{"id":72841,"date":"2021-05-19T00:10:03","date_gmt":"2021-05-19T00:10:03","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=72841"},"modified":"2021-05-19T00:10:22","modified_gmt":"2021-05-19T00:10:22","slug":"dandelion-vegan-goat-cheese-gratin","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/dandelion-vegan-goat-cheese-gratin\/","title":{"rendered":"Dandelion Vegan Goat Cheese Gratin"},"content":{"rendered":"
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\n\t\t\t\t\t\"Dandelion\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
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Dandelion Vegan Goat Cheese Gratin<\/h2>Recipe by Jennifer-June<\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    2 med-large bunches dandelion greens <\/span><\/p><\/li>

  • <\/span>

    3-4 ounces plant-based “goat” cheese<\/span><\/p><\/li>

  • <\/span>

    1 cup coarse fresh breadcrumbs<\/span><\/p><\/li>

  • <\/span>

    3 Tbs. plus 1\/4 cup plant-based parmesan<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup dry crispy fried onions <\/span><\/p><\/li>

  • <\/span>

    1-1\/3 cups plant-based cream
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp. finely grated lemon zest
    <\/span><\/p><\/li>

  • <\/span>

    Salt and freshly ground black pepper to taste
    <\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat oven to 350<\/strong>\u00b0<\/li>
    • Wash and trim the greens of their lower stems and rinse thoroughly.
      <\/li>
    • Fill a large pot with water, add 1 tsp. salt, and bring to a boil.
      <\/li>
    • Add dandelion greens to boiling water and cook until tender (about 5 minutes), keeping the empty pot nearby. <\/li>
    • Drain the greens well and set aside.
      <\/li>
    • 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.<\/li>
    • Add the lemon zest and season with salt and pepper. <\/li>
    • Transfer the greens to a cutting board and chop them coarsely. Add them to the pot with cream and cheese. <\/li>
    • Combine breadcrumbs with parmesan and fried onions<\/li>
    • Spread the dandelion cheese mixture into a baking dish. And top with breadcrumb mixture. <\/li>
    • Bake covered for about 20 minutes, then uncovered until the crumbs are browned, about 5 minutes.
      Serve warm.<\/li><\/ul><\/div>