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Creamy Vegan Gratin | Veganuary Week 4

Creamy Vegan Gratin | Veganuary Week 4
Creamy Vegan Gratin | Veganuary Week 4

We love this veggie gratin!

If you are looking for something to cook for dinner or perhaps a quick lunch recipe then here is a tasty vegan dish you will love.

We've used veggies in season that we've roasted to give them a lovely depth of flavour. The bechamel sauce is really easy to be make and is so versatile. -

You can use our bechamel sauce for a vegan mac & cheese recipe, easy lasagnes dishes or anything else you need a creamy sauce for. This recipe is so comforting in this cold weather. 😊 Make sure you give it a try- and tag us in your instagram story!

💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! - 💚



  • 1 red onion
  • 1 carrot
  • 1 parsnip
  • 200g celeriac
  • 200g cauliflower
  • 2 cloves garlic
  • 50g + 2 tbsp olive oil
  • 50g plain flour
  • 750ml unsweetened plant based milk
  • 400g haricot beans (tinned)
  • 1 tbsp magic dust (nutritional yeast, optional)
  • 5 thyme sprigs
  • 1 bay leaf
  • 100g kale
  • 4 tbsp wholemeal breadcrumbs
  • 5g fresh sage
  • 5g of parsley
  • 300g tenderstem broccoli

Kitchen tools

  • Baking tray
  • Large saucepan
  • Blender
  • Oven proof dish
  • Grater
  • Mixing Bowl


  1. 1.

    Preheat oven to 200’C and line your over proof pan with baking paper

  2. 2.

    Peel and chop the onions into small chunks | Trim, peel and roughly chop the carrot and parsnip into 2cm chunks | Trim, peel and chop the celeriac and cauliflower into 2cm pieces | Drain and rinse the haricot beans | Grate the cheese | Rip the stem off the kale and finely chop the kale | Finely chop the sage and parsley leaves

  3. 3.

    Place the onion, carrot, parsnip, celeriac, cauliflower and unpeeled garlic cloves in a mixing bowl, drizzle over 2 tbsp olive oil, a pinch of salt and stir to cover | Spread the red onion, carrot, parsnip, celeriac, cauliflower and garlic over the baking sheet, put the sheets in the oven and bake for 25 minutes

  4. 4.

    While the vegetables are roasting, make the bechamel sauce | Add the oil to a large deep frying pan and warm over a medium heat | Add the flour and stir for several minutes till well combined | Add the plant based milk, a few tablespoons at a time stirring continuously, the mixture will become very thick at first but the more milk you add, the more creamy it will become | Once the bechamel is ready, set aside to cool

  5. 5.

    Pour the bechamel into a blender, add the beans and blitz until smooth | Pour the sauce back into the pan, add the magic dust, thyme, bay and a touch more milk if the sauce is too thick | Warm the sauce over a low heat for 5 minutes | Taste and season to perfection with salt and pepper

  6. 6.

    Remove the roasted vegetables from the oven | Squeeze the roasted garlic out of the skins into the bechamel and stir to combine | Remove the bay and thyme sprigs from the bechamel | Mix the roasted vegetables and kale into the pan | Pour the contents of the pan into 2 individual oven proof dishes, evenly sprinkle the breadcrumbs and sage over the top | Place the dishes in the oven and bake for 20-25 minutes until golden

  7. 7.

    While the gratin is baking, trim and cut the broccoli in half longways | Place the broccoli into the steamer and steam for 2-3 minutes | Take the Vegetable and Bean Gratin out of the oven, plate up one, with half the broccoli, sprinkle over half the parsley and serve | Transfer the remaining Gratin, broccoli and parsley to a sealable container, place the container in the fridge and eat later in the week, ensuring the gratin is piping hot