Celery Gratin with herbal Corn Crumble

The last recipe of the Celery week will be another simple, easy and yummy way of eating more veggies!

Who doesn’t like a gratin?? It’s creamy, comforting, warming and flavorful! Here I made a better for you version of a gratin but full of flavor!!

Enjoy this easy, quick dinner!

for 3-4 people

  • 6 Celery sticks
  • 1 medium onion, chopped
  • 2 garlic cloves, mashed
  • 500ml veggie stock(or water)
  • 100ml veggie cream
  • 1 tablespoon mustard
  • ½ teaspoon nutritional yeast(optional)
  • 1 tablespoon olive oil
  • ½ cup corn (cooked from fresh, frozen or canned)
  • 4 tablespoons chickpea flour(rice or almond flour also work)
  • 1 tablespoom coconut oil
  • 1 teaspoon Dried herbs(thyme, rosmary, oregano…)
  • ¼ teaspoon salt


Heat a pan with a drizzle of olive oil and fry the onions and garlic with a pinch of salt until tender and juicy;

Add veggie stock, cover the pan and let it cook for about 10 minutes;

Add the vegan cream, mustard and nutritional yeast and let it boil for 1 minute;

Meawhile, mix the corn + chickpea flour + salt + herbs + coconut oil in a small food Processor for 30 seconds(or mix with the hands if you desire to have whole corn grains);

Cut each celery stick in 2 smaller pieces and place in a baking tray. Pour the warm cream over it and top it with the corn crumble;

Bake at pre-heated oven at 180°C for about 40 minutes;

Serve it still warm. It goes really well with BlackBean Burger patties or Veggie Kibbeh.

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