes.
- Lastly, garnish the dish with thyme leaves, walnut pieces, cranberries, and salt.
SERVING SUGGESTIONS:
MAIN:
- Mushroom Wellington
- Herb-Roasted Tofu
- Lentil and Mushroom Loaf
- Stuffed Butternut Squash
- Balsamic-Glazed Tempeh
SALADS:
- Apple Walnut Salad
- Harvest Salad
- Spinach and Pomegranate Salad
- Pear and Arugula Salad
VEGETABLE SIDE:
- Maple-Roasted Carrots
- Lemon Garlic Green Beans
- Roasted Broccoli with Almonds
- Balsamic Glazed Parsnips
BREAD AND ROLLS:
- Rosemary Focaccia
- Whole Wheat Bread
- Garlic Herb Bread
- Crusty Sourdough Bread
SOUPS:
- Creamy Vegan Pumpkin Soup
- Roasted Butternut Squash Soup
- Carrot and Ginger Soup
- Creamy Cauliflower Soup
- Lentil Vegetable Soup
TIPS:
- Cut the sweet potatoes and apples into equal pieces to ensure they cook evenly.
- To prevent the gratin from browning too soon, cover the dish with foil while baking.
- For optimal crispness, sprinkle the crumble gently on the gratin rather than pressing it down.
- Cool the gratin for 15 minutes to allow the layers to settle before serving neatly.
STORAGE INFORMATION:
FRIDGE:
- Cool the gratin and add it to a closed box & store for four days.
FREEZER:
- Add the dish to a container and store for two months.
FAQs:
Can I prepare this dish earlier?
- Yes, you may prepare the ingredients in advance and assemble to bake when needed to serve.
Should we peel our sweet potatoes?
- Yes, you can peel them to achieve a soft and consistent texture in the gratin.
How can I make this recipe nut-free?
- For the desired variant, chopped pecans or sunflower seeds can be used instead of walnuts.
What makes the gratin so watery?
- The wetness from the apples and the thin vegan creams provide watery results. To ensure that the layers settle perfectly, let the gratin to cool for 15 minutes.
Are ordinary potatoes a good substitute for sweet potatoes?
- Yes, normal potatoes can be used to make a more savory gratin with less sweetness.
NUTRITIONAL INFORMATION:
Calories: 550 kcal
Net carbs: 48 g
Iron: 3 mg
Total carbs: 55 g
Vitamin A: 23,000 IU
Fiber: 8 g
Calcium: 250 mg
Protein: 10 g
Sodium: 700 mg
Potassium: 850 mg
