![A plate of delicious vegan au gratin potatoes with a side of fresh green spinach](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2021/12/IMG_20211227_185350573.jpg?resize=1024%2C768&ssl=1)
Why you want oil free vegan au gratin potaoes?
These lip smacking good au gratin potatoes will have you coming back for seconds and you won’t feel guilty because everything in this dish is good for you! Oil-free, dairy-free, gluten-free, soy-free, and sugar-free (Are you feeling free yet?) you can enjoy your cheesy, comforting potatoes with no regrets! While you read this super short blog post, start grabbing your veggies, and let’s get cooking!
What’s All In These Au Gratin Potatoes?
Being whole food plant-based, I prefer to not use oils and I feel my taste buds are “more clear” to enjoy the real flavor of foods! (To learn why I made the change in my diet, click here to read my story!) When your kids ask: “What’s all in it?”, you can honestly say there’s not one thing strange in it! Potatoes naturally. Carrots, onions, garlic, celery, anaheim pepper, lentils, nutritional yeast for that cheesy flavor, Bob’s Red Mill Gluten-Free Baking Flour for my gravy base, and gluten free Panko bread crumbs on top for that nice crunchy texture!
![A display of cut up veggies including red potatoes, carrots, onions, celery and green peppers for vegan au gratin potaoes](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2021/12/IMG_20211227_114819328_PORTRAIT.jpg?resize=1024%2C1024&ssl=1)
How Do You Make It?
If you have little kids, you know how hard it can be to make dinner so these recipes are as easy as possible! The first step is to wash and cut up your veggies. I find that meal prepping on the weekends saves me a ton of time! (For more tips on how to meal prep, see this great blog post here). Next, get a pot of water boiling. Add all your veggies to it and boil for 5 minutes. Drain and place them in a 9×13 glass baking dish. Now to make the cheese sauce! Saute your garlic and onions in a nonstick pan. While that’s sauteing, mix up the gluten-free flour and plant-based milk of your choice and add to the garlic and onions to make a roux. Water it down to the consistency you want and add the spices. Combine the gravy with the veggies, cover with gluten-free panko bread crumbs and bake uncovered at 350 for 30 minutes. That’s it!
![Lightly toasted gluten free panko bread crumbs](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2021/12/IMG_20211227_185018782_PORTRAIT.jpg?resize=1024%2C1024&ssl=1)
Conclusion
These vegan au gratin potatoes have it all! Crunch. Savory. Hot. Smooth. Satisfying. Healthy. Easy! I think that’s what everyone wants for dinner so stop reading and start boiling some water for those veggies! As always, please leave me a comment when you make this recipe and tell me how much you loved it and how you make it your own! I’ll see you in the kitchen 🙂
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![A plate of lip smacking good vegan au gratin potatoes with a side of fresh green spinach](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2021/12/IMG_20211227_185350573.jpg?resize=150%2C150&ssl=1)
Lip Smacking Good Vegan Au Gratin Potatoes
Equipment
- 1 Cutting knife
- 1 Strainer
- 1 Stirring Spoon
- 1 Nonstick frying pan
- 1 Pot
- 1 9×13 baking dish
Ingredients
Veggies
- 1 large yellow onion finely diced
- 5 cloves of garlic chopped fine
- 4 medium potatoes cut into bite sized pieces
- 4 celery stalks finely diced
- 3 medium carrots finely diced
- 1 anaheim pepper finely diced
Spices
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sage
- 1 tsp oregano
- 1/2 tsp fennel seeds
- 1/2 tsp rosemary leaves
- 1/3 cup nutritional yeast
- Panko bread crumbs on top
Cheese Sauce/Gravy
- 4 tbsp gluten free flour
- 2 cups plant based milk of choice I used almond milk
- 1 3/4 cups water or as needed for consistency
Instructions
- Wash and cut veggies into bite sized pieces.
- Bring a large pot of water to a boil. Add your veggies minus the garlic and onion and boil for 5 minutes
- Strain veggies and place in a 9×13 oven safe baking dish. Set aside.
- In a medium nonstick saucepan, saute the garlic and onion using a splash of water. While that is sauteeing, prepare the cheese sauce/gravy.
- Mix the flour and milk together well and add slowly to the garlic and onions.
- Add the water but slowly, until you have the desired consistency.
- Next, add the spices and mix well. Remove from heat.
- Combine the cheese sauce with the veggies and top with the breadcrumbs.
- Bake uncovered at 350 degrees for 30 minutes or until the veggies are tender.
- Allow to cool for 10 minutes before dishing out. Enjoy!