This Harvest Vegetable Gratin recipe is delicious and sophisticated, almost meaty, but it’s vegetarian and gluten-free! Perfect for meatless Mondays or a leisurely brunch.
“I don’t have any research to support this claim, but I do believe that people who eat from the same pot or tray are sharing more than just food.” -Michael Pollan, Forward to The Pollan Family Table cookbook
One of the main themes of Alex and my work is how food brings us together. And not just literally, as with people gathered around a table. It’s more than that: Eating the same food together helps us bridge our differences and creates a sense of empathy for a shared experience. Food is about connection and people. This is what attracted us and continues to attract our attention. Now that our family has grown from two to three, it’s even more fun. Even though Larson is a little too young at 9 months to really understand when we all eat the same food, something really stirs in me. I ate this Harvest Vegetable Bake together this weekend, and seeing Larson loving it so much (and making the yum-yum noise while eating it) was fulfilling in a way I never dreamed of.
Gather around the table
So it’s fitting that this recipe comes from a family that stands for exactly that: coming to the table together. It’s the Pollan family: mother Corky and sisters Dana, Lori and Tracy. Brother Michael is known for his books and documentaries on food and nutrition. Her mother and sisters were working on a cookbook with the message that a culture of family food is transformative: to your physical health, mental well-being, and overall happiness. The dining table is not only a place of nutritious eating, but also a place to gather and create a shared community experience.
We were fortunate to have the Pollan family as guests on our podcast and it’s one of our favorite episodes to date. Maybe it’s because we had four guests at a time (yes, four!). But I think it’s because of the genuine warmth and sincerity with which these women shared growing up at the table – and their own hopes for the next generation of eaters.
How to make this vegetable patty
This Harvest Vegetable Bake is a recipe from her cookbook, The Pollan Family Table. It’s a vegetarian main course that we should try from Pollans and my goodness does it taste good! It’s a combination of vegetables and baked tofu, topped with cheese and cooked until bubbly. Although it takes some time to prepare, the taste is hearty and refined, almost meaty. We’ve served it as a vegetarian main course for dinner, but we think it would also make a fantastic savory pastry for brunch. It might even work at the Thanksgiving table!
Another thing we love about the book is that each recipe comes with a market list that only includes the ingredients needed at the store and no ingredients that would likely be in your pantry. Taking a quick photo on your phone makes shopping easier. Congratulations to the Pollan family on a great book: we can’t wait to read the next one! And be sure to listen to her podcast episode: A Family Affair.
How to serve this vegetable gratin
This baked vegetable recipe is incredibly versatile and can be served in so many ways. Here are some of our favorite ways to enjoy this recipe:
- With a side of brown rice — Hearty veggies and cheese pair perfectly with a side of brown rice. The rice completes the meal and adds a healthy source of carbohydrates to your plate without sacrificing the main attraction (the vegetable cooking!).
- With a simple salad — When serving this vegetable dish for lunch or dinner, a fresh salad goes well with the baked vegetables.
- With fruit salad — To make this dish brunch-worthy, serve it with a light, fresh side dish like a fruit salad.
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This recipe is…
This harvest vegetable patty is vegetarian and gluten-free.
Related: For this recipe, try our homemade vegetable broth!
The description
This harvest vegetable patty is delicious and sophisticated, almost meaty, but it’s vegetarian and gluten-free! Perfect for meatless Mondays or a leisurely brunch.
- 12 at 141 ounce package of extra firm organic tofu, drained and sliced 1/2-inch cube
- 1 tbsp butter without salt
- 3 tablespoons Extra virgin olive oil
- ½ cup finely chopped shallot
- 4 Garlic cloves (2 chopped, 2 cut)
- 1 tbsp dry sherry (we used brandy in a pinch)
- ½ cup dry white wine
- 1 cup low-sodium vegetable broth
- 1 teaspoon soy pasture
- Kosher salt
- Freshly ground black pepper
- 1 cup sliced cremini or baby bella mushrooms
- 1 cup peeled and sliced carrots, cut into them 1/4– circles one inch thick
- 2 cups sliced zucchini, cut into 1/4-inch-thick rounds (we omitted)
- 2 1/2 cups 1 inch broccoli florets
- 2 cups Swiss chard, stemmed and roughly chopped (we made 5 cups)
- ¾ cup grated cheddar cheese
- ¾ cup shredded Monterey Jack cheese
- Place a wire rack in the center of the oven and preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, turning once halfway through cooking. Remove from the oven and set aside. Increase oven temperature to 400ºF.
- In the meantime, start preparing the sauce and vegetables. In a small saucepan over medium heat, melt the butter. Add 1 tablespoon of oil, the shallot and the chopped garlic. Stir occasionally until translucent and beginning to brown, about 8 minutes. Add the sherry and white wine and cook for 2 minutes. Stir in vegetable stock, soy sauce, ½ tsp salt, and ⅛ tsp pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Put aside.
- While the sauce is simmering, add the remaining 2 tablespoons oil to a large skillet over medium-high heat. When the oil is simmering, add the chopped garlic, mushrooms, and carrots and sauté for 2 minutes. Increase heat to medium-high, add zucchini and broccoli and sauté for 6 minutes. Add the chard and stir all the vegetables for a further 2 minutes until well combined and the chard has collapsed.
- Transfer the vegetables to a large casserole or casserole dish. Add the tofu, pour the sauce over the casserole and mix. Sprinkle cheddar and Monterey Jack cheese on top. Bake uncovered until cheese is golden and bubbly, 20 to 25 minutes. Serve hot.
Remarks
Reprinted with permission from The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals by Corky, Lori, Dana and Tracy Pollan
- Category: main course
- Method: Cooked
- Kitchen: American
Keywords: Vegetable gratin, vegetable gratin recipe
