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Dandelion Vegan Goat Cheese Gratin

Vegan Dandelion Gratin

Dandelion Vegan Goat Cheese Gratin

Recipe by Jennifer-June


Prep time


Cooking time






  • 2 med-large bunches dandelion greens

  • 3-4 ounces plant-based “goat” cheese

  • 1 cup coarse fresh breadcrumbs

  • 3 Tbs. plus 1/4 cup plant-based parmesan

  • 1/4 cup dry crispy fried onions

  • 1-1/3 cups plant-based cream

  • 1/2 tsp. finely grated lemon zest

  • Salt and freshly ground black pepper to taste


  • Preheat oven to 350°
  • Wash and trim the greens of their lower stems and rinse thoroughly.
  • Fill a large pot with water, add 1 tsp. salt, and bring to a boil.
  • Add dandelion greens to boiling water and cook until tender (about 5 minutes), keeping the empty pot nearby.
  • Drain the greens well and set aside.
  • In your pot, warm the cream on low and add the soft cheese, mashing with a fork if necessary, until it becomes creamy and sauce-like.
  • Add the lemon zest and season with salt and pepper.
  • Transfer the greens to a cutting board and chop them coarsely. Add them to the pot with cream and cheese.
  • Combine breadcrumbs with parmesan and fried onions
  • Spread the dandelion cheese mixture into a baking dish. And top with breadcrumb mixture.
  • Bake covered for about 20 minutes, then uncovered until the crumbs are browned, about 5 minutes.
    Serve warm.
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