Kale and Spinach Gratin

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It is high time for some Thanksgiving recipes! Every year, I spend an obscene amount of time scouring my cookbook collection, NY Times Cooking and food magazines for inspiration for the perfect Thanksgiving menu. My idea of “perfect” translates into vegan food that is traditional and decadent, yet still relatively healthy and wholesome. So this year, I decided to develop a few recipes of my own that you could serve at Thanksgiving to a table full of vegans, omnivores, or a combination of the two.

I love the idea of a dark leafy green gratin but most recipes are laden with dairy cream and cheese. I created this vegan Kale and Spinach gratin with traditionalists in mind – it looks and tastes decadent, creamy, and cheesy, but you might not need to break out the elastic waisted pants after eating it! The secret is cashew cream and my homemade vegan parmesan cheese (which comes together lightning fast in a food processor). I also used frozen spinach here instead of fresh, not only to make life a little easier, but because I find that the slightly mushy texture of frozen spinach to be perfect in a gratin. I threw in some fresh kale for texture and slight bitterness to balance out all of the creamy cheesy. It think you’ll agree it’s the perfect combo!

Leftovers would be fantastic atop a baked potato or crisp socca, or even mixed into a baked rigatoni. This recipe can easily be adapted to be gluten free by omitting the all-purpose flour and substituting 1 tsp arrowroot powder instead.

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  1. Hi Lauren!
    Does this happen to be the same Thanksgiving side recipe you shared on Dr. B’s Fiber Fueled for the Holidays online class? I somehow misplaced that recipe and really wanted to make it again. Unfortunately my access to that class has expired. Please let me know!

    Thanks so much!

    1. Hey Terri! Unfortunately it’s not the same recipe, but they are very similar… so if you liked that one, you’ll probably love this one, too 🙂

      1. Thank you! This looks delicious and I’m going to make it. I just have one more question, is there any part of this recipe that can be made ahead of time?

        1. OMG! I made this tonight for Thanksgiving and it was superb! Everyone and I mean everyone at the table voted this to be THE best dish! It is sooo good! I doubled the recipe and made it exactly as written and to speed things up I pre-made the vegan parm and the cashew cream the day before. Thank you so much for sharing this amazing recipe!