Vegan Turnip Gratin

We have really been enjoying turnips this year. They are a newly discovered vegetable for us and we find them quite tasty. Tonight we enjoyed them baked with a light gratin sauce.

Vegan Turnip Gratin

Serving Size: 4


  • 6 medium fresh turnips, peeled and thinly sliced
  • 1 small onion, finely chopped
  • 1 cup plain soy yogurt
  • 1 teaspoon vegetable bouillon powder
  • pinch salt and pepper
  • pinch cayenne pepper
  • pinch nutmeg (optional but nice)
  • 1/2 teaspoon thyme
  • 1 ounce vegan cheese, grated

Vegan Turnip Gratin


  1. Preheat oven to 325°F / 162°C.
  2. Make the gratin sauce first.
  3. Chop the onion.
  4. Place the plain soy yogurt in a bowl and add the chopped onion.
  5. Add the vegetable bouillon powder, salt, pepper, thyme, cayenne and nutmeg.
  6. Peel the turnips and cut into slices about 1/4 of an inch thin.
  7. Cook the raw turnip slices in salted boiling water for 3 minutes.
  8. Remove from water and drain
  9. Coat the inside of a casserole dish with olive oil.
  10. Place a spoonful of the gratin sauce on the bottom and then a layer of turnips.
  11. Next add a layer of the sauce, and then another layer of the turnips. Continue layering until all the ingredients have been used.
  12. Top the dish off with the grated vegan cheese and thyme leaves sprinkled on top.
  13. Place in the oven to bake for 10-15 minutes.
  14. When the cheese has melted and the sauce is bubbly, remove from the oven and serve.
  15. We dusted the top with a bit of paprika powder.

This recipe is also available in 4 Season Vegan, our cookbook on iBooks with a selection of our favorite seasonal vegan recipes, revised and presented in a tablet friendly layout.


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