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White Bean and Radicchio Gratin

Warm vegan casseroles can be deliciously served as a vegan entree or vegan side dish. This white bean and radicchio gratin is delectably topped with whole grain bread crumbs and melty vegan cheese. Yummy!

Radicchio may be primarily served raw as a salad vegetable in the US, but this bitter veg is more deliciously grilled in Italy (where it originated). Cooking radicchio mellows its bitterness and makes it even more versatile in the vegan kitchen. This white bean and radicchio gratin is inspired by Myra Goodman's recipe in The Earthbound Cook, which calls for Gruyere cheese. I suggest substituting with Teese, by Chicago Soydairy, but any vegan cheese that has a melty texture will work. I've also streamlined the cooking process by using canned, instead of dried, white beans. Serve this vegan casserole as a vegan entree or vegan side dish.
Radicchio may be primarily served raw as a salad vegetable in the US, but this bitter veg is more deliciously grilled in Italy (where it originated). Cooking radicchio mellows its bitterness and makes it even more versatile in the vegan kitchen. This white bean and radicchio gratin is inspired by Myra Goodman's recipe in The Earthbound Cook, which calls for Gruyere cheese. I suggest substituting with Teese, by Chicago Soydairy, but any vegan cheese that has a melty texture will work. I've also streamlined the cooking process by using canned, instead of dried, white beans. Serve this vegan casserole as a vegan entree or vegan side dish.

White Bean and Radicchio Gratin

Serves 8

Ingredients:


  • 2 tablespoons olive oil

  • 2 small onions, diced

  • 2 garlic cloves, minced

  • 3 (15-ounce) cans white beans, rinsed, drained

  • 1 cup vegetable broth or water

  • 1 tablespoons white wine vinegar

  • Salt and freshly ground black pepper to taste

  • 1 small head radicchio, core removed, halved, thinly sliced

  • 1 cup dried unseasoned whole wheat bread crumbs

  • 1 cup grated vegan cheese

  • 1 tablespoon fresh thyme

  • 1 tablespoon finely chopped fresh parsley


Directions:

  1. Preheat the oven to 425 degrees F. and spray an 11x7-inch baking dish with cooking spray.

  2. Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until translucent. Add garlic and cook, stirring, for 1 minute.

  3. Add beans and stir to combine. Remove half of the beans and transfer to a food processor.

  4. Add radicchio  to the skillet with the beans and stir to combine. Cook, stirring frequently, for 2 to 3 minutes.

  5. Meanwhile, add broth or water to the food processor and pulse to mash beans until almost smooth. Add vinegar and season with salt and pepper, pulsing a few more times.

  6. Stir bean puree into bean mixture in the skillet and lower heat to medium-low. Cook, stirring ocassionally, for 1 to 2 minutes.

  7. In a small bowl, combine bread crumbs, vegan cheese, thyme and parsley.

  8. Transfer bean mixture to the prepared baking dish and sprinkle with bread crumbs mixture.

  9. Bake for 30 minutes or until topping is lightly browned. Serve hot.


More healthy vegan recipes!
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