Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

I'm trying to use up all the great vegetables I have around-- especially the lovely local winter squash.  I love winter squash.  I actually eat it for breakfast sometimes (very satisfying!).  Last night I had a chunk of Hubbard squash and some cooked brown basmati rice in the refrigerator that I wanted to use, so I decided to make a tian, which is a type of vegetable gratin from Provence (named for he earthenware vessel of Provence used both for cooking and serving), sometimes made with the addition of rice.  It makes a great side dish or a main dish, if you like.

To add nutrition, I used my creamy, fat-free white bean flour based Béchamel sauce (see this blog post for more info), with a small amount of vegan cheese, to hold it together, instead of the more common and sometimes copious amounts, of dairy cheese and cream-based sauce.  


The ingredients for this recipe are few and simple, but, together, made a delicious and nutritious dish.


Printable Copy

BRYANNA'S VEGAN BROWN RICE & WINTER SQUASH TIAN (GRATIN) WITH BEAN FLOUR-BASED BÉCHAMEL
4-6 servings

1 Tbsp vegan butter or olive oil
2 tsp dried, crumbled sage (not powdered)
3 cups grated peeled winter squash (such as Butternut, Hubbard, etc.)
2 cloves garlic, minced
1/4 cup chopped parsley (this can be omitted, if you don't have any)
3 cups cooked long grain brown rice, such as brown basmati
1/2 cup grated melt-able vegan cheese, such as Daiya Mozza or "Smoked Gouda", or your favorite kind
Fat-Free, Creamy Vegan White Bean Flour-Based Béchamel (Make ahead):
2 cups non-dairy milk of choice (use Original type-- I use soy milk)
1 tsp vegan chicken-style broth powder or paste (I like Better Than Bouillon No-Chicken Vegan Broth Base)
1/4 cup white bean flour (or white urad dal flour)-- see below
1/4 tsp salt
1 pinch grated nutmeg
freshly-ground pepper to taste

Freshly-milled white bean flour-- you can use navy beans, Great Northern, cannellini or white kidney beans.  This batch was made with navy beans. If you can't find white bean flour to purchase look for white Urad Dal flour where ingredients for Indian cooking are sold (which includes some large supermarkets).

To make the Béchamel Sauce:

Place all of the Béchamel ingredients in a blender and blend until very smooth. I cook the sauce in the microwave, in a large Pyrex batter bowl. I cook it on 100% power for three minutes, then whisk it then repeat for 3 minutes more. Microwave a bit more if necessary. If you prefer, you can cook it in a heavy saucepan over medium-high heat, stirring constantly, until the sauce boils and thickens.


To make the casserole:
Set oven to 400 degrees F. Oil an 8-cup shallow gratin or casserole dish.

In a wide heavy skillet, stir-fry pan or sauté pan, heat the vegan butter or olive oil over medium-high heat.  Add the sage and grated squash.  Sauté until the squash has just softened.  I only sautéed it for 3 minutes, but it may take longer if you grate it more coarsely.  You don't want it mushy. Immediately stir in the chopped garlic and parsley (if using).


Combine the sautéed squash in a large bowl with the cooked brown rice, cheese, and the pre-made Béchamel Sauce.


Scoop the mixture into the prepared pan and place in the oven.


Bake for 25 to 25 minutes, or until a bit of a crust forms on top.  Serve immediately.


Nutrition Facts
Nutrition (per 1/4 of recipe): 365 calories, 80 calories from fat, 8.9g total fat, 0mg cholesterol, 488.3mg sodium, 712mg potassium, 63.2g carbohydrates, 8.5g fiber, 7.4g sugar, 10.8g protein, 10.4 points.

Nutrition Facts
Nutrition (per 1/6 of recipe): 243 calories, 53 calories from fat, 5.9g total fat, 0mg cholesterol, 325.5mg sodium, 474.7mg potassium, 42.1g carbohydrates, 5.7g fiber, 4.9g sugar, 7.2g protein, 6.9 points.

Enjoy!