Dairy free vegetable gratin

    40 min

    A simple starter or side dish recipe: Vegetable gratin with rice and buckwheat flakes that does not contain any cheese or dairy.

    1 person made this

    Serves: 4 

    • 60g rice flakes
    • 60g buckwheat flakes
    • 4 eggs
    • 200g mixed vegetables (1 onion, 1 carrot, 1 celery stick, etc.)
    • salt
    • five pepper blend (such as Bart®)
    • ground cumin

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 210 C / Gas 6-7 and lightly grease a 20cm square baking tin (or 4 ramekins for individual servings).
    2. In a small bowl beat eggs with rice and buckwheat flakes. Wash or peel and finely chop the mixed veg. Add veg to egg mixture and mix well. Spread mixture in prepared tin or ramekins.
    3. Bake in preheated oven for 30 minutes.


    For variations of this dish, use other types of flakes (oats, soybeans, corn, quinoa ...) and vary the vegetables depending on the season.

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