This vegan kale and mushroom gratin is creamy and delicious! Serve over farro, quinoa, barley, pasta, or whole grain toast.
Preheat oven to 350 degrees.
Heat oil over medium heat, add onion and saute for 3 – 4 minutes, and mushrooms and cook another 5 minutes, stirring occasionally until some of mushroom liquid cooks away and they start to brown.
Add the white wine and boil for a couple minutes. Add kale, and continue cooking until soft, about 4 minutes.
Add the cream and milk, let simmer for several more minutes. Turn off heat. (If you have time, leave this mixture to steep; the cream and milk will get wonderfully mushroomy.) Season with salt and pepper.
Transfer the mixture to a shallow baking dish. Place in the oven and bake for about 25 minutes, or until golden and bubbly. Top with a light dusting of almond parmesan.
Serve over a bed of farro, barley, white or brown rice, pasta or pasta of choice. Top with a tad more almond parmesan and salt & pepper to taste. Enjoy with the rest of the wine or a nice glass of lemon water.
Feel free to sub the kale with 16 oz. fresh spinach.
This recipe is super simple, but feel free to add 1 teaspoon thyme and/or garlic powder when cooking the mushrooms.
Heavy Cashew Cream:
Make your own heavy cashew cream with this simple recipe:
Cashews should be soaked in water, covering them with 2 inches of water. Soak in hot water for 10 minutes, or 2 – 3 hours in cool water. Rinse cashews well. Place cashews, water and lemon juice into the blender/food processor and blend until smooth and creamy scraping down the sides as needed (the NutriBullet (affiliate link) is a perfect size blender for this job.). Can be made a day or two ahead and kept in the refrigerator until ready to use.
Keywords: mushroom gratin, vegan mushroom gratin, kale mushroom gratin