Broccoli Gratin



500 g frozen broccoli
60 g breadcrumbs

Roux Sauce:
240 ml milk | soy, oat or cashew
20 g ~ 2 tbsp cornstarch
15 g ~ 3 tbsp nutritional yeast
7 ml ~ ½ tbsp olive oil

Salt & Spices:
1 tsp onion powder
1 tsp garlic powder
½ tsp salt


1 lb frozen broccoli
½ cup breadcrumbs

Roux Sauce:
1 cup milk | soy, oat or cashew
2 tbsp cornstarch
3 tbsp nutritional yeast
½ tbsp olive oil

Salt & Spices:
1 tsp onion powder
1 tsp garlic powder
½ tsp salt

MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
1Preheat the oven to 200°C (400°F) Fan. Arrange frozen broccoli (take it directly from the freezer) on top of a baking tray lined with baking paper. Use two baking sheets and double-line the tray.
2Roast in the middle oven for 5 minutes.
3In the meantime, make the roux. Add milk, nutritional yeast, cornstarch, olive oil, salt and spices to a medium-sized saucepan (20 cm ~ 8 inch).
4Whisk to combine.
5Cook over medium heat for ~ 2 minutes until the milk begins to steam. Whisk continuously until the roux thickens. Set aside.
6Take broccoli out of the oven and cut the florets into small pieces. Move them closer together on the tray.
7Pour the roux over the broccoli.
8Top with breadcrumbs. Tip: Lightly spray the breadcrambs with olive oil.
9Bake in the middle of the oven for 15 minutes.
10Transfer to plates.
Nutritional Info
Makes 2 portions
320 Calories per portion
21g protein
45g carbohydrates
12g fiber
8g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, E, K
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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