When I was in Spain a few years ago my favourite dish at a popular restaurant was avocado gratin. This was before I was vegan. I wanted to recreate the dish and this is incredibly similar and delicious. I added chickpeas for fiber and protein and by using wholemeal or gluten free flour it's far more healthier. This dish could serve two as part of a main course or starter but I decided to treat myself and eat the lot.
Course: Appetizer, lunch, Main Course, Side Dish
Keyword: avocado gratin
1medium-largeavocado - cut in half & de-stoned1 per person
generous pinch of pink/sea salt
30gvegan cheese extra to grate on top
50gwholemeal flouror gluten free flour
black pepper to taste
Preheat oven 200ºC/392ºF
In a saucepan on a medium heat add the flour, butter, salt, pepper, milk and nutritional yeast. Whisk for a minute until combined. Now add the cheese and whisk again. Add the tomato puree and turn up the heat whisking continuously until you have a thick, creamy, lump free sauce. Turn off the heat and in an oven dish pour in the chickpeas, add the avocado and sprinkle with garlic. Pour over the sauce and top with a generous helping of grated cheese. I like a lot of black pepper so added more before popping in the middle of a preheated oven for 20 minutes.
The dish and contents will be very hot so take care. Serve straight from the dish or with vegetables on the side like I did.
TIP: If the sauce seems a little thick just add a dash of water or more milk and whisk in until you get the desired result.