{"id":11551,"date":"2019-03-13T07:00:45","date_gmt":"2019-03-13T14:00:45","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=11551"},"modified":"2022-09-18T02:38:26","modified_gmt":"2022-09-18T09:38:26","slug":"vegan-butternut-squash-gratin-kamut","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-butternut-squash-gratin-kamut\/","title":{"rendered":"Vegan Butternut Squash Gratin with Kamut Berries"},"content":{"rendered":"\n

A vegan version of the gratin dish with no butter or cream, this butternut squash gratin is yet wonderfully creamy and delicious. Kamut berries deliver delightful chewiness laced in between the tender slices of butternut squash. Smoked tofu ups the protein and adds a bold layer of flavour; spinach boosts the nutrient profile. <\/p>\n\n\n\n

This delectable squash gratin is a complete meal in itself, although you may serve it as a side dish as well. It\u2019s also easy to make ahead \u2014 great for special occasions and gatherings. This vegan gratin is nut-free and can be made gluten-free too.
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Although we\u2019re in March and in some places this means Spring is around the corner, over here it\u2019s still rather cold with temperatures grinning with single digits and sometimes below zero. For days like these, we love hearty baked dishes that make a complete filling meal all by themselves.<\/p>\n\n\n\n

Butternut squash can be found year round. It\u2019s one of the magical squashes that goes equally well in winter dishes<\/a> as it does in summery meals and not forgetting desserts<\/a> too. <\/p>\n\n\n\n

The butternut squash lends itself well to this hearty vegan gratin dish — tender creamy flesh bursting with flavour — that is sure to win the heart of picky veggie eaters. Their vibrant orange colour adds much brightness to sultry winter days and vigour to the body while tantalising the taste buds. <\/p>\n\n\n

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Coconut milk really makes this gratin extra creamy while keeping it nut-free too. <\/p>\n\n\n\n

Kamut khorasan wheat berries, which I\u2019ve talked about more explicitly in the previous post<\/a>, add toothsome chewiness and a good nutrient profile. Kamut is generally easier to digest by many non-celiac people with wheat sensitivities who cannot eat modern wheat.<\/p>\n\n\n\n

Also, the magnesium from kamut actually helps in the absorption of iron from the spinach greens. So, altogether this dish is packed full of nutrients.
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Variations to the Recipe<\/strong><\/h3>\n\n\n\n

Kamut substitutes<\/strong><\/h4>\n\n\n\n

If you can\u2019t find Kamut, you may substitute with spelt berries<\/strong>, farro<\/strong>, Einkorn<\/strong>, oat grains<\/strong> or wheat berries<\/strong>. <\/p>\n\n\n\n

For gluten-free<\/em> or grain-free <\/em>options:<\/strong><\/h4>\n\n\n\n

To make this vegan gratin gluten-free<\/em>, substitute the Kamut with brown rice. It will work in this particular dish as the grains need to be precooked. <\/p>\n\n\n\n

If you are using brown rice, I suggest to slightly undercook them so they continue cooking in the dish. Kamut is tougher that brown rice and it\u2019s actually quite unlikely to risk overcooking kamut unless you deliberately leave it cooking for hours.<\/p>\n\n\n\n

For grain-free<\/em>, you may substitute the Kamut with another layer of tofu or some coarsely mashed cooked chickpeas. Or simply omit the Kamut altogether and this gratin will still be utterly delicious!<\/p>\n\n\n\n

For soy-free<\/em> option:<\/strong><\/h4>\n\n\n\n

I love the bold layer of flavour that the smoked tofu adds but if you want this dish to be soy-free<\/em>, you may leave out the tofu. The Kamut alone adds a good amount of protein to this squash gratin dish. <\/p>\n\n\n\n

Other variations:<\/strong><\/h4>\n\n\n\n

If you can\u2019t find smoked tofu, use regular firm tofu that is marinated in a little soy sauce, then pan-fry before adding it to the dish.<\/p>\n\n\n\n

You may substitute the spinach with other leafy greens like chard or even kale.
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To make Vegan Butternut Squash Gratin with Kamut Berries:<\/strong><\/h2>\n\n\n\n

Start the day before and let the kamut grains soak overnight in plenty of water. The next day, drain the water, add fresh water and cook the grains either on the stove top or in the pressure cooker until they are tender. Pressure cooker instructions are given below.<\/em><\/p>\n\n\n

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When you are ready to make the gratin dish, toss the butternut squash in some olive oil in a baking dish and roast them for about 30 minutes until they are almost done.<\/p>\n\n\n

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While the squash is baking, make the creamy bechamel or white sauce and set aside.<\/p>\n\n\n

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Once the squash are ready, remove a layer of butternut squash from the dish.
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Then top with some sauce and sprinkle with fresh thyme. We are going to need 5 layers of sauce (2 of which are just a few spoonfuls), so gauge the amount so that you\u2019ll have enough for the final topmost layer.
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Scatter half of the kamut berries on the sauce and spread evenly.
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Drizzle a little of the sauce and optionally top with some vegan cheese.
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Add the spinach followed by a few spoonfuls of sauce and the smoked tofu.
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Top with the rest of the kamut berries and some more sauce.
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Then add the rest of the butternut squash and cover with a final layer of sauce. Sprinkle some more thyme. I\u2019ve skipped breadcrumbs toppings in this dish but you may add some if you wish.
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Then the dish goes in the oven at 180C \/ 350F for 30 minutes uncovered. I like to broil it for the last 3 – 5 minutes for an alluring golden top.
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Vegan Butternut Squash Gratin with Kamut Berries<\/h2>\n
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This butternut squash gratin a really creamy flavourful dish with a mouthful of textures from the kamut grains and beautiful flavours from the butternut squash, smoked tofu and rich cheesy bechamel sauce. This is a complete meal in itself, although you may serve it as a side dish as well. It\u2019s nut-free and can be made gluten-free by omitting the kamut. It\u2019s easy to make ahead \u2014 great for special occasions and gatherings.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Main Dish, Side Dish<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Vegan<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>butternut squash gratin, kamut berries, kamut recipes, vegan gratin, vegan squash gratin<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Soaking Time <\/span>12 hours<\/span><\/span> hrs<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>2<\/span> mains, or 4 sides<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Teenuja Dahari – veganlovlie.com<\/span><\/div>\n

Ingredients<\/h3>