Melt-in-Your-Mouth Creamy Vegan Celery Gratin

This tasty, creamy, satisfying recipe is a great way to include more of an ingredient you may not be using too often in your kitchen. Do you regularly include celery in your meals? I personally don’t. And usually, I am hesitant about trying this type of ingredient, as initially it doesn’t sound like something too delicious at all.

This creamy celery dish is absolutely phenomenal, though! The celery turns out both tender and crisp!

This recipe will absolutely hit the spot for becoming a family favorite and feeding your loved ones to a greater variety of veggies.

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Ingredients

  • 4 tablespoons olive oil
  • 4 cups thinly sliced celery
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 cup soy milk
  • 1 (4.5 ounce) can chopped mushrooms, drained
  • 2 tablespoons chopped green bell peppers
  • 1 (2 ounce) jar chopped pimento peppers
  • 1 cup nutritional yeast
  • 1 cup soft bread crumbs
  • 2 tablespoons of coconut oil, melted

Preparation

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium saucepan over medium heat, and cook celery until tender, about 5 minutes. Move celery aside, and mix in flour and salt. Pour in the soy milk, and mix all ingredients, stirring constantly, until thickened.

Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in nutritional yeast, and stir a bit more.

In a small bowl, blend bread crumbs and coconut oil. Transfer the celery mixture to a medium baking dish, and sprinkle with the bread crumb mixture. Bake 20 minutes in the preheated oven, or until lightly browned.

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